Orzo with Roasted Summer Vegetables

Orzo Salad with Roasted Summer vegetables is the perfect – and totally easy – summer side dish.

3 small zucchini, cubed
1 pint cherry tomatoes, halved
3 ears fresh corn, kernels shaved off
2 Tablespoons olive oil
1 teaspoon vinegar (white or red wine, or balsamic works)
1 teaspoon kosher salt
pinch black pepper
5 cups cooked orzo (about ½ lb raw)
1 avocado, diced

Dressing:
3 Tablespoons olive oil
1 Tablespoon lemon juice
4 frozen basil cubes OR 4 teaspoons chopped basil
1 teaspoon garlic powder
1 teaspoon salt
pinch black pepper
2 teaspoons sugar or sweetener, optional

View the full recipe at Overtime Cook →