A light, fresh salad that will compliment any barbecue.
Author: Michigan from Scratch
Recipe type: Side Dish
Cuisine: American
Serves: 6-8
Ingredients
1 cup Orzo Pasta (dry)
¾ cup Zucchini (half medium) - chopped
½ to ¾ cup Red Bell Pepper (half red pepper) - chopped
½ to ¾ cup Orange Bell Pepper (half orange pepper) - chopped
1 tablespoon Olive Oil
Zest of one Lemon
Salt and Pepper to taste
Half to one Lemon juice (depending on the size of Lemon and personal preference)
Instructions
Chop your veggies and place into a bowl.
Add your oil over the veggies in the bowl. Salt and pepper to taste. Mix until well coated and spread your veggies onto a greased, tin-foil lined baking sheet in a single layer.
Preheat your oven to 425 and roast your veggies for 20-25 minutes.
While your oven is preheating, bring water to a boil and cook Orzo until Al dente.
Once your pasta and veggies are ready, combine in a bowl and zest your lemon over top.
Roll your lemon (to release the juices) and cut your lemon in half. Squeeze your lemon over the pasta and give it a stir. Taste the pasta with a veggie and if you would like more lemon, squeeze the other half into your dish.
Recipe by Michigan from Scratch at https://www.michiganfromscratch.com/lemon-zucchini-pepper-pasta/