A cold pasta salad that isn’t mayonnaise-based, light-tasting and easy, making it great for potlucks or the cottage. Keeps well.
Ingredients: [‘orzo pasta’, ‘zucchini’, ‘red pepper’, ‘yellow pepper’, ‘olive oil’, ‘lemon’, ‘lemon zest’, ‘tomatoes’, ‘garlic clove’, ‘green onions’, ‘fresh parsley’, ‘fresh basil’, ‘parmesan cheese’, ‘salt’, ‘pepper’]
Quantity of Ingredients: [“1/2 cup orzo pasta”,”1 -2 small zucchini, diced “,”1 red pepper, diced “,”1 yellow pepper, diced “,”3 tablespoons olive oil”,”1 lemon, juice “,”2 teaspoons lemon zest”,”1 small tomatoes, diced “,”1 garlic clove, minced “,”2 green onions, chopped “,”2 tablespoons fresh parsley, chopped “,”2 tablespoons fresh basil, chopped “,”3 tablespoons parmesan cheese, grated “,” salt”,” pepper”]
Number of Servings: 4
Steps: [‘1. Preheat oven to 350 degrees.’, ‘2. In medium pot, bring about 4 cups salted water to boil, Add orzo and stir. Cook orzo until al dente, about 4 minutes. Drain pasta and rinse with cold water, drain well. Set aside.’, ‘3. 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. Set aside and cool to room temperature.’, ‘4. To make the dressing: add lemon juice and zest, garlic, parsley, basil and remaining olive oil to a large bowl. Stir well to combine. Stire in cooled orzo, roasted vegetables and tomatoes, green onion and parmesan. Season salad with salt and pepper to taste. Toss to combine.’]