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

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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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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Kale, Bean & Parmesan Salad with Toasted Croutons

Who would have thought that a salad made with Kale could be so delicious? This Kale, Bean & Parmesan Salad is one of our family’s newest favorites! The combination of healthy greens, a little bread, some beans for protein and a tangy dressing, come together to make the best salad ever!

It’s quite filling, easy to make and great for a light dinner or lunch. This is a good way to get those greens in, especially kale. Kale is Rich in vitamins K, A and C, along with other vital nutrients. The health benefits of kale include detoxification, heart support, cancer prevention and a number of others. Read here for a more thorough report on the benefits of kale.

*****Make sure when you buy kale, that it is ORGANIC! There are some produce items that you don’t need to buy organic, but Kale is one that you do!!!!! According to the Environmental Working Group (EWG) kale is one of the most heavily pesticide-sprayed crops. Something you may want to avoid, don’t you think? I love knowing what produce you need to buy organic and what you don’t. (Coming up in another post). This website, is a great resource for checking in with what is toxic and what isn’t.

Let’s get to the salad!

Ingredients:

Dressing

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • Juice of one lemon
  • 1 small shallot, minced
  • Juice of one orange
  • 1/2 teaspoon salt

Ingredients:

Salad

  • 5–6 cups fresh kale, (ORGANIC) very finely chopped
  • 6–8 slices French bread or baguette
  • 4 tablespoons butter, melted or olive oil

1/2 cup grated Parmesan cheese

  • 1 can kidney beans, rinsed and drained
  • Salt and pepper to taste

Instructions:

Dressing

  1. Place all the dressing ingredients in a glass jar. Apply the lid and shake to mix well.

Toasted Croutons

  1. Preheat the oven to 300 degrees.

2. Place the bread on a cookie sheet pan and bake for 7-10 minutes. Flip the pieces over and continue to bake for another 5 minutes until the bread is crusty and dry.

3. Remove from oven and allow the bread to cool.

4. Break the bread into pieces and place in a food processor. If you don’t have a food processor, just cut the bread in very small pieces.

5. Pulse until crumbs form.

6. Pour the butter over the bread and toss with a little salt and pepper to taste.

7. Spread the bread crumbs back on the cookie sheet and bake for another 5-10 minutes until golden brown and crispy.

Putting it all together:

Toss the kale, breadcrumbs, beans, Parmesan, and dressing together. Serve immediately. Oh so yummy!

Enjoy!

Kale, Bean & Parmesan Salad with Toasted Croutons

This Kale, Bean & Parmesan Salad is one of our family’s newest favorites! The combination of healthy greens, a little bread, some beans for protein and a tangy dressing, come together to make the best salad ever!

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

Dressing

    • 1/3 cup olive oil
    • 1/4 cup red wine vinegar
    • Juice of one lemon
    • 1 small shallot, minced
    • Juice of one orange
    • 1/2 teaspoon salt

Salad

    • 5–6 cups fresh kale, (ORGANIC) very finely chopped
    • 6–8 slices French bread or baguette
    • 4 tablespoons butter, melted or olive oil
    • 1/2 cup grated Parmesan cheese
    • 1 can kidney beans, rinsed and drained
    • Salt and pepper to taste
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

Dressing

1

Place all the dressing ingredients in a glass jar. Apply the lid and shake to mix well.

Toasted Croutons

2

Preheat the oven to 300 degrees.

3

Place the bread on a cookie sheet pan and bake for 7-10 minutes. Flip the pieces over and continue to bake for another 5 minutes until the bread is crusty and dry.

4

Remove from oven and allow the bread to cool.

5

Break the bread into pieces and place in a food processor. If you don’t have a food processor, just cut the bread in very small pieces.

6

Pulse until crumbs form

7

Pour the butter over the bread and toss with a little salt and pepper to taste.

8

Spread the bread crumbs back on the cookie sheet and bake for another 5-10 minutes until golden brown and crispy.

[MEDIAVINE EXAMPLE AD SPACE 3]

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