Orzo Salad with Roasted Vegetables

This colorful orzo salad is packed with roasted vegetables and tossed in a tangy lemon vinaigrette.

Ingredients - Serves 6

Preheat the oven to 425°F.
Toss the zucchini, bell peppers, and onion with 2 tablespoons of the olive oil and spread out on a baking sheet. Roast for 15 minutes.
While the vegetables are roasting, cook the orzo according to the package instructions. Drain and set aside.
In a large bowl, whisk together the remaining olive oil, garlic, lemon juice, Dijon mustard, salt, and pepper.
Add the cooked orzo, roasted vegetables, feta cheese, and basil to the bowl and toss to combine.
Serve the salad warm or at room temperature.