Lemon Orzo And Roasted Vegetable Salad
Preheat the oven to 425°F.
1
Cook one package of orzo to package directions.
2
When the orzo is cooked strain through a fine mesh strainer.
3
Place the cooked orzo in a large bowl and drizzle with a couple tablespoons olive oil. Toss to combine to prevent sticking.
4
Prepare the vegetables on a baking sheet. Drizzle with 2 tsp oil and sprinkle with 1 tsp salt. Roast in the oven for 20 to 25 minutes.
5
Add the roasted vegetables to the orzo and toss to combine.
6
To make the dressing: Zest three lemons on a microplane into a jar.
7
Juice the lemons into the jar.
8
Add 2 tablespoons honey to the jar.
9
Add 1/4 cup extra virgin olive oil and 1 teaspoon salt to the jar.
10
Seal the jar and shake to combine.
11
Add 4 cups arugula the dressing, freshly cracked pepper, optional cheese and pinenuts to the orzo. Toss to combine and serve!
12
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