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
