Roasted Vegetable Orzo Pasta Salad with Dijon-Balsamic Vinaigrette
This roasted vegetable orzo pasta salad recipe features a homemade tangy Dijon-balsamic vinaigrette. It's a quick and easy summer side dish.
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Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Mason jar
- Measuring cup
- Measuring spoon
- Wooden spoon
- Whisk
- Fork
- Plastic wrap
- Stove
Ingredients
- 1½ cup (10 oz) uncooked orzo pasta *(see first note)
- 2 bell peppers, seeded and chopped
- 2 heaping cups grape tomatoes
- 1 medium zucchini, quartered lengthwise and chopped
- 1 medium yellow squash, quartered lengthwise and chopped
- 1 large onion, chopped
- 2 tablespoons extra virgin olive oil
- Salt
- pepper
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 garlic clove, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
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