Additional information on this Recipe from Food Network Canada

Recipe summary

A pasta salad is perfect to serve at the cottage or bring along to a potluck dinner or picnic. This one is not mayonnaise based so it’s a great make-ahead salad with loads of flavour.

Preparation time:
Cooking time:
Yield: 4

Ingredients

• 1/2 cup orzo ((125 ml)
• 1 zucchini, diced
• 1 red pepper, diced
• 2 tablespoons to 3 tbsp. extra virgin olive oil (30 ml to 45 ml)
• juice of ½ lemon to 1 lemon
• zest of ½ lemon
• 1 small tomato, diced
• 1 clove garlic, minced
• 2 green onions, chopped
• 2 tablespoons chopped fresh parsley (30 ml)
• 2 tablespoons chopped fresh basil (30 ml)
• 1 to 2 tbsp. freshly grated Parmesan cheese (15 to 30 ml)
• Coarse salt and freshly cracked black pepper, to taste

Directions

1. Preheat oven to 350 degrees F.
2. In a medium pot, bring about 4 cups of water to a rolling boil. Generously salt water. Add orzo and stir. Cook orzo until al dente (firm to the bite), about 4 to 6 minutes. Drain pasta and rinse with cold water. Let orzo sit in colander to drain. Set aside.
3. Meanwhile, toss the zucchini and red pepper with 1 tbsp. olive oil in a medium bowl. Season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature.
4. To make the dressing: add lemon juice and zest, garlic, parsley, basil and remaining 1 tbsp. of olive oil to a large bowl. Stir well to combine. Stir in orzo, roasted vegetables and the tomatoes, green onion and Parmesan. Season salad with salt and pepper to taste. Toss to combine.