There’s something truly magical about a vibrant, hearty salad that feels like a celebration of fresh, wholesome ingredients all in one bowl. The Roasted Vegetable Orzo Salad Recipe brings together the rich sweetness of roasted bell peppers, zucchini, and caramelized garlic with the tender bite of orzo pasta, making it a perfect side or a stand-alone meal. Whether you’re looking for a make-ahead dish to brighten up your weeknight dinners or a colorful lunch option, this recipe is packed with flavor, texture, and a splash of sunshine on your plate.
Ingredients You’ll Need
This salad works its magic thanks to a handful of simple but essential ingredients, each one thoughtfully chosen to add layers of taste, texture, and color. From the aromatic roasted garlic that infuses every bite, to the fresh basil that brings a pop of herbal brightness, every component plays an important role in making this dish sing.
- Red onion: Peeled and cut into small wedges to sweeten and roast beautifully alongside the veggies.
- Zucchini: Chopped to add tender, slightly chewy texture and subtle earthiness.
- Mixed bell peppers: Stemmed, seeded, and chopped for bursts of color and natural sweetness.
- Garlic cloves: Roasted in their skins to mellow and caramelize their flavor, then squeezed out for a rich garlic punch.
- Extra virgin olive oil: The healthy fat that helps caramelize the veggies and bind the salad.
- Kosher salt: To season perfectly and enhance all the natural flavors.
- Fresh ground black pepper: Adds a subtle heat and depth.
- Dry orzo pasta: The tiny, rice-shaped pasta that soaks up all the roasted juices perfectly.
- Sun-dried tomatoes: Packed in oil, drained and chopped, for a tangy, umami-packed kick.
- Red wine vinegar: For acidity that brightens and balances the rich veggies.
- Fresh basil: Roughly chopped and added at the end for a fresh, fragrant herb note (optional but highly recommended).
How to Make Roasted Vegetable Orzo Salad Recipe
Step 1: Roast the Vegetables
Preheat your oven to 400°F and line two large rimmed baking sheets with parchment paper to prevent sticking and for easy cleanup. In a big bowl, toss your colorful chopped red onion, zucchini, bell peppers, and whole garlic cloves with 3 tablespoons of extra virgin olive oil, kosher salt, and freshly ground pepper. Spread everything in a single layer across both trays so each vegetable gets beautifully roasted. Bake for 35 to 40 minutes, flipping the veggies halfway through to ensure even caramelization and that irresistible roasted flavor.
Step 2: Cook the Orzo
While your vegetables are roasting, bring a pot of salted water to boil and cook 1/2 cup of dry orzo until just tender. Cooking times vary, so keep an eye on it and follow the package directions, aiming for a slightly firm bite. Once done, drain thoroughly so it doesn’t add unwanted moisture to the salad.
Step 3: Squeeze the Garlic
When the veggies come out of the oven, carefully remove the garlic cloves from their skins, squeezing their soft, caramelized contents back into the bowl with the roasted vegetables and any delicious pan juices you can scrape up. This step infuses the salad with mellow, rich garlic flavor that’s simply divine.
Step 4: Mix the Salad
Next, stir in the cooked orzo pasta, sun-dried tomatoes, and 2 teaspoons of red wine vinegar for a subtle tang. Taste and adjust salt and pepper to your liking, making sure the flavors balance perfectly between sweet, savory, and bright. You’ve now built layers of flavor that make this salad so crave-worthy.
Step 5: Add Basil and Serve
Fold in a handful of roughly chopped fresh basil just before serving to add a fresh, herbaceous note. Keep in mind that basil doesn’t hold up well for leftovers and can darken, so if you plan to refrigerate or reheat, skip adding the basil until serving time.
How to Serve Roasted Vegetable Orzo Salad Recipe
Garnishes
Sprinkle extra fresh basil or even some crumbled feta cheese on top for a creamy contrast. Toasted pine nuts or slivered almonds add a wonderful crunch, while a drizzle of balsamic glaze can elevate the salad’s flavors with a sweet, tangy finish.
Side Dishes
This salad pairs beautifully with grilled chicken, baked fish, or even pan-seared tofu for a satisfying vegetarian meal. It also complements hearty grain bowls or can be served alongside a light soup for a balanced lunch or dinner.
Creative Ways to Present
For a party or picnic, serve this salad chilled in a beautiful glass bowl to showcase the vibrant colors. Layer it with dollops of creamy ricotta or goat cheese and sprigs of fresh herbs on a large platter for an eye-catching centerpiece everyone will love.
Make Ahead and Storage
Storing Leftovers
This Roasted Vegetable Orzo Salad Recipe keeps wonderfully in the fridge for up to five days when stored in an airtight container. Keep the basil separate if you want to maintain its fresh flavor and vibrant green color.
Freezing
Freezing this salad is not recommended because the delicate roasted vegetables and orzo can become mushy upon thawing, and fresh ingredients will lose their texture and flavor.
Reheating
If you’d like to enjoy this salad warm, heat it gently on the stove or in the microwave. Avoid reheating with basil already mixed in, as the herb won’t taste as fresh. Instead, add the basil after warming for the best flavor.
FAQs
Can I use other vegetables in this Roasted Vegetable Orzo Salad Recipe?
Absolutely! Feel free to experiment with veggies like cherry tomatoes, asparagus, or eggplant. Just adjust roasting times accordingly to ensure everything cooks evenly.
Is this salad suitable for meal prep?
Yes, this salad is a fantastic meal prep option. It keeps well in the fridge for several days and tastes even better after the flavors have melded overnight.
Can I make this salad vegan?
Definitely. This recipe is naturally vegan-friendly, especially if you leave out any optional dairy toppings like feta or ricotta.
What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, cherry tomatoes roasted alongside the vegetables or a splash of roasted red pepper can add a similar burst of sweet umami flavor.
Can I use regular garlic instead of roasting whole cloves?
Roasting garlic in its skins mellows its flavor and adds sweetness, which complements the dish beautifully. Raw or sautéed garlic would provide a sharper punch and change the salad’s character.
Final Thoughts
If you’re searching for a dish that combines comfort, freshness, and a rainbow of flavors, the Roasted Vegetable Orzo Salad Recipe is an absolute winner. It’s flexible, full of character, and perfect for sharing with friends and family. Give it a try, and you’ll quickly see why it’s one of those go-to recipes that never gets old.
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Roasted Vegetable Orzo Salad Recipe
- Total Time: 50 minutes
- Yield: 4 servings as a side, 3 servings as a main
- Diet: Vegetarian
Description
This Roasted Vegetable Orzo Salad is a vibrant and flavorful dish featuring tender roasted bell peppers, zucchini, red onion, and garlic, combined with perfectly cooked orzo pasta. Enhanced with sun-dried tomatoes, fresh basil, and a touch of red wine vinegar, it offers a perfect balance of savory and fresh flavors. Ideal as a make-ahead side or a satisfying main dish paired with protein, this salad is both nutritious and versatile.
Ingredients
Vegetables
- 1 large red onion, peeled and cut into small wedges
- 2 medium zucchini, chopped
- 4 mixed bell peppers, stem and seeds removed and chopped
- 10 large garlic cloves, kept in their skins
Dressing and Additions
- 3 tablespoons extra virgin olive oil
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
- 2 teaspoons red wine vinegar
- Handful of fresh basil, roughly chopped (optional)
Pasta
- 1/2 cup dry orzo pasta
Instructions
- Roast the veggies: Preheat your oven to 400°F (200°C) and line two large rimmed baking sheets with parchment paper. In a large bowl, toss the chopped red onion, zucchini, bell peppers, and garlic cloves (with skins on) with 3 tablespoons of extra virgin olive oil, salt, and freshly ground black pepper. Spread the vegetables evenly in a single layer across both trays. Roast them for 35-40 minutes, swapping the trays halfway through and tossing the vegetables with a spatula to ensure even cooking.
- Cook the orzo: While the vegetables are roasting, bring a pan of salted water to a boil. Add 1/2 cup of dry orzo pasta and cook until just tender, following the package instructions as cooking times vary by brand. Once done, drain the orzo thoroughly and set aside.
- Squeeze the garlic: When the roasted vegetables are finished, remove the garlic cloves from their skins and scrape all the vegetables and their cooking juices into a large mixing bowl. Once the vegetables are cool enough to handle, squeeze the softened roasted garlic from their skins directly into the bowl to add a rich, mellow garlic flavor.
- Mix the salad: Add the cooked orzo pasta to the bowl with the roasted vegetables and garlic. Stir in the chopped sun-dried tomatoes and 2 teaspoons of red wine vinegar. Taste and adjust seasoning with additional salt and pepper if needed to enhance the savory and depth of flavors.
- Serve & store: Just before serving, fold in the roughly chopped fresh basil to add brightness and aromatic flavor. If preparing for leftovers, omit the basil to prevent it from darkening and losing flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently if desired, though the salad also tastes great cold.
Notes
- Sun-dried tomatoes add tangy sweetness; if using dry-packed sun-dried tomatoes, rehydrate them in warm water before chopping.
- Fresh basil is best added right before serving to maintain its vibrant flavor and color.
- Leftover salad keeps well refrigerated up to 5 days; omit basil for better storage.
- Adjust salt and vinegar to your taste preference to balance the flavors.
- This salad is ideal for meal prep and pairs well with grilled chicken or fish for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
