Italian Orzo Salad with Roasted Vegetables and Mozzarella

Preheat the oven to 425°F (220°C) and bring a medium pot of salted water to a boil.

Dice 1 medium zucchini and 1 medium yellow squash into 1/2-inch pieces. Halve 1 pint of cherry tomatoes and slice 1/2 medium red onion into thin wedges.

On a large baking sheet, toss the prepared vegetables with 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Spread the vegetables in a single layer and roast for 20 minutes, stirring halfway through, until caramelized and tender.

While vegetables are roasting, cook 1 cup of orzo pasta according to package directions until al dente (about 8-10 minutes). Drain and rinse briefly with cold water to stop cooking.

In a small skillet, toast 2 tablespoons of pine nuts over medium heat for 3-4 minutes until golden, stirring frequently to prevent burning. Set aside.

Mince 2 cloves of garlic and chop 1/4 cup of fresh basil leaves and 2 tablespoons of fresh parsley.

In a large bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar, minced garlic, juice from half a small lemon, and 1/4 teaspoon of salt.

Add the cooked orzo, roasted vegetables, 8 oz of fresh mozzarella pearls, chopped herbs, and toasted pine nuts to the bowl with the dressing.

Gently toss everything together until well combined. Taste and adjust seasoning if needed.

Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.