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5 from 1 vote

Roasted Veggies and Orzo Salad

This roasted veggie and orzo salad is a perfect side dish or even a light meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: healthy pasta salad, healthy salad ideas, orzo salad, roasted veggie and orzo salad, roasted veggie salad
Servings: 6 servings
Author: Amy- A Red Spatula

Ingredients

  • 3 cups cooked orzo Drained and rinsed with cool water
  • 6 cups assorted veggies for roasting, medium to large dice I used yellow squash, zucchini, mushrooms, and asparagus
  • olive oil for drizzling veggies and the salad at the end. I used about 2 tablespoons for roasting, then another ⅓ cup for salad at the end. You might use a little more or less depending on how much you want to use.
  • fresh lemon juice I used the juice of one lemon, about ¼ cup. This will depend on your preference though.
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons thyme, fresh you can use dry here too. If you using fresh, make sure and dice fine.
  • salt and pepper to taste
  • 1 cup fresh tomatoes, medium dice I don't roast these, I like to add them in fresh at the end.

Instructions

  • 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 in your olive oil, I used about ⅓ cup, then the juice of one lemon, mine was about ¼ cup, your fresh herbs and season to taste with salt and pepper.
    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!