Cold Orzo Salad With Roasted Vegetables

This salad is one that I make as often as I have time for, it is more of a summer salad but I am a crazy rule breaker and will make it in the dead of Winter because it is delicious!

Servings: 4

For the dressing:

2 tbsp of oil
Juice of a whole fresh lemon
Zest of 1/2 of a lemon
2-3 cloves of garlic, minced
2 tbsp chopped, fresh parsley
2 tbsp chopped, fresh basil
2 tbsp of fresh parmesan 

For the salad:

1/2 cup of orzo
1 zucchini, diced
1 red pepper diced
1-2 tbsp of olive oil
1 tomato
goats (or regular) feta, add desired amount
2 green onions, chopped
Salt and pepper to taste
Whole avocado, diced

Directions:  

1. Preheat oven to 350 degrees F. In a medium bowl toss the diced red pepper and zucchini with the olive oil and salt and pepper till it is nicely coated. Lay vegetables out on a pan covered with tinfoil. Roast vegetables till they are golden brown (25-35 mins). Turn vegetables to brown all sides.

2. In a medium pot bring roughly 4 cups of water to a rolling boil, generously salt water. Cook orzo until al dente (firm to bite), about 4-6 minutes. Drain pasta and rinse with cold water, set aside.

3. To make dressing: Add lemon juice, zest, garlic, parmesan, parsley, basil and remaining 1-2 tbsp of oil to a large bowl. Stir well to combine. Stir in orzo, roasted vegetables, tomatoes, green onions and feta and stir all together. Cut and top salad with avocado.

Enjoy!

- Kiki xo