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
Scale
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
