Phenomenal Phoods

Orzo Pasta Salad

Ingredients:

• 1 sweet potato, peeled and cubed
• 4 medium carrots, peeled and sliced
• 1 zucchini, cubed
• 1/2 cup cherry tomatoes
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 1 can black or pinto beans, drained and rinsed
• 1 cup uncooked orzo
• 1 1/2 cups kale
• 1/4 cup flaxseed or olive oil
• 1/4 cup white wine vinegar
• 1 Tablespoon Dijon mustard
• Dash of hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 clove minced garlic

Instructions:

1. Preheat oven to 425 degrees F.

2. Toss the sweet potato and carrots in a large bowl with the olive oil, garlic powder, salt, pepper, red pepper and Italian seasoning. Spread in a single layer on a foil or parchment lined baking sheet. Add the zucchini and kale to the same bowl and toss in the remaining oil and spices to coat. Set aside.

3. Roast sweet potatoes and carrots at 425 degrees F. for 15 minutes. Remove tray from the oven, add the cherry tomatoes and zucchini and return to the oven for another 10 minutes until veggies are tender when pierced with a fork, and the tomatoes are starting to burst.

4. Meanwhile, cook the orzo according to package directions (bring pot of water to a boil, add orzo and cook for 10-12 minutes).

5. Put the kale in a large bowl. Drain the orzo and pour on top of the kale while still hot so the kale starts to wilt.

6. Add the warm, roasted veggies and the beans.

7. Make the dressing by whisking together the oil, vinegar, mustard, hot sauce, salt, pepper and garlic. Pour over the salad and toss to combine. Serve warm or cold.