My newest summer lunch obsession: roasted veggie orzo pasta salad. It captures the essence of summer so perfectly with seasonal ingredients and it’s light, it’s lemon-y, and simple to meal prep. Plus, it can be enjoyed hot or cold!! It’s dairy free (and technically vegan!) too! Though, if you want to spice it up, I suggest adding in feta and any protein of choice! 🍋

SERVING SIZE: 2

2 cups asparagus, diced

2 cups zucchini, diced

2 cobbs of yellow corn, cut into thirds

2 cups orzo, cooked

1 cup basil, finely chopped

2 tbsp olive oil

1 tbsp red wine vinegar

1/2 lemon, squeezed

Seasonings: garlic salt, onion powder, pepper

The recipe:

Preheat your oven to 375 degrees.

Prep your veggies by dicing your zucchini, asparagus and chopping your corn cobbs into thirds.

Place your veggies on a baking sheet and drizzle with olive oil, garlic salt, onion powder, and pepper. Roast for 20-25 minutes at 375 degrees.

While your veggies roast, make your orzo according to package and prep your basil.

Finely chop your basil into ribbons. The easiest way that I’ve found is stacking your basil on top of one another, rolling and cutting into ribbons.

When your veggies are done roasting, shave your corn. Be careful to not burn your fingers!

Now, it’s time to assemble! In a large bowl, add your orzo (can be cooled or warm depending on your preference), corn, zucchini, asparagus, and basil. Dress with a olive oil, red wine vinegar, and lemon juice.

Finally, add in some more onion powder, garlic salt, and pepper! Toss and enjoy!! xx