Description
A vibrant and flavorful Mediterranean salad featuring orzo, roasted vegetables, and a zesty lemon dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the orzo in vegetable broth according to package instructions, then drain.
- Prepare the vegetables by tossing cherry tomatoes, zucchini, bell pepper, and red onion in olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables for 20-25 minutes until tender and caramelized.
- Combine the cooked orzo, roasted vegetables, spinach, and lemon juice in a mixing bowl and toss gently.
- Garnish with chopped parsley and serve warm or chilled.
Notes
For a richer flavor, consider adding crumbled feta cheese or Kalamata olives.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg