Orzo Salad with Roasted Veggies, Fresh Herbs and Garlic Vinaigrette 

When originally discovering orzo, Allen and I thought it was “a healthy-like-grainy substance” that resembled quinoa or couscous…When we discovered it in the pasta section, naturally, we bought it right away.

We roasted in the oven, for 20 mins;

1 cup parsnip

1/2 of an acorn squash (cut in small pieces, because Natalie “doesn’t like squash”… She hasn’t even tried yet)

1 cup carrots cut small

1 cup red onion (diced)

2 tbsp olive oil

Salt & pepper

Vinaigrette:

2 cloves garlic

2 tablespoons basil

2 tablespoon lime juice

1 tablespoon honey

1/4 cup canola oil

Salt and pepper 

While that was cooking, we brought to a boil, 1 cup of orzo with 1L of water.  Once veggies were ready, we mixed everything together and topped with a handful of chopped parsley.
Eat cold or hot! (After eating cold, hot was way better!)

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