There are so many reasons I love this Roasted Veggie and Orzo Salad. The first, it has pasta in it. Enough said, right? Second, it has roasted veggies and I just love those. You can use any veggies you can get your hands on, or follow my lead. I used yellow squash and zucchini. Also, I love big chunks of veggies, if you prefer yours smaller, cut them that way.
Prepping veggies for roasting
Drizzle with olive oil and sprinkle with salt and pepper.
I start the squashes first because they take longer. I prep my next veggies while they are roasting. The asparagus, mushrooms and onions are next. Now, be mindful not to overcook the veggies. You want them to be soft, but not mushy. I test them by poking them with a fork.
I also had my orzo cooking the same time I was roasting veggies. Drain and rinse once it is finished.
Place orzo in bowl.
Then your roasted veggies.
Assembling the roasted veggie and orzo salad
Mix well and drizzle with a little more olive oil and some fresh squeezed lemon juice. The only seasonings I added were fresh thyme, I had some in the garden, and salt and pepper. I really feel like simplicity is better for this dish.
Any seasonal veggies will work. Because this Roasted Veggie and Orzo Salad is so versatile.
This roasted veggie and orzo salad is a perfect side dish or even a light meal.
Keyword healthy pasta salad, healthy salad ideas, orzo salad, roasted veggie and orzo salad, roasted veggie salad
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Amy- A Red Spatula
3cupscooked orzoDrained and rinsed with cool water
6cupsassorted veggies for roasting, medium to large diceI used yellow squash, zucchini, mushrooms, and asparagus
olive oilfor drizzling veggies and the salad at the end. I used about 3 tablespoons. You might use a little more or less depending on how much you want to use.
fresh lemon juiceI used the juice of one lemon. This will depend on your preference though.
thyme, fresh you can use dry here too. If you using fresh, make sure and dice fine.
salt and pepperto taste
1cupfresh tomatoes, medium diceI don't roast these, I like to add them in fresh at the end.
Preheat oven to 400 degrees for roasting the veggies. Line a baking sheet with parchment paper and set aside. This step is optional, but it makes clean up so much easier. Now, not all veggies will cook at the same time. I start my veggies that will take the longest first, then add the others to the tray 5-7 minutes after the first batch. With the veggies I used, I started my squash first. I cut them in large pieces, as you can see in the photos. Place them on the baking sheet and drizzle with salt and pepper. Next, sprinkle lightly with salt and pepper. Place in the oven and bake for about 5 minutes. While it is baking, prep your other veggies to bake. For me this was asparagus, mushrooms and onions. Drizzle them with a little olive oil and salt and pepper. Add the remaining veggies to the pan and return to the oven. Roast another 5-7 minutes. Pull from the oven. You can allow them to cool or add directly to the orzo. I added the veggies right into the orzo. The fresh tomatoes also went in here. Now, the seasoning is simple add another drizzle of olive oil. Squeeze on the fresh lemon juice. Start with the juice from one lemon, if you want, add more. Last I added in the chopped thyme, salt and pepper. All of these will be to taste. That is it! This is a dish best served right away. It will hold for up to 24 hours, but you might need to add in more olive oil and lemon juice. The pasta will absorb so much. Now, sit back and enjoy. You deserve it!