Summer Orzo Salad

0 Preheat oven to 400 degrees. Line a baking sheet with parchment paper and arrange the sweet peppers. Drizzle with olive oil if desired and sprinkle with salt and pepper. Roast for 15-20 minutes until edges are slightly charred. Remove from the oven and cool just until they’re comfortable to handle. Pull out the stems and coarsely chop.
1 While the peppers are roasting, add all ingredients for the dressing to a jar and whisk with a fork to combine. Alternatively, you can mix in a blender for extra creaminess and emulsification.
2 Add the greens, orzo, peppers, tomatoes, cucumber, artichokes, sweet corn pine nuts, and parsley to a large salad bowl. Drizzle the dressing over the salad and toss to combine.