Roasted Vegetable Orzo Salad
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Roasted Vegetable Orzo Salad Recipe will soon become a favorite. This dish is packed with so much flavor and satisfying as a main dish or side salad. And it’s perfect choice for a Meatless Monday or to pack along for lunch any day of the week.
Confession time. I have a tendency to be a pasta-holic. If I’m honest, I would have no qualms with eating pasta for each and every meal. Of course, I don’t do that. Of course not. That would just be crazy, wouldn’t it?
It doesn’t help at all that pasta is so easy to make. The ease and versatility of pasta makes it a regular go-to for when rushed for a last minute meal or as a dependable dish to prepare ahead for any kind of entertaining. For me it’s the perfect comfort food. Comforting when I’m rushed and hungry and comforting when I need to prepare food ahead of time.
When my friend, Denise, first shared this Roasted Vegetable Orzo Pasta with me, I was surprised with how much flavor was packed in such a simple dish. So a couple of weeks back when she said she was making a batch, I jumped at the chance to invite myself to assist so I could learn a new recipe. This recipe is so easy. All that is needed is some simple chopping, tossing, and roasting, then some more tossing, and you’re done. That’s it. Except for the eating part.
While this Roasted Vegetable Orzo Salad can be served as a side dish, it really can stand alone as a main course too, especially for a Meatless Monday. The meat won’t be missed at all. Also, this salad is just as delicious served cold. It only gets better after it is allowed to mingle together in the fridge for a while. Make a big batch Sunday night and enjoy it throughout the week! I’ve already done that a couple of times since discovering this super tasty orzo salad.
I think you’ll find this orzo salad perfect for a picnic, cookout, dinner party or an easy packable lunch. It’s easy to prepare ahead of time, a great compliment to so many entrees, like Coconut Milk Baked Chicken. What’s not to love? Enjoy!
Roasted Vegetable Orzo Salad Recipe
Roasted Vegetable Orzo Salad
An easy and tasty Roasted Vegetable Orzo Salad recipe that is great as a side or main dish, and perfect for a meatless option.
Ingredients
- 1 purple onion, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 small-medium eggplant, diced
- 2 garlic cloves, minced
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 pound orzo pasta, cooked according to package directions, drained
- 4 green onions, minced
- 1/4 cup pine nuts
- 12-15 fresh basil leaves, julienned
- 1/2 pound feta, crumbled (optional)
For dressing:
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 425-degrees F.
- Toss onion, peppers, eggplant and garlic with olive oil, salt and pepper, and roast on large baking sheet for about 30-45 minutes until browned. Turn once or twice during roasting.
- While vegetables are roasting combine dressing ingredients until smooth.
- In a large bowl, add roasted vegetables, and dressing to drained orzo; toss until combined well. Let cool slightly.
- Add green onions, pine nuts, basil and feta (optional) and lightly toss. Add additional salt and pepper to taste.
- Serve right away at room temperature, or cover, refrigerate and serve cold.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
yep . . . this one’s a keeper!
So glad to know that there is not just me who is a pasta holic! I made orzo the other day and was planning to post but was hungry to wait. This looks so colorful and delicious.
Now I know why I love you so much – cuz I’m a pasta-holic too. So this salad looks perfect to me Amy.
I love orzo! This looks so fantastic ~ I could eat meals like this everyday! Love the feta on top too 🙂
What a great looking dish! Makes me want to go out and buy some Orzo right now!
Oh my goodness, I wanted to grab that bowl of orzo right through computer! Am definitely making this recipes! Thank you!
Beautiful pictures. My mouth is watering!
Orzo is one of my favorite pastas, and it’s a big treat when I make it, as I don’t serve pasta very much. I have a couple summer orzo salads I like to make, but this one looks especially yummy with all those roasted veggies. I am going to try this – thanks!
I adore orzo pasta salads, and I am salivating at the thought of adding roasted vegetables to the mix. Gorgeous recipe..
This looks so tasty. I have some peppas and tomatoes popping up in the garden that I can roast for this : )
Love orzo; it’s been a favorite since a local pasta shop starting selling it at a Saturday farmer’s market. So many great flavor varieties; all would be great with the flavors you’ve used here.
I’ve always been a huge fan of orzo and yet i so rarely use it. This salad is right up my alley!
I made this tonight, and it was really good! I will skip the eggplant next time…it just shrivled up during roasting and all was left was the purple shell that got really hard. I’m also going to cut back on the oil, that’s quite a bit! Thanks for the recipe that can easily be adapted to ones likes!!
Tina
This sounds delish! Can’t wait to head out to the farmer’s market for veggies!
Made this last night, very easy, and indeed tastes even better cold the next day! Can’t mess this recipe up. Definitely include the feta. Basil leaves start off as an intense flavor initially, but get toned down the longer it sits.
It sounds like you enjoy it as much as I do. It’s one of my favorites any time of the year.
Oooh–this looks so good!!!
Looks so good! Always looking for healthy options around here. We don’t buy orzo often though. Is there some other substitute you’d recommend that would be easily as good? Thank you! xox
I think couscous or brown rice would be a nice substitute, Allison.
I replaced the eggplant with sliced baby portabella mushrooms. Excellent!