Italian Roasted Vegetable Orzo Salad

Preheat the oven to 200 °C and line a large baking sheet with baking paper.

Wash the vegetables. Cut the zucchini and red bell pepper into approx. 1.5–2 cm cubes, and slice the red onion into thin wedges. Leave the cherry tomatoes whole or cut them in half. Place the vegetables on the baking sheet, drizzle with 2 tablespoons (approx. 20 ml) of extra virgin olive oil, sprinkle with salt and freshly ground black pepper, then toss together. Roast at 200 °C for 20–25 minutes until the edges are golden brown and caramelised.

While the vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook the orzo pasta until al dente according to the package instructions (approx. 8–10 minutes). Drain, rinse with lukewarm water, drain thoroughly, then toss with 1 teaspoon of olive oil to keep the pasta from sticking together.