Vegan Roasted Veggie Orzo Salad Recipe
If you’re searching for a colorful, flavor-packed dish that’s equal parts delicious, nourishing, and crowd-pleasing, this Vegan Roasted Veggie Orzo Salad will quickly become your new go-to. Imagine tender bites of orzo pasta tossed with sweet, caramelized roasted vegetables, a handful of vibrant basil and spinach, and a zingy balsamic dressing that ties everything together. Whether you’re making it for a laid-back weeknight dinner, prepping lunches for the week, or dazzling guests at a potluck, this easy salad bursts with Mediterranean vibes and total feel-good energy.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need anything fancy to make this salad, just a handful of simple, fresh ingredients that shine when brought together. Each component brings its own pop of flavor, color, or irresistible texture—so don’t skip any of these essentials!
- Orzo pasta: This petite pasta is perfect for soaking up the dressing and mingling with the veggies.
- Zucchini: Adds juicy tenderness and classic Mediterranean flavor to the mix.
- Yellow squash: Brings subtle sweetness and beautiful gold color.
- Red bell pepper: For a crisp, vibrant bite and a hit of natural sweetness.
- Cherry tomatoes: Little bursts of juicy acidity that get even sweeter as they roast.
- Red onion: Roasts up mellow and sweet, lending a savory background flavor.
- Olive oil: Essential for roasting veggies and for the rich, silky dressing.
- Dried Italian seasoning: Ties all the veggies together with cozy, herbal notes.
- Salt and black pepper: Simple seasonings that sharpen every other flavor in the bowl.
- Fresh spinach: Chopped leaves wilt perfectly into the warm orzo for fresh green goodness.
- Fresh basil: Adds an aromatic, summery punch to the salad.
- Balsamic vinegar: For that irresistible tangy-sweet foundation in the dressing.
- Lemon juice: A bright pop of acidity to wake up the flavors.
- Dijon mustard: Brings a bit of bite and helps emulsify the dressing.
- Garlic: Freshly minced to bring a gentle, savory zing.
How to Make Vegan Roasted Veggie Orzo Salad
Step 1: Roast the Veggies
Begin by preheating your oven to 425°F and lining a baking sheet with parchment paper. In a large bowl, toss your diced zucchini, yellow squash, chopped bell pepper, halved cherry tomatoes, and chopped red onion with olive oil, dried Italian seasoning, salt, and black pepper. Spread everything out in a single layer on the baking sheet so that the veggies roast rather than steam. Roast for 18–20 minutes, stirring halfway through, until everything is golden and caramelized at the edges. The aroma will tell you you’re on the right track!
Step 2: Cook the Orzo
While your kitchen fills with the delicious scent of roasting veggies, bring a pot of salted water to a boil. Add the orzo and cook it according to the package instructions (usually about 8–9 minutes until al dente). Drain the orzo and give it a quick rinse under cool water to stop the cooking—this helps keep it perfectly tender and not mushy.
Step 3: Make the Dressing
Grab your biggest mixing bowl (this will be the final salad bowl, so give yourself space!) and whisk together the balsamic vinegar, more olive oil, lemon juice, Dijon mustard, minced garlic, salt, and freshly ground black pepper. A good whisking will ensure everything comes together into a silky vinaigrette that clings to every bite.
Step 4: Toss It All Together
Immediately add your warm, drained orzo to the bowl with the dressing, followed by the hot roasted vegetables. The heat will gently wilt the chopped spinach as you add it in, while fresh basil lends its signature aroma. Toss everything together thoroughly—the warm ingredients absorb the most flavor at this point, so don’t rush! Taste and adjust seasoning if needed.
Step 5: Serve and Enjoy
You can enjoy this Vegan Roasted Veggie Orzo Salad warm, chilled, or at room temperature. It’s totally flexible and tastes fantastic every single way. Pile it into your favorite serving dish and await the compliments!
How to Serve Vegan Roasted Veggie Orzo Salad
Garnishes
For a finishing touch, sprinkle extra chopped fresh basil or even a handful of toasted pine nuts for crunch. If you love a little more zippy flavor, add a drizzle of balsamic glaze or a grating of lemon zest just before serving. The salad is naturally vibrant, but garnishes can push it into “wow, that looks amazing” territory!
Side Dishes
This salad holds its own as a main dish, but it also pairs beautifully with crisp roasted potatoes, garlic-rubbed sourdough, or a light cucumber salad. For protein, try serving it alongside grilled tofu or your favorite vegan sausages. It’s endlessly versatile depending on your menu.
Creative Ways to Present
Spoon the Vegan Roasted Veggie Orzo Salad into a wide, shallow platter for family-style sharing or tuck it into single-serving bowls for meal prep. You can also stuff it into lettuce wraps for a fun picnic option or layer it into mason jars for grab-and-go lunches. A sprinkle of microgreens or pomegranate seeds makes it extra eye-catching if you’re entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Roasted Veggie Orzo Salad keeps beautifully in the refrigerator. Transfer it to a sealed container and it’ll stay fresh for up to 3 days. The flavors deepen as it sits, so you might find it even more delicious the next day!
Freezing
While some salads turn soggy when frozen, this one actually fares well if you plan ahead. Freeze the orzo and roasted veggies (without the spinach, basil, or dressing) in an airtight container up to one month. Thaw overnight in the fridge, then toss with fresh greens and dressing just before serving to revive the just-made taste.
Reheating
You can enjoy Vegan Roasted Veggie Orzo Salad straight from the fridge, but if you like it warm, gently reheat individual portions in the microwave for 30–45 seconds. Avoid overheating, which can wilt the spinach too much. If reheating an entire batch, you can warm it in a covered dish in a low oven (about 300°F) for 10 minutes, then add a splash of dressing and fresh herbs to refresh.
FAQs
Can I use a different type Salad, Main Course, Side Dish
Absolutely! While orzo is wonderful for its petite, rice-like shape that soaks up dressing, you can substitute with small pasta shapes like ditalini, pearl couscous, or even quinoa or farro for a gluten-free twist. Just be sure to cook until al dente and drain well.
Can I add more protein to the Vegan Roasted Veggie Orzo Salad?
Definitely! Chickpeas, cannellini beans, or lentils make excellent plant-based protein additions that fit right in. If you’re meal prepping, add them just before eating for best texture.
Is this salad good for making ahead for parties?
It’s a stellar make-ahead option! Roast, toss, and refrigerate up to 24 hours in advance, then give it a quick toss and fresh herb sprinkle before serving. The salad holds up very well and looks gorgeous, even after sitting.
Which vegetables can I use if I don’t have zucchini or squash?
No problem—swap in anything you like! Roasted asparagus, mushrooms, broccoli, or eggplant all work beautifully. Just dice to a similar size for even roasting and adjust the cook time as needed depending on the veggie.
How do I keep the salad from getting soggy?
Allow roasted veggies to cool a bit before mixing with the spinach and basil, and don’t overdress if serving later. If meal prepping, store dressing separately and combine just before eating. This keeps everything bright and fresh!
Final Thoughts
I can’t wait for you to dig into this bright, flavorful Vegan Roasted Veggie Orzo Salad—it’s one of those dishes that always brings smiles to the table. Whether you serve it warm, cold, at a picnic, or as a meal prep star, it never disappoints. Give it a try, and let your tastebuds take a delicious journey into plant-powered goodness!
Print
Vegan Roasted Veggie Orzo Salad Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Vegan Roasted Veggie Orzo Salad is a delightful medley of tender orzo pasta, roasted zucchini, yellow squash, bell pepper, cherry tomatoes, and red onion tossed in a flavorful balsamic dressing. It’s a versatile dish that can be served warm, at room temperature, or chilled, making it perfect for any occasion.
Ingredients
For the Roasted Vegetables:
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Orzo Salad:
- 8 ounces orzo pasta
- 2 cups fresh spinach, chopped
- 1/4 cup fresh basil, chopped
For the Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast the vegetables: Toss zucchini, yellow squash, bell pepper, tomatoes, and onion with 2 tablespoons olive oil, Italian seasoning, salt, and pepper. Roast for 18–20 minutes, stirring halfway through, until tender and caramelized.
- Cook the orzo: Cook orzo pasta according to package directions, drain, and set aside.
- Prepare the dressing: In a large bowl, whisk together balsamic vinegar, olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
- Combine ingredients: Add cooked orzo, roasted vegetables, spinach, and basil to the bowl with the dressing. Toss well to coat.
- Serve: Serve warm, at room temperature, or chilled.
Notes
- You can substitute other vegetables like asparagus, mushrooms, or broccoli.
- This salad keeps well in the fridge for up to 3 days and makes a great meal prep option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Main Course, Side Dish
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 5 g
- Sodium: 230 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
