Boil a pot of water. Add orzo to boiling water and cook 1-2 minutes less than recommended box instructions. We want it al dente.
Wash and dice sweet onion, summer zucchini, and halve tomatoes. Add one tablespoon of olive oil to a pyrex baking dish with veggies.
Roast in the oven for 25-30 minutes at 350 degrees F.
Once the orzo is finished cooking, strain and rinse with cold water. Add goat cheese in dollops across dish.
Remove the vegetables from the oven and add the cooked orzo to the baking dish. Add spinach.
Add a tablespoon of olive oil. Toss and enjoy!
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Southwest Couscous Salad
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Orzo Pasta Salad
Pesto Pasta Salad
Lemon Arugula Couscous Salad