Roasted Vegetable Orzo Salad

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   1.

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   Preheat oven to 350 degrees.

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   2.

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   In medium pot, bring about 4 cups salted water to boil, Add orzo and stir.

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   Cook orzo until al dente, about 4 minutes.

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   Drain pasta and rinse with cold water, drain well.

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   Set aside.

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   3.

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   Meanwhile, toss the zucchini and peppers with 1 tablespoons olive oil in medium bowl, season with salt and pepper, spread on baking sheet and bake until ightly browned, about 10 to 15 minutes.

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    Set aside and cool to room temperature.

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    4.

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    To make the dressing: add lemon juice and zest, garlic, parsley, basil and remaining olive oil to a large bowl.

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    Stir well to combine.

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    Stire in cooled orzo, roasted vegetables and tomatoes, green onion and parmesan.

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    Season salad with salt and pepper to taste.

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    Toss to combine.

* Per serving · 4 servings · Values may vary.