POSTED May 2, 2019

Mixed Greens and Roasted Vegetable Orzo Bowl with Lemon Vinaigrette

Roasted broccolini and cherry tomatoes offer added texture and depth to this orzo dish. Plus, we serve the orzo on a bed of salad greens, making this one of the healthiest grain bowls you can get your hands on.

SERVES: 4-6
LEVEL: Super Simple

INGREDIENTS

1 (1 pound) package DeLallo Orzo Pasta
8-10 ounces lettuce or mixed greens, washed and torn
3 bunches broccolini
1 pint cherry tomatoes
2 shallots, sliced
1 (12-ounce) jar DeLallo Roasted Piquillo Peppers, drained and sliced.
3 tablespoons DeLallo Extra Virgin Olive Oil
Salt and pepper

Vinaigrette

Juice of 3 lemons
½ cup DeLallo Extra Virgin Olive Oil
¼ teaspoon salt
¼ teaspoon pepper

DIRECTIONS

Preheat oven to 400°F. Line 3 baking sheets with parchment paper.
Bring a large pot of salted water to a boil. Cook orzo according to package instructions. Drain, transfer to a large bowl and set aside to cool.
In a large bowl, combine tomatoes, shallots and salt and pepper. Toss well and place in a single layer on a baking pan. Roast for 25 minutes until tomatoes start to blister and shallot chars, stirring once.
Meanwhile, trim 2 inches off the ends of the broccolini stems and discard. Cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. Drizzle each sheet pan with olive oil and sprinkle with salt and pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender.
In a small bowl, whisk together the lemon juice, oil, and salt and pepper to make the vinaigrette. Add half of the vinaigrette to the orzo and toss well.
Divide mixed greens into bowls. Top with orzo, roasted vegetables and roasted piquillo peppers. Serve remaining vinaigrette on the side for drizzling.

Mixed Greens and Roasted Vegetable Orzo Bowl with Lemon Vinaigrette

Related Recipes

DeLallo Extra Virgin Olive Oil 16.9 oz.

DeLallo Orzo Pasta 1 lb.