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Home » Recipes » Lunch » Salad + Dressing » Orzo Pasta Salad with Roasted Vegetables

May 15, 2023

Orzo Pasta Salad with Roasted Vegetables

5 from 1 vote
By Dani Spies
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Healthy and delicious Orzo Pasta Salad with Roasted Vegetables is a mix of orzo pasta, loads of veggies (think roasted bell pepper, eggplant, onion, mixed with fresh tomatoes), and smoked mozzarella cheese. Everything is tossed in a simple balsamic vinaigrette to create an easy side dish or vegetarian meal that’s beautiful, nutritious, and perfect for parties, potlucks, and cookouts!⁣

Pasta salad made with orzo and roasted vegetables.

Pasta salad is a must-make any time of the year! This Orzo Pasta Salad is one of our new favorites because it’s healthy, easy to make, and packed with vegetables. I’ll often make this orzo salad when I’m doing my meal prep so we can enjoy it as a light lunch throughout the week (my Tuna Pasta Salad is another great make-ahead lunch as well!).

As a matter of fact, I find that while pasta salads are great for parties, potlucks, and barbeques (hello, healthy macaroni salad!) a lot of pasta salad recipes work well as a make-ahead lunch (or dinner) since they are SO doable, last for days when stored in the fridge, and everyone loves them.

Why you should make this recipe

  • So tasty: This salad recipe is filled with fresh flavors and wonderful textures, from tender roasted vegetables and orzo to smoky mozzarella cheese and freshly chopped basil. Every time I make this recipe someone asks me for the recipe.
  • It’s healthy: Because this dish is packed with vegetables, it’s also loaded with nutrients. You can also bump up the protein and pair it with some grilled chicken or salmon. To make this vegan, simply omit the mozzarella. 
  • Easy to make: I just love healthy, doable recipes and this salad is just that! Simply roast the veggies, cook the pasta, make the dressing, and mix it all together. Easy, peasy lemon squeezy!
Uncooked vegetables, orzo and herbs divided into small portions.

Ingredients needed

This pasta salad recipe uses simple ingredients filled with nutrition. It’s also a recipe that’s very flexible, so feel free to swap in your favorite veggies and herbs. Here’s everything you’ll need:

  • Vegetables: Eggplant, colorful bell peppers, and red onion are roasted before mixing in the salad, and the fresh scallions and juicy cherry tomatoes are added at the end to finish the dish.
  • Orzo pasta: The base of the salad is a short pasta called orzo that can be found in the pasta aisle of the grocery store. I try to look for whole wheat orzo when possible, but it can be hard to find.
  • For the dressing: To dress this orzo salad, we’re whisking together lemon juice, balsamic vinegar, and 2 tbsp of extra virgin olive oil simply seasoned with salt and pepper.
  • Cheese: Cubes of smoked mozzarella adds a unique, smoky flavor, but feel free to use any variety of cheese that you love or have on hand
  • Herbs: To really elevate this salad and give it some fresh flavor, I always finish with freshly chopped basil. Other herbs like parsley or cilantro would work as well!

How to make this recipe

This orzo pasta salad with roasted vegetables is really easy to toss together! The most time-consuming part is cutting up the veggies. Save time by multi-tasking and making the pasta and dressing while the veggies are roasting. Here’s how to put everything together…

  1. Roast the veggies: Toss eggplant, peppers, and onion in a large bowl with 2 tbsp of olive oil and salt and pepper. Spread out on two rimmed baking sheets and pop into a 425-degree oven for 30-40 minutes stirring once halfway through.
Tossing veggies in olive oil.
Place all the chopped veggies in a large bowl and season with salt, pepper and olive oil.
Spreading veggies out on a sheet pan.
Spread the seasoned vegetables out a rimmed baking sheet and roast until tender.
Roasted vegetables on a sheet pan.
Allow the roasted vegetables to cool to room tempertaure.
  1. Cook the pasta: While the veggies are roasting, cook the orzo according to the package directions.
  2. Make the dressing: In the meantime combine lemon juice, balsamic vinegar, and 2 tbsp of olive oil in a small bowl. Whisk everything together and season with salt and pepper.
Boiling water to cook pasta.
Bring your water to a boil, add the orzo and cook until tender.
Draining orzo pasta in a colander.
Drain the cooked orzo in a colander.
Stirring together dressing in a small bowl.
Make a simple balsamic vinaigrette by combining lemon juice, balsamic vinegar and extra virgin olive oil.
  1. Mix the veggies, pasta, and dressing: Once the veggies and orzo have cooked toss them together in a large bowl and pour the vinegar mixture over the top. Combine well.
  2. Serve: Finish the salad with scallions, mozzarella, tomatoes, and basil. Adjust seasonings and serve at room temperature. Enjoy!
Adding tomatoes, cheese and herbs to a bowl with orzo.
Add the cooked orzo to a large bowl and top with veggies, cheese and fresh basil.
Stirring together orzo with roasted veggies.
Pour the balsamic viniagrette over the top and toss untl well combined.
Orzo pasta salad with roasted veggies in a white bowl.
Serve your orzo pasta saald and enjoy!

Expert tips

  • Cooking the pasta: To keep the orzo pasta from becoming mushy, be sure not to overcook it. Cook to al dente and once cooked, drain and rinse it to stop it from cooking further.
  • Make ahead: To save time prepping dinner, you can have the veggies roasted ahead of time and store them in an airtight container in the fridge. You could also have the dressing made and the orzo cooked, so all that’s left to do is assemble.  
  • Gluten-free: If you need a gluten-free option, there are some brands that make gluten-free orzo pasta. However, that may be difficult to find. You can use a substitute with any gluten-free short-cut pasta.

Frequently asked questions

Is orzo pasta or rice?

Orzo is an Italian type of pasta that is often made from semolina flour, a type of flour that comes from durum wheat. It can be used in most dishes where you would use rice or small pasta.

What is special about Orzo?

Orzo is inexpensive, easy to make, and can be served in a variety of recipes, warm or cold. It makes a great base for salads and is also good in soups and casseroles. The texture is wonderful, tender, and smooth.

Does orzo need to be rinsed?

For this recipe, the orzo does not need to be rinsed. The light coating of starch will actually help the dressing cling to the pasta for extra flavor. Sometimes rinsing is recommended, if the orzo will be baked or added to a soup.

Variations

We love this salad as-is, but you can easily change up the recipe with other ingredients to customize the flavors to your tastes or use up the ingredients you have available. Here are some options:

  • Protein: Either add in cooked chicken, shrimp, or fish. Or simply serve the salad on the side with your favorite protein. Tofu would be a good vegetarian option.
  • Beans: To keep the recipe vegetarian, but still add a boost of protein, try stirring in chickpeas or kidney beans.
  • Veggies: Try adding more vegetables, such as marinated artichoke hearts, zucchini, asparagus or corn.
  • Cheese: Feta cheese or goat cheese would be great if you can’t find smoked mozzarella.
  • Herbs: Swap out the basil for fresh parsley, dill, or another favorite herb.
Orzo pasta mixed with roasted veggies, cherry tomatoes and herbs.

Storage recommendations

Leftovers will keep in the refrigerator for up to about 3 days. Cover the bowl of salad tightly with foil or plastic wrap, or you can transfer the salad to an airtight container. Before serving again, give it a good stir, taste, and season again as needed.

Pasta salad made with orzo and roasted vegetables.
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5 from 1 vote

Orzo Pasta Salad

Bright and flavorful Orzo Pasta Salad with Roasted Vegetables is a mix of orzo pasta, loads of veggies, and smoked mozzarella; all tossed in a simple balsamic vinaigrette. This is an easy side or vegetarian main that’s nutritious, colorful and is always a hit. It's perfect for parties, potlucks and cookouts!⁣ 
Course: salad, side dish
Cuisine: American
Diet: Vegetarian
Author: Dani Spies
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Servings: 8 servings (3/4 cup each)
Calories: 189kcal

Ingredients

  • 1 medium eggplant cut into a 1-inch dice
  • 1 large yellow pepper chopped
  • 1 large orange pepper chopped
  • 1 red onion chopped
  • 1/4 extra virgin olive oil divided
  • Salt and pepper
  • ½ lb orzo pasta whole wheat if you can find it
  • 2 tbsp lemon juice
  • 2 tbsp balsamic vinegar
  • 5 scallions chopped
  • 4 oz smoked mozzarella cut into small cubes
  • 1 cup cherry tomatoes quartered
  • 1/3 cup thinly sliced basil leaves

Instructions

  • Toss eggplant, peppers, and onion in a large bowl with 2 tbsp of olive oil and salt and pepper. Spread out on two rimmed baking sheets and pop into a 425 degree oven for 30-40 minutes stirring once half way through.
    Roasted vegetables on a sheet pan.
  • While the veggies are roasting, cook the orzo according to the package directions.
    Draining orzo pasta in a colander.
  • In the meantime combine lemon juice, balsamic vinegar, and 2 tbsp of olive oil in a small bowl. Whisk everything together and season with salt and pepper.
    Stirring together dressing in a small bowl.
  • Once the veggies and orzo have cooked toss them together in a large bowl and pour vinegar mixture over the top. Combine well.
    Stirring together orzo with roasted veggies.
  • Finish the salad with scallions, mozzarella, tomatoes, and basil. Adjust seasonings and serve at room temperature. Enjoy!
    Orzo pasta salad mixed with roasted vegetables, cherry tomatoes, herbs and cheese.

Notes

Leftovers will keep in the refrigerator for up to about 3 days. Cover the bowl of salad tightly with foil or plastic wrap, or you can transfer the salad to an airtight container. Before serving again, give it a good stir, taste and season again as needed.

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 31g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 98mg | Potassium: 387mg | Fiber: 4g | Sugar: 6g | Vitamin A: 964IU | Vitamin C: 78mg | Calcium: 99mg | Iron: 1mg

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Recipes, Salad + Dressing, Vegetarian

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

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