Simple Roasted Vegetable Orzo Salad

I never used to think of orzo as salad material. In my mind, it was strictly a side dish—something you served hot with butter and parmesan, maybe tossed into soup. Then one summer, a friend brought a cold orzo salad to a potluck, and I was hooked.

The thing about orzo is that it’s small enough to mix easily with other ingredients, but still hearty enough to feel like a real meal. When you roast vegetables and toss them with the pasta, all those caramelized bits stick to the orzo and coat every bite. Add a simple balsamic dressing, and you’ve got something that works as a side dish or a light lunch. Plus, it actually tastes better the next day, which means less work when you’re trying to get dinner on the table.

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What Kind of Orzo Should I Use?

Any standard orzo pasta will work great for this salad, whether you grab it from the pasta aisle or the bulk bins at your grocery store. If you’re looking for a healthier option, whole wheat orzo adds a nice nutty flavor and extra fiber, though it will give your salad a slightly darker color. You can also use gluten-free orzo if needed, just keep in mind it may have a slightly different texture and might need a minute or two less cooking time. The key is to cook your orzo just until al dente since it will continue to soften a bit as it sits with the dressing and vegetables.

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Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Orzo pasta: You can replace orzo with other small pasta shapes like ditalini, pearl couscous, or even quinoa for a gluten-free option. Just cook according to package directions and adjust the amount slightly since different grains absorb liquid differently.
• Bell peppers: Use whatever color peppers you have on hand – red, yellow, orange, or green all work great. You can also swap in roasted red peppers from a jar if you’re short on time.
• Zucchini and yellow squash: These are pretty interchangeable, so feel free to use all of one or the other. Eggplant also works well if you dice it into similar-sized pieces.
• Balsamic vinegar: Red wine vinegar or white wine vinegar work as substitutes. You might want to add a tiny pinch of sugar to balance the acidity since balsamic is naturally sweeter.
• Fresh vegetables: Mix and match based on what’s in your fridge – mushrooms, asparagus, or cherry tomatoes of any variety all roast beautifully and taste great in this salad.

Watch Out for These Mistakes While Cooking

Overcrowding your baking sheet is the biggest mistake when roasting vegetables – if they’re piled on top of each other, they’ll steam instead of getting those nice caramelized edges, so use two pans if needed to keep everything in a single layer.

Another common error is undercooking the orzo, which should be cooked al dente since it will continue to soften as it sits in the dressing – aim for about a minute less than the package directions suggest.

Don’t toss the vegetables with the dressing while they’re still piping hot, as this can make the orzo mushy and cause the salad to become watery; instead, let the roasted vegetables cool for about 10 minutes before mixing everything together.

For extra flavor, try adding the dressing while the orzo and vegetables are still slightly warm (not hot), which helps them absorb the flavors better than if everything is completely cold.

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What to Serve With Roasted Vegetable Orzo Salad?

This orzo salad is pretty filling on its own, but it pairs beautifully with grilled chicken, salmon, or shrimp if you want to add some protein. I love serving it alongside grilled meats at summer cookouts since it works great at room temperature and the flavors actually get better as it sits. For a vegetarian meal, try it with some crumbled feta cheese on top and a side of warm pita bread. It also makes a great side dish for simple grilled steaks or pork chops when you want something more interesting than regular pasta salad.

Storage Instructions

Store: This orzo salad actually gets better after sitting for a day or two as the flavors meld together. Keep it in an airtight container in the fridge for up to 5 days. You might need to give it a good stir before serving since the dressing can settle at the bottom.

Make Ahead: This is a great make-ahead dish for parties or meal prep. You can roast the vegetables and cook the orzo up to 2 days in advance, then toss everything together with the dressing a few hours before serving. If you’re planning to store it for a while, you can also keep the dressing separate and add it right before eating to keep the pasta from absorbing too much.

Serve: This salad is meant to be served cold or at room temperature, so there’s no need to reheat. Just pull it out of the fridge about 20 minutes before serving if you prefer it less chilled, and give it a quick toss to redistribute the dressing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 32-38 g
• Fat: 80-90 g
• Carbohydrates: 230-250 g

Ingredients

For the base:

• 1.5 cups orzo (Delallo brand recommended)

For the roasted vegetables:

• 2 large bell peppers (seeded and cut into 1-inch squares)
• 2 cups cherry tomatoes
• 1 large zucchini (sliced into 1/2-inch thick half-moons)
• 1 large yellow squash (sliced into 1/2-inch thick half-moons)
• 1 red onion (cut into 1-inch chunks)
• 3 tbsp olive oil (Filippio Berio recommended)
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes

For the vinaigrette:

• 1/3 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 garlic cloves (freshly pressed or finely minced)
• 1 tbsp Dijon mustard (Grey Poupon recommended)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Step 1: Prepare and Roast the Vegetables

• 2 large bell peppers, seeded and cut into 1-inch squares
• 2 cups cherry tomatoes
• 1 large zucchini, sliced into 1/2-inch thick half-moons
• 1 large yellow squash, sliced into 1/2-inch thick half-moons
• 1 red onion, cut into 1-inch chunks
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes

Preheat your oven to 400°F.

While it heats, prepare all vegetables: cut bell peppers into 1-inch squares, halve the cherry tomatoes, slice zucchini and yellow squash into 1/2-inch thick half-moons, and cut red onion into 1-inch chunks.

In a large bowl, toss all vegetables with 3 tablespoons olive oil, kosher salt, red pepper flakes, and cracked black pepper until evenly coated.

Spread vegetables in a single layer on a large baking sheet (I prefer to use two sheets if needed rather than crowding them, as this ensures better caramelization).

Roast for 10 minutes, give everything a good stir, then roast for another 5-10 minutes until the vegetables are tender with lightly caramelized edges.

Step 2: Cook the Orzo Pasta

• 1.5 cups orzo

While the vegetables roast, bring a large pot of salted water to a boil.

Add orzo and cook according to package directions until al dente, usually about 9-11 minutes.

Drain the orzo in a colander and set aside.

I like to leave it slightly warm so it absorbs the dressing flavors more effectively.

Step 3: Make the Vinaigrette Dressing

• 1/3 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 garlic cloves, freshly pressed or finely minced
• 1 tbsp Dijon mustard
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

In a jar or bowl, whisk together extra virgin olive oil, balsamic vinegar, pressed garlic, Dijon mustard, dried basil, dried oregano, fresh lemon juice, salt, and black pepper.

Whisk vigorously until the dressing is well emulsified and the flavors are fully combined.

Taste and adjust seasonings as needed—I often add an extra squeeze of lemon juice if I want more brightness.

Step 4: Assemble and Finish the Salad

• Cooked orzo from Step 2
• Roasted vegetables from Step 1
• Vinaigrette dressing from Step 3

In a large mixing bowl, combine the cooked orzo from Step 2 with the roasted vegetables from Step 1.

Pour the vinaigrette from Step 3 over the warm salad and toss gently but thoroughly until everything is well coated and the flavors are evenly distributed.

Let the salad sit for a few minutes before serving to allow the warm pasta and vegetables to fully absorb the dressing flavors.

Simple Roasted Vegetable Orzo Salad

Delicious Simple Roasted Vegetable Orzo Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 servings

Calories 1775 kcal

Ingredients

  

For the base

• 1.5 cups orzo (Delallo brand recommended)

For the roasted vegetables

• 2 large bell peppers (seeded and cut into 1-inch squares)
• 2 cups cherry tomatoes
• 1 large zucchini (sliced into 1/2-inch thick half-moons)
• 1 large yellow squash (sliced into 1/2-inch thick half-moons)
• 1 red onion (cut into 1-inch chunks)
• 3 tbsp olive oil (Filippio Berio recommended)
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/4 tsp red pepper flakes

For the vinaigrette

• 1/3 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 garlic cloves (freshly pressed or finely minced)
• 1 tbsp Dijon mustard (Grey Poupon recommended)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Preheat your oven to 400°F. While it heats, prepare all vegetables: cut bell peppers into 1-inch squares, halve the cherry tomatoes, slice zucchini and yellow squash into 1/2-inch thick half-moons, and cut red onion into 1-inch chunks. In a large bowl, toss all vegetables with 3 tablespoons olive oil, kosher salt, red pepper flakes, and cracked black pepper until evenly coated. Spread vegetables in a single layer on a large baking sheet (I prefer to use two sheets if needed rather than crowding them, as this ensures better caramelization). Roast for 10 minutes, give everything a good stir, then roast for another 5-10 minutes until the vegetables are tender with lightly caramelized edges.
• While the vegetables roast, bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente, usually about 9-11 minutes. Drain the orzo in a colander and set aside. I like to leave it slightly warm so it absorbs the dressing flavors more effectively.
• In a jar or bowl, whisk together extra virgin olive oil, balsamic vinegar, pressed garlic, Dijon mustard, dried basil, dried oregano, fresh lemon juice, salt, and black pepper. Whisk vigorously until the dressing is well emulsified and the flavors are fully combined. Taste and adjust seasonings as needed—I often add an extra squeeze of lemon juice if I want more brightness.
• In a large mixing bowl, combine the cooked orzo from Step 2 with the roasted vegetables from Step 1. Pour the vinaigrette from Step 3 over the warm salad and toss gently but thoroughly until everything is well coated and the flavors are evenly distributed. Let the salad sit for a few minutes before serving to allow the warm pasta and vegetables to fully absorb the dressing flavors.