- 1 cup orzo pasta
- 1/3 cup thinly sliced green onions
- 2 small zucchini
- 1 large red bell pepper
- 1/2 cup chopped fresh cilantro
- 1 cup sliced kalamata olives
- dried oregano leaves
- olive oil for brushing vegetables
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- salt & black pepper to taste
For dressing:
Preheat oven to 400 degrees F.
Cut zucchini and bell pepper lengthwise. Brush with olive oil on both sides and sprinkle with oregano, salt and black pepper.
Spread out the seasoned vegetables in a single layer onto a large baking pan (do not crowd).
Bake in the preheated oven until vegetables are cooked through, about 30-35 minutes. Remove from oven and let cool.
When they are cool enough to handle, cut the vegetables into bite-sized pieces and set aside.
Meanwhile bring a pot of salted water to a boil. Add orzo and cook uncovered, over high heat until al dente, cooked through but still a bit firm (or cook according to the package directions). Drain in a colander and set aside.
For dressing, whisk balsamic, soy sauce and olive oil in a small bowl. Season with salt and black pepper to taste.
Place orzo, sliced green onions, zucchini, bell pepper, cilantro and olives in a salad bowl. Pour the dressing over the salad and gently toss together. Taste and adjust seasonings.
Right before serving sprinkle feta cheese on top.