Roasted Veggie Orzo Salad Recipe | Simply Delicious

roasted veggie orzo salad

Oh, baby, this warm roasted veggie orzo salad is packed with nutrition and flavor and is super easy to make. The creamy dressing combined with roasted vegetables, and the small pasta pellets is an amazing combination your palate is going to love.

This recipe can be modified to make it vegan and gluten-free if desired.

Makes a great leftover meal the next day and the salad is good cold or reheated.

Feel free to add whatever vegetables you want to roast. I give some other options below.

The dressing for this roasted veggie orzo salad is also really good on other things. You’ll see when you make it and taste it how versatile and yummy this would be on other things, and it is so simple to make!

roasted veggie orzo

What is orzo?

Orzo is a thin, oval, rice-shaped pasta that is often used in soups in Italian cuisine, but you can use it in pasta dishes, soups, grain bowls, and other places where a small pasta can come in handy. Here are some tips on how to cook it.

Roasted Veggie Orzo Salad Ingredients

  • 3 cups COOKED orzo (quinoa, rice, or gluten-free orzo)
  • 2 diced red pepper
  • 4 diced large carrots
  • 1 small head of cauliflower (chopped)
  • 2 zucchini (cubed)
  • 1 red onion (diced)
  • 1 15 oz can chickpeas rinsed and drained
  • 1/2 cup feta (optional vegan feta)
  • parsley: garnish

Other veggie options: asparagus, mushrooms, cherry tomatoes, and broccoli.c

Dressing Ingredients

  • 1/2 cup hummus (EASY TO MAKE RECIPE HERE).
  • 2 TB lemon
  • 1 TB extra virgin olive oil
  • 2 TB water
  • 1 tsp garlic powder
  • salt (to taste)
  • pepper (to taste)

This roasted veggie orzo salad dressing can be used and is so yummy for all kinds of other salads and dressings, and it is so simple to make!

warm roasted veggie orzo salad youmakeitsimple.com

Instructions Roasted Veggie Orzo Salad

  1. Preheat the oven to 425° F.
  2. Cook orzo following directions on the package. Drain and set aside.warm roasted veggie orzo salad chopper
  3. Chop the vegetables and place them in a big bowl. ( I LOVE THIS FOOD CHOPPER). It comes in so handy when making soups, salads, and snacks. I use it all the time).
  4. Drizzle a little olive oil over the veggies, add salt and pepper and mix well to coat veggies.
  5. Place the coated vegetables on a large cookie sheet (You may need two pans if your cookie sheets are small). THE VEGGIES DO SHRINK DOWN QUITE A BIT.

  6. Roast the veggies for 30 minutes.

  7. Warm chickpeas up in the microwave for a minute with a little olive oil, salt, and pepper.

  8. Add all ingredients into a large serving bowl.

  9. Mix dressing together and pour on top. Garnish with parsley!

roasted veggie orzo salad

This roasted veggie orzo salad is a really good salad for parties, family gatherings, and luncheons. 

Roasted Veggie Orzo Salad Recipe | Simply Delicious

roasted veggie orzo salad

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This warm roasted veggie orzo salad is packed with nutrition and flavor and is super easy to make. The creamy dressing combined with roasted vegetables, and the small pasta pellets is an amazing combination your palate is going to love.

This recipe can be modified to make it vegan and gluten-free if desired.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield8
  • Serving Size1 cup

INGREDIENTS

SALAD

    • 3 cups cooked orzo (quinoa, rice, or gluten-free orzo)
    • 2 diced red pepper
    • 4 diced large carrots
    • 1 small head of cauliflower (chopped)
    • 2 zucchini (cubed)
    • 1 red onion (diced)
    • 1 15 oz can chickpeas rinsed and drained
    • 1/2 cup feta (optional vegan feta)
    • parsley: garnish

SALAD DRESSING

    • 1/2 cup hummus
    • 2 TB lemon
    • 1 TB extra virgin olive oil
    • 2 TB water
    • 1 tsp garlic powder
    • salt (to taste)
    • pepper (to taste)

INSTUCTIONS

1

Preheat oven to 425° F.

 
2

Cook orzo following directions on the package. Drain and set aside.

3

Chop vegetables and place them in a big bowl. Drizzle a little olive oil over the veggies, add salt and pepper and mix well to coat the veggies.

4

Place the coated vegetables on a large cookie sheet (You may need two pans if your cookie sheets are small). THE VEGGIES DO SHRINK DOWN QUITE A BIT.

5

Roast the veggies for 30 minutes.

6

Make the dressing while veggies are roasting.

7

Warm chickpeas up in the microwave for a minute with a little olive oil, salt, and pepper.

8

Add all ingredients into a large serving bowl and mix well.

9

Enjoy!

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2 Comments

  1. I love this recipe! Thank you so much for it, Jan. I made it with quinoa (which I cooked in my rice maker). I served it as cold left-overs for a couple of days after, and it was great cold. Also, I forgot to pick up hummus, so I made the dressing without it, and it was still very good!

    • Awesome! Good to know that the dressing is still good without the hummus.


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Jan Howell

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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