Greek Orzo Salad with Roasted Corn and Zucchini

• porce: 8 servings
• aktivní čas: 10 minutes
• celkový čas: 40 minutes

Ingredience

3/4 cups extra-virgin olive oil

1/2 cup red wine vinegar

1/4 cup fresh squeezed lemon juice

1 tablespoon honey

1 tsp. salt

1 tsp. black pepper

1 tsp. za’atar seasoning

3 cups chopped zucchini (about 1-inch pieces)

1 tablespoon extra-virgin olive oil

1/2 tsp. salt

1/2 tsp. black pepper

4 ears of corn, kernels sliced off

12 ounces orzo

About 3-4 cups arugula

1 pint cherry tomatoes, halved

1 cup pitted olives, halved if large

8 ounces feta cheese, crumbled or cubed

Pokyny

Add all the ingredients for the dressing to a medium bowl. Whisk until fully combined. Set aside.

Pre-heat your oven to 425 degrees.

Add the chopped zucchini to a large rimmed baking pan and toss with the olive oil, salt and pepper. Transfer to your pre-heated oven and roast for 15 minutes. Then remove the baking pan from your oven, add the corn kernels and stir to combine them with the zucchini. Return the baking pan to your oven and roast for an additional 15 minutes. Remove and set aside.

Meanwhile, bring a large pot of water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain. Transfer the orzo to a large bowl and drizzle on about half of the dressing, tossing to coat. Fold in the roasted corn and zucchini. Set aside to cool.

Once the orzo has cooled to room temperature, fold in the arugula, tomatoes, olives and feta cheese. Taste and add more dressing, if needed.

This salad can be served at room temperature or chilled.

Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.