Orzo Pasta Salad

A great summer dish!

Orzo Pasta Salad
adapted from Taste of the South - Summer 2007

16 oz. orzo pasta, cooked and drained

16oz. mushrooms, sliced
1 zucchini, cut into julienne strips
1 yellow squash, cut into julienne strips
2 carrots, cut into julienne strips
1 red bell pepper, cut into julienne strips
1/2 red onion, cut into julienne strips
1/2 t. salt
1/2 t. ground black pepper
olive oil

Toss veggies in seasonings and olive oil. Place on baking sheet and roast 10 minutes at 350*. After 10 minutes, stir veggies around and cook about 8 more minutes. Cool and then mix with pasta. Pour in dressing and toss to combine.

Dressing:
1/2 c. olive oil
1 t. dried parsley
1 t. dried basil
1 t. dried oregano
1 T. minced garlic
2 T. apple cider vinegar
zest from 1 small lemon
1/2 t. salt
1/2 t. pepper
Whisk to combine.