During summer I prefer smaller pasta shapes and more veggies than noodles in my cold salads. If you’re like me, feel free to increase the amount of roasted vegetables in this dish. What I love most about this salad is the dressing. Sometimes a plain lemon-olive oil dressing is just the thing to help the flavour of fresh herbs shine through.
2 cups orzo, cooked
1 cup cooked white beans (navy, kidney)
1 cup crumbled feta
1 chopped zucchini
1 chopped pepper
1 clove of garlic, chopped
½ cup shaved red cabbage
1 cup chopped mixed herbs (oregano and mint are delicious together, can throw in a bit of basil too)
Juice & zest of 1 lemon
1 clove garlic, minced
2 T olive oil
1 shallot, minced (or 2 T minced red onion)
Sea salt & ground pepper
Toss chopped pepper, zucchini and garlic with olive oil and roast until soft and starting to colour (or grill on a BBQ).
Add dressing to pasta and toss.
Add roasted vegetables to pasta mixture, along with beans and feta. Toss.
Add cabbage & herbs. Toss.
Adjust seasoning if necessary. Add more lemon if you like.
This can really be made with any of your favourite veggies.