Looking for a super easy summer meal that actually tastes better the next day? This roasted veggie and orzo salad is packed with flavor and full of good-for-you ingredients. It feels a little fancy but is ridiculously simple to make.

The Recipe

TOTAL TIME: 40 minutes
Servings: 4

What You’ll Need

• 6 tablespoons olive oil (divided)
• 1 broccoli crown, cut into bite size pieces
• 1 large red bell pepper, julienned
• 1 large orange bell pepper, julienned
• 8 ounces shiitake mushrooms, halved
• 1 cup orzo pasta
• 2 scallions, thinly sliced
• ½ cup crumbled feta
• 2 tablespoons tamari
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• ¾ teaspoon cane sugar
• ½ teaspoon crushed chilies 4

Instructions

1. Preheat oven to 375º F. Place broccoli, peppers, and mushrooms on a large baking sheet and drizzle with 4 tablespoons olive oil, and season with salt and pepper to taste.
2. Roast vegetable for 35-40 minutes or until desired doneness is achieved.
3. Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Dain and cool.
4. Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta.

Enjoy!