Pesto Orzo Pasta Salad with Zucchini, Goat Cheese, and Tomatoes
It's beginning to feel a lot like Summer, and you know what that means, right? It's PASTA SALAD SEASON! And this Pesto Orzo Pasta Salad with Zucchini, Goat Cheese, and Tomatoes is sure to be on heavy rotation all Summer long! This mayo-free pasta salad is vegetarian friendly and perfect for picnics, potlucks, and barbecues!
Ingredients
- 3 medium zucchini
- 2 and 1/2 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 pound orzo pasta
- 1 cup pesto
- 2 Tablespoons red wine vinegar
- 2 pints (4 cups) cherry tomatoes
- 8 ounces goat cheese
- 1/2 cup red onion, finely diced
- 1/4 cup fresh basil, roughly chopped
Instructions
- Preheat oven to 450 degrees (F). Slice zucchinis in half lengthwise, then chop into 1/2" zucchini slices.
- In a large bowl, combine the zucchini with the olive oil, garlic powder, salt, and pepper, tossing well to coat.
- Bake for 8 to 10 minutes, or just until they begin to soften. Don't over bake or your zucchini with the mushy! Remove from oven and set aside to cool.
- Place a large pot of salted water over high heat and bring it to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.
- When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
- Place cooled pasta in a large mixing bowl and add the pesto and vinegar, and toss well to coat.
- Add half of the roasted zucchini, tomatoes, goat cheese, onions, and basil, and toss well to combine.
- Top with remaining mix-ins. Then serve at once, or chill until needed.
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