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Pasta salad made with orzo and roasted vegetables.
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5 from 3 votes

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!⁣ 
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: salad, side dish
Cuisine: American
Diet: Vegetarian
Servings: 8 servings (3/4 cup each)
Calories: 189kcal
Author: Dani Spies

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