Orzo Salad with Roasted Vegetables

Orzo Pasta Salad with Roasted Vegetables is definitely a crowd-pleaser. Chock full of veggies, cheese, and pasta, you may not want to share! It’s a versatile pasta salad recipe that’s perfect for picnics, potlucks, or a meatless lunch.

Over the years, this loaded Orzo Salad Recipe has been to numerous picnics and gatherings. The basic recipe is from Ina Garten and can be tweaked depending on the occasion and what’s in season. Adding zucchini and kalamata olives along with feta gives a Mediterranean vibe. Loading with extra roasted vegetables makes for a healthier version. The options are endless.

Why You Must Make

• This roasted vegetable salad with orzo is extremely forgiving! Feel free to check out what vegetables look freshest in the market and go from there! I should have skipped the eggplant as only about a third of mine was salvageable, but I already knew the unidentifiable “green stuff” would keep the hubby from eating more than a spoonful so I went with my favorites.
• The original recipe had the addition of pine nuts for some crunch, but I eliminated those when packaging some up for some friends, one of whom has a nut allergy. Though pine nuts are seeds, I didn’t want to cause any worries. Feel free to toast a handful or two to add some texture to the mix.
• Plus, in order to have the hubby eat this loaded pasta salad, seeds and/or nuts were omitted due to his picky palate. I also added some honey to the simple vinaigrette to balance the acid in the lemon juice. He may not have known he was eating eggplant, but he did so, and willingly at that!

Ingredient Notes

• Kitchen Staples – Olive Oil, Kosher Salt, Black Pepper
• Eggplant – Small, peeled and cut into ¾-inch cubes.
• Zucchini – Small, cut into ¾-inch cubes.
• Red Bell Pepper – Cut into a 1-inch dice.
• Yellow Bell Pepper – Cut into a 1-inch dice.
• Red Onion – Cut into a 1-inch dice.
• Garlic Cloves – Peeled and minced.
• Orzo Pasta – Cooked in salted water, according to package instructions.
• Lemon Juice – Always use freshly squeezed for the best flavor.
• Honey – The sweetness balances the acidity of the lemon juice.
• Green Onions – Slice very thin.
• Fresh Mozzarella – Cut cut into ½-inch dice.

How to Make

There are 3 components to a pasta salad: the pasta, the dressing, and the add-ins. Prepping the vegetables and making the dressing can both be done ahead of time. For this orzo salad:

1. First, roast the vegetables. There is more oil than is usually used to roast veggies, but this is so the orzo will be coated with oil when they are combined.
2. Cook the pasta while the veggies roast, so they’ll both be warm when mixed.
3. Drain the pasta.
4. Toss together the vegetables and the pasta before they cool down. Add the cheese and toss again.
5. Add just enough dressing to coat all the ingredients. More of the salad dressing can be added if needed at serving time.

Frequently Asked Questions

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The Recipe:

Orzo Salad with Roasted Vegetables

Cook Time 40 minutes

Total Time 40 minutes

Yield 6

A delectable, satisfying pasta salad with fresh Mozzarella, roasted vegetables, and basil in a lemony vinaigrette!

Ingredients

• 1 small eggplant, peeled and cut into ¾-inch cubes
• 1 small zucchini, cut into ¾-inch cubes
• 1 red bell pepper, cut into a 1-inch dice
• 1 yellow bell pepper, cut into a 1-inch dice
• 1 red onion, cut into a 1-inch dice
• 2 cloves garlic, minced
• ¼ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ pound orzo pasta, cooked in salted water, according to package instructions
• ⅓ cup fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1-2 teaspoons of honey
• ⅓ cup olive oil
• 4 green onions, sliced very thinly
• ¾ pound fresh mozzarella, cut into ½-inch dice
• Fresh basil, cut into julienne strips (stack leaves, roll into cigar-like shape and slice thinly)

Instructions

1. Preheat the oven to 425° F.
2. Toss the eggplant, zucchini, bell peppers, onion, and garlic with olive oil, salt, and pepper on a large sheet pan.
3. Roast for 40 minutes, stirring and tossing at the halfway point, until tender and lightly browned.
4. Make your orzo while the veggies roast so it's still warm when you toss it with the dressing.
5. Place your cooked orzo into a mixing bowl. Add the roasted vegetables to the pasta including any juices.
6. To make the dressing, combine lemon juice, salt, and pepper. Mix in honey, then whisk in olive oil.
7. Pour over the pasta and vegetables and toss. 
8. Let cool to room temperature, then add the green onions,  cheese, and basil.
9. Check the seasonings, and serve at room temperature.

Notes

Adapted from Sara Leah Chase via Ina Garten.

I like adding more vegetables and decreasing the orzo a bit fora veggie-heavy pasta salad.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 456Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 36mgSodium: 965mgCarbohydrates: 30gFiber: 4gSugar: 9gProtein: 14g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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