Name: Roasted Vegetable Orzo Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 pound orzo; 3 bell peppers, small dice (red, yellow, orange); 2 shallots, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup frozen peas, defrosted; 1/2 cup toasted pine nuts; 1/4 cup chopped fresh mint; 1/2 cup fresh squeezed lemon juice; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/3 cup red wine vinegar

Roasted Vegetable Orzo Salad is a fresh and vibrant side dish that’s perfect for any summer meal. Packed with roasted bell peppers, shallots, garlic, and a tangy lemon dressing, this salad is a delightful blend of flavors and textures. The addition of orzo, peas, toasted pine nuts, and fresh mint gives it a refreshing and satisfying feel, making it ideal for barbecues, picnics, or casual dinners. Plus, it’s quick and easy to prepare, bringing a burst of color and taste to your table!

Roasted Vegetable Orzo Salad

Why You’ll Love This Recipe

This Roasted Vegetable Orzo Salad is a crowd-pleaser that combines roasted vegetables with bright, tangy flavors from the lemon and red wine vinegar dressing. The orzo provides a great base, making it filling without being too heavy. The toasted pine nuts and fresh mint add a touch of crunch and fragrance, while the peas bring a pop of color and sweetness. It’s incredibly versatile—serve it warm, at room temperature, or chilled, and it pairs wonderfully with any grilled meat, seafood, or vegetarian dishes. With only 35 minutes from start to finish, this recipe is a fantastic option for a quick, healthy, and flavorful side dish.

Ingredients

1 pound orzo
3 bell peppers, small dice (red, yellow, orange)
2 shallots, diced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas, defrosted
1/2 cup toasted pine nuts
1/4 cup chopped fresh mint

For the dressing:

1/2 cup fresh squeezed lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/3 cup red wine vinegar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 425°F.
Cook the orzo according to the package instructions, about 7-8 minutes. Drain and set aside in a large bowl.
On a large sheet pan, toss the diced bell peppers, shallots, and minced garlic with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread the vegetables into a single layer and roast in the oven for about 20 minutes, or until they are softened and slightly charred.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the fresh squeezed lemon juice, olive oil, salt, and red wine vinegar. Set aside.
Once the vegetables are cooked, add them to the bowl of cooked orzo. Stir to combine.
Pour the dressing over the warm orzo and toss until the orzo is lightly coated.
Gently stir in the defrosted peas, toasted pine nuts, and chopped mint.
Serve warm, at room temperature, or chilled.

Servings and Timing

Servings: 8
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Add protein: To make this salad more filling, consider adding grilled chicken, shrimp, or feta cheese.
Swap vegetables: Feel free to swap out the bell peppers for other roasted vegetables like zucchini, eggplant, or cherry tomatoes.
Vegan option: This recipe is already vegan, but you can add a sprinkle of nutritional yeast for a cheesy flavor without any dairy.
Herb variations: Fresh basil, parsley, or oregano can be used in place of mint for a different flavor profile.

Storage/Reheating

Storage: Store the salad in an airtight container in the fridge for up to 3 days. The flavors may even deepen as it sits.
Freezing: Freezing this salad is not recommended, as the texture of the vegetables and orzo may change upon thawing.
Reheating: Reheat the salad in a microwave for a few seconds or serve it chilled. It’s just as delicious either way.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, you can substitute orzo with other small pasta like farfalle, penne, or fusilli, but orzo’s small size and texture make it ideal for this dish.

Can I make this salad ahead of time?

Absolutely! This salad can be made up to a day ahead. Just store it in the fridge and give it a good toss before serving.

Can I use frozen vegetables instead of fresh?

While fresh bell peppers and shallots are recommended for roasting, you can use frozen peas. Frozen vegetables won’t have the same texture as roasted ones, but they will work in a pinch.

What can I substitute for pine nuts?

If you don’t have pine nuts, try using toasted almonds, walnuts, or sunflower seeds for a crunchy topping.

How do I make the dressing sweeter?

If you prefer a sweeter dressing, you can add a teaspoon of honey or maple syrup to balance the tartness of the lemon and vinegar.

Is this recipe gluten-free?

Yes, orzo is made from wheat, so it is not gluten-free. However, you can substitute gluten-free orzo or other gluten-free pasta to make this dish suitable for a gluten-free diet.

Can I add other vegetables to this salad?

Yes, feel free to add roasted carrots, eggplant, or zucchini to the mix. The roasted vegetables add great flavor and texture to the dish.

How do I make this salad spicier?

To add some spice, you can toss in some red pepper flakes or a chopped fresh chili pepper when roasting the vegetables.

Can I use dried herbs instead of fresh mint?

Yes, you can use dried mint or any dried herbs you like, but fresh mint gives the dish a bright, refreshing taste.

Can I eat this salad warm?

Yes, this salad can be served warm, at room temperature, or chilled, depending on your preference.

Conclusion

This Roasted Vegetable Orzo Salad is the perfect addition to your summer meals. With its vibrant roasted vegetables, tangy lemon dressing, and fresh mint, it’s a dish that’s both refreshing and satisfying. Whether served warm, at room temperature, or chilled, it pairs beautifully with a variety of main dishes. Plus, it’s versatile enough to suit all tastes and can easily be made ahead of time for convenience. Enjoy it as a side dish or as a light main course—it’s sure to become a favorite in your recipe rotation!