Description
A fresh, flavorful, and nourishing Vegan Roasted Veggie Orzo Salad combining tender roasted seasonal vegetables with delicate orzo pasta. This vibrant, nutrient-packed salad is perfect for lunches, dinners, or gatherings, featuring a balance of textures and zesty flavors that celebrate plant-based ingredients.
Ingredients
Scale
Base
- 1 cup orzo pasta
Roasted Vegetables
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Dressing and Herbs
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (additional)
- 2 tablespoons fresh herbs (basil, parsley or mint), chopped
Optional Add-ins
- 1/4 cup olives, sliced
- 2 tablespoons toasted pine nuts
- 1/4 cup sun-dried tomatoes, chopped
Instructions
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop the bell peppers, zucchini, cherry tomatoes, and red onion into even pieces. Toss them with 2 tablespoons olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Cook the Orzo: While the vegetables roast, bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook until al dente, usually 8-10 minutes according to package instructions. Drain and rinse the orzo with cold water to stop cooking and cool it for mixing.
- Mix the Salad: In a large bowl, combine the cooked orzo, roasted vegetables, chopped fresh herbs, and any optional add-ins like olives, toasted pine nuts, or sun-dried tomatoes. Drizzle with 2 tablespoons lemon juice and additional olive oil, then toss gently until everything is well coated and evenly distributed.
- Adjust Seasonings and Serve: Taste the salad and adjust salt, pepper, and acidity as needed. Serve immediately or chill in the fridge for 30 minutes to enjoy a refreshing cold salad.
Notes
- Use fresh vegetables for brighter flavors and better roasted texture.
- Do not overcook the orzo; aim for al dente to avoid mushy pasta.
- Let the orzo cool completely before mixing to keep fresh herbs vibrant.
- Customize the dressing by adding a touch of maple syrup or agave to balance acidity.
- Spread vegetables evenly on the baking sheet to achieve perfect caramelization.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg