Roasted Vegetable Orzo Bowl

Orzo Pasta Salad with Roasted Vegetables is a truly delightful and incredibly versatile dish, guaranteed to be a hit at any gathering. This vibrant salad, brimming with tender pasta, an array of colorful roasted vegetables, and savory cheese, offers a refreshing take on traditional pasta salads. It’s the perfect culinary companion for picnics, potlucks, family dinners, or a satisfying meatless lunch. Prepare yourself – you might find it too delicious to share!

Over the years, this loaded Roasted Vegetable Orzo Salad Recipe has graced countless tables at picnics, backyard barbecues, and festive gatherings. Its enduring popularity stems from its incredible adaptability, allowing home cooks to tailor it to any occasion or the freshest seasonal produce available. While the foundational recipe draws inspiration from the legendary Ina Garten, it serves as a fantastic blueprint for your own creative culinary experiments. Incorporating elements like tender zucchini and briny Kalamata olives alongside crumbled feta cheese instantly evokes a delightful Mediterranean flair. Moreover, generously loading the salad with extra roasted vegetables not only enhances its flavor and texture but also boosts its nutritional value, making for an even healthier version. The possibilities for customization are truly limitless, making this recipe a keeper for every occasion.

Why You Must Make This Orzo Pasta Salad

There are countless reasons why this Roasted Vegetable Orzo Pasta Salad deserves a prime spot in your recipe collection. It’s more than just a side dish; it’s a versatile, flavorful, and crowd-pleasing option that simplifies meal preparation and elevates any event.

• Unparalleled Versatility: This roasted vegetable salad with orzo is incredibly forgiving and endlessly adaptable! Feel free to explore the market for the freshest vegetables of the season. Whether it’s vibrant bell peppers, tender zucchini, sweet cherry tomatoes, or earthy mushrooms, nearly any vegetable can be roasted to perfection and incorporated into this delightful dish. This flexibility means you can create a unique salad every time, perfectly suited to your taste preferences and what’s in season.
• Dietary Inclusivity and Customization: The original recipe for this salad can be easily modified to suit various dietary needs. For instance, pine nuts, often added for a delightful crunch, were omitted in this version to accommodate a nut allergy, ensuring everyone can enjoy it safely. While pine nuts are botanically seeds, caution is always wise. If allergies aren’t a concern, feel free to toast a handful or two to add a wonderful textural contrast. Additionally, for picky eaters, subtle adjustments like adding a touch of honey to the vinaigrette can balance the acidity of lemon juice, making the flavors more approachable and enjoyable. You can also experiment with gluten-free orzo for those with gluten sensitivities or swap out the mozzarella for a plant-based alternative to make it vegan-friendly.
• Flavor Harmony That Pleases All Palates: The combination of tender, caramelized roasted vegetables, perfectly cooked orzo, creamy fresh mozzarella, and a bright lemon-honey vinaigrette creates a symphony of flavors that appeals to a wide range of palates. The roasting process brings out the natural sweetness and depth of the vegetables, while the vinaigrette adds a refreshing tang with a subtle hint of sweetness, ensuring a perfectly balanced taste experience.
• Ideal for Make-Ahead Meals & Gatherings: This pasta salad only gets better as the flavors meld, making it an excellent choice for meal prepping during the week or preparing in advance for parties and potlucks. Its robust nature means it travels well and maintains its deliciousness, even after a few hours, allowing you to focus on enjoying your time rather than last-minute cooking.
• Nutrient-Rich and Wholesome: By packing this salad with a generous amount of colorful vegetables, you’re not only boosting its flavor but also its nutritional content. It’s a wonderful way to incorporate more vegetables into your diet, offering a balanced meal that provides complex carbohydrates from the orzo, healthy fats from olive oil, and vitamins and minerals from the fresh produce.

Key Ingredients & Expert Selection Tips

Crafting the perfect Orzo Pasta Salad with Roasted Vegetables begins with selecting fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and some tips for choosing the best:

• Kitchen Staples: You’ll need extra virgin olive oil for both roasting and the dressing, along with kosher salt and freshly ground black pepper to season. Choose a good quality olive oil for the best flavor.
• Eggplant: Opt for a small eggplant that feels firm and heavy for its size, with smooth, shiny skin. Peeling it can reduce any bitterness and create a more tender texture once roasted. Cut into ¾-inch cubes for even cooking.
• Zucchini: Select small to medium zucchini that are firm and free of blemishes. Like eggplant, cut into ¾-inch cubes. Smaller zucchini tend to be sweeter and have fewer seeds.
• Red Bell Pepper & Yellow Bell Pepper: Choose firm, brightly colored bell peppers without soft spots. These add a beautiful sweetness and vibrant color to the salad. Cut into 1-inch dice for robust texture after roasting.
• Red Onion: A medium-sized red onion, firm and fragrant, will add a sharp, sweet kick once roasted. Cut into 1-inch dice to match the bell peppers.
• Garlic Cloves: Fresh garlic is non-negotiable for its aromatic depth. Peel and mince the cloves finely to distribute their flavor evenly.
• Orzo Pasta: This rice-shaped pasta is ideal for salads due to its size and texture. Cook it in generously salted water according to package instructions until al dente. For a healthier option, whole wheat orzo is a fantastic choice, offering more fiber and a slightly nutty flavor.
• Lemon Juice: Always use freshly squeezed lemon juice for the brightest, most vibrant flavor in your vinaigrette. Bottled lemon juice simply doesn’t compare.
• Honey: A touch of honey perfectly balances the acidity of the lemon juice in the dressing, adding a subtle sweetness that rounds out the flavors. Adjust the amount to your preference.
• Green Onions (Scallions): Sliced very thin, these provide a mild oniony crunch and a fresh finish. They add a lovely burst of color and a delicate sharpness.
• Fresh Mozzarella: Look for fresh mozzarella balls (often labeled “bocconcini” or “ciliegine”) packed in water. Their creamy, mild flavor and soft texture are perfect for this salad. Cut into ½-inch dice for bite-sized pieces that integrate beautifully.
• Fresh Basil: This aromatic herb is the star for fresh flavor. Cut into julienne strips (stack leaves, roll into a cigar-like shape, then slice thinly) just before adding to preserve its delicate aroma and prevent browning.

How to Make the Perfect Orzo Salad: A Step-by-Step Guide

Creating this delicious Orzo Pasta Salad is simpler than you might think, involving three main components: perfectly roasted vegetables, al dente orzo pasta, and a vibrant homemade dressing. The beauty of this recipe is that both vegetable preparation and dressing can be done ahead of time, streamlining your cooking process. Follow these steps for an unforgettable salad:

1. Prepare and Roast the Vegetables: Begin by preheating your oven to 425°F (220°C). This high temperature is key to achieving beautifully caramelized and tender vegetables. On a large sheet pan, toss your cubed eggplant, zucchini, bell peppers, diced red onion, and minced garlic with ¼ cup of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Ensure the vegetables are evenly coated and spread in a single layer to promote even roasting and browning. The slightly generous amount of oil compared to standard roasting recipes is intentional here; it helps coat the orzo and infuse it with flavor once combined. Roast for approximately 40 minutes, stirring and tossing the vegetables halfway through to ensure all sides get nicely browned and tender.
2. Cook the Orzo Pasta: While your vegetables are roasting, bring a large pot of generously salted water to a rolling boil. Add ½ pound of orzo pasta and cook according to package instructions until it’s al dente – tender but still with a slight bite. It’s crucial to time this so the pasta is still warm when you combine it with the roasted vegetables, allowing it to better absorb the delicious flavors.
3. Drain and Combine: Once the orzo is cooked, drain it thoroughly, but do not rinse. Transfer the warm orzo to a large mixing bowl. Immediately add the hot roasted vegetables from the sheet pan to the pasta, making sure to scrape in any flavorful juices left on the pan. Toss gently to combine. The warmth of both components will help the flavors meld beautifully.
4. Prepare the Dressing: In a separate small bowl or jar, whisk together ⅓ cup fresh lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Stir in 1-2 teaspoons of honey until dissolved, then gradually whisk in the remaining ⅓ cup of olive oil until the dressing is emulsified and well combined.
5. Dress and Finish the Salad: Pour just enough of the freshly prepared dressing over the warm pasta and vegetable mixture to lightly coat all the ingredients. Toss gently to distribute. Let the salad cool to room temperature. Once cooled, gently fold in the thinly sliced green onions, diced fresh mozzarella, and the julienned fresh basil.
6. Final Touches and Serving: Taste the salad and adjust the seasonings if needed. You might want to add a little more salt, pepper, or a splash more dressing to your preference. Serve the Orzo Pasta Salad at room temperature for the best flavor and texture. If making ahead, add a little extra dressing just before serving if the pasta has absorbed too much.

Tips for a Perfect Orzo Salad Every Time:

• Uniform Vegetable Chops: Ensure all vegetables are cut into similar-sized pieces for even roasting and consistent texture.
• Don’t Overcrowd the Pan: Give vegetables space to roast and caramelize, rather than steam. Use two sheet pans if necessary.
• Al Dente Orzo is Key: Overcooked pasta will be mushy in a cold salad.
• Taste, Taste, Taste: Adjust salt, pepper, and honey in the dressing to your personal preference.
• Make Ahead for Flavor: While delicious immediately, the flavors truly deepen and meld after a few hours or overnight in the refrigerator.

Frequently Asked Questions About Orzo Pasta Salad

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The Recipe:

Orzo Salad with Roasted Vegetables

Cook Time
40 minutes

Total Time
40 minutes

Yield
6 servings

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

Rated 4.9 out of 5 stars based on 53 reviews.

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 (for roasting vegetables)
• 1 teaspoon kosher salt (for roasting vegetables)
• ½ teaspoon freshly ground black pepper (for roasting vegetables)
• ½ pound orzo pasta, cooked in salted water, according to package instructions
• ⅓ cup fresh lemon juice (for dressing)
• ½ teaspoon kosher salt (for dressing)
• ¼ teaspoon freshly ground black pepper (for dressing)
• 1-2 teaspoons of honey (for dressing)
• ⅓ cup olive oil (for dressing)
• 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 (220°C).
2. Toss the eggplant, zucchini, bell peppers, onion, and garlic with ¼ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper on a large sheet pan. Spread in a single layer.
3. Roast for 40 minutes, stirring and tossing at the halfway point, until tender and lightly browned.
4. While the vegetables roast, cook the orzo pasta in generously salted water until al dente. Drain well.
5. Place your warm, cooked orzo into a large mixing bowl. Add the roasted vegetables to the pasta, including any flavorful juices from the sheet pan. Toss gently.
6. To make the dressing, combine lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Mix in honey until dissolved, then gradually whisk in the remaining ⅓ cup olive oil.
7. Pour just enough dressing over the pasta and vegetables to coat them lightly and toss.
8. Let the salad cool to room temperature, then add the thinly sliced green onions, diced fresh mozzarella, and julienned fresh basil. Toss gently again.
9. Check the seasonings, adding more salt, pepper, or dressing to taste. Serve at room temperature.

Notes

Adapted from Sara Leah Chase via Ina Garten.

For a healthier, veggie-heavy pasta salad, I often like to add more vegetables and slightly decrease the amount of orzo.

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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.

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