Directions:
- 1. Preheat oven to 350 degrees.
- 2. In medium pot, bring about 4 cups salted water to boil, Add orzo and stir. Cook orzo until al dente, about 4 minutes. Drain pasta and rinse with cold water, drain well. Set aside.
- 3. Meanwhile, toss the zucchini and peppers with 1 tablespoons olive oil in medium bowl, season with salt and pepper, spread on baking sheet and bake until ightly browned, about 10 to 15 minutes. Set aside and cool to room temperature.
- 4. To make the dressing: add lemon juice and zest, garlic, parsley, basil and remaining olive oil to a large bowl. Stir well to combine. Stire in cooled orzo, roasted vegetables and tomatoes, green onion and parmesan. Season salad with salt and pepper to taste. Toss to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.51 Kcal (739 kJ) | ||
| Calories from fat | 120.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.4g | 21% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 2% | |
| Sodium | 83.26mg | 3% | |
| Potassium | 302.45mg | 6% | |
| Total Carbs | 11.37g | 4% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 3.77g | 8% | |
| Vitamin C | 139.7mg | 233% | |
| Iron | 0.5mg | 3% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 101.5 Kcal (425 kJ) | ||
| Calories from fat | 69.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 21% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 2% | |
| Sodium | 47.88mg | 3% | |
| Potassium | 173.93mg | 6% | |
| Total Carbs | 6.54g | 4% | |
| Sugars | 1.88g | 13% | |
| Dietary Fiber | 1.31g | 9% | |
| Protein | 2.17g | 8% | |
| Vitamin C | 80.3mg | 233% | |
| Iron | 0.3mg | 3% | |
| Calcium | 37.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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