Servings
2
Prep Time
10 minutes
Cook Time
45 minutes
Welcome! Life can be busy and hectic, but it's important to make sure you're taking the time to prioritize your wellbeing. This Orzo Veggie Salad with Dill Pesto recipe is perfect for a busy day on-the-go. It bursts with flavorful vegetables, healthy proteins, and delicious pesto that will have you savoring every bite. Plus, it takes less than 30 minutes to prepare - what could be better? This salad is sure to become a staple in your weekly meal plan rotation - let's get started!
Ingredients
- 1 cup orzo
- 1 zucchini, large, slices
- 2 bell peppers, sliced
- 2 carrots, sliced
- 1 onion, red, large, sliced
-
1 1/2 cup olive oil
- 1 cup dill, fresh
- 1 tbs pine nuts
- 1/4 cup parmesan cheese, grated
- 1/2 clove garlic
-
1/4 tsp salt
Directions
Preheat the oven to 350° F and line a baking pan with parchment paper.
Arrange the zucchini slices, carrots, onions, and peppers on the pan and drizzle with 2-3 tablespoons of olive oil. Season with salt and bake for 30-35 minutes until golden brown.
- In the meantime, bring a pot of boiling water to a boil and cook the orzo until tender.
To make the pesto, combine the dill with the remaining olive oil, pine nuts, parmesan and garlic until smooth. Season to taste.
- Arrange the vegetables on plates, top with orzo and drizzle with the dill pesto.
Recipe Note
Products used in this Recipe:
