Rainbow Vegetable Orzo Pasta Salad
 
 
Makes 6 servings
Ingredients
  • 10-12 sweet mini peppers
  • 4 tablespoons olive oil, divided
  • sea salt and freshly ground black pepper, to taste
  • 8 ounces orzo
  • 1 lemon, zest and juice
  • 1½ teaspoons honey
  • ¼ cup finely diced red onion
  • 1 cup grape or cherry tomatoes, quartered
  • 2 Persian cucumbers, unpeeled, diced
  • ½ cup chopped Kalamata olives
  • ¼ cup chopped fresh parsley
Instructions
  1. Preheat oven to 400 degrees. Cut mini peppers in half lengthwise and place on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer, cut side down, and bake for 10 minutes. When cool enough to handle, slice peppers in half lengthwise and then crosswise into ¼"-thick pieces. Set aside.
  2. Cook orzo according to package directions until al dente. Drain and transfer to a large bowl; add 1 tablespoon olive oil and toss to combine.
  3. In a large bowl, combine the lemon zest and lemon juice, remaining 2 tablespoons olive oil, and honey; whisk until emulsified. Add onion and salt and pepper to taste; stir to combine.
  4. Add tomatoes, cucumbers, olives, parsley, roasted mini peppers and orzo and toss gently to combine. Add additional salt and pepper to taste. Serve at room temperature or slightly chilled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/rainbow-vegetable-orzo-pasta-salad/