Roasting the vegetables gives extra flavor to this comforting salad. Top with sliced chicken breast for a satisfying main dish.
1 small red onion, diced
1 carrot, sliced
1 cup mushrooms, quartered
2/3 cup zucchini, diced
1 Tbsp. olive or canola oil
1/4 cup roasted red peppers drained & chopped
1 jar (6oz) marinated artichoke hearts, drained & chopped
1/4 cup black olives, sliced
1 cup cherry tomatoes, halved
1/8 tsp pepper
4 tbsp fresh parsley or basil, chopped
3 green onions, sliced thin
1 lb orzo pasta, cooked, cooled
1/2 cup Litehouse® Caesar Caesar or,
Litehouse® Organic Caesar or,
Litehouse® Lite Caesar
Spread onion, carrot, mushrooms and zucchini on roasting pan; drizzle with oil. Bake in preheated 400 degree oven 25 minutes or until vegetables are lightly browned.
Combine roasted vegetables, red peppers, artichoke hearts, olives, tomatoes, pepper, parsley, green onions and orzo in large bowl. Add dressing; toss to mix well. Refrigerate until ready to serve. Variation: Heat large skillet over medium heat until hot; add oil. Add onion, carrots, mushrooms and zucchini; cook 5 minutes or until vegetables are just tender. Add pepper during last minute of cooking. Remove from skillet; let cool. Proceed with directions.