Roasted Zucchini Pesto Orzo Salad

Serves: Six | Prep: 15 min | Cook: 0 min

Ingredients:

Roasted Zucchini Pesto Orzo Salad:
2-3 zucchini, chopped, bite size
1 1/2 Tbsp olive oil
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 cups orzo, cooked
1 cup Pesto
2 Tbsp red wine vinegar
4 cups cherry tomatoes, halved
1/2 cup goat cheese, crumbled
1/4 cup fresh basil, chopped

Directions:
Preheat oven 425°F/220°C. Line a baking tray with baking paper.

Toss the zucchini with olive oil, garlic powder, salt, and pepper. Spread evenly onto the prepared baking sheet and roast for 15–20 minutes, until tender and lightly golden. Let cool slightly.

Cook the orzo according to package directions. Drain and let cool.

In a large bowl, combine the roasted zucchini, cooked orzo, pesto, tomatoes, and red wine vinegar. Stir until well combined. Fold in the goat cheese and fresh basil just before serving.

Serve chilled or at room temperature.

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