Orzo Salad with Roasted Corn and Zucchini

Orzo pasta salad loaded with summer vegetables.

For the Salad:
2 1/2 cups zucchini, roughly chopped
1 tablespoon extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. black pepper
4 ears of corn, kernels removed
1 lb orzo
2 tsp. fresh thyme leaves
1 pint cherry or grape tomatoes, halved
2 1/2 cups arugula, loosely packed
8 ounces feta cheese, crumbled

For the Dressing:
3/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1/4 cup fresh lemon juice
3 tsp. honey
1 tsp. salt
1 tsp. black pepper

View the full recipe at Floating Kitchen →