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Vegan Roasted Veggie Orzo Salad

Vegan Roasted Veggie Orzo Salad
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The Vegan Roasted Veggie Orzo Salad is a fresh, nutritious, and flavorful dish blending tender roasted vegetables with chewy orzo pasta, all tossed in a zesty lemon-garlic dressing. Perfect for meal prep, summer gatherings, or a light, satisfying vegan meal, this salad offers vibrant colors, wholesome ingredients, and customizable options to suit your taste and dietary needs.

Ingredients

Scale

Orzo Pasta

  • 1 cup orzo pasta

Mixed Vegetables

  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, chopped

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste

Fresh Herbs

  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped

Optional Additions

  • Nuts or seeds (toasted pine nuts, pumpkin seeds, or hemp seeds), as desired for crunch

Instructions

  1. Prepare the Vegetables: Preheat the oven to 425°F (220°C). Chop the chosen vegetables into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in the oven for 20-25 minutes until the vegetables are tender and caramelized.
  2. Cook the Orzo: While the vegetables roast, bring a pot of salted water to a boil. Cook the orzo pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking.
  3. Make the Dressing: In a small bowl, whisk together fresh lemon juice, minced garlic, olive oil, salt, and pepper. Taste and adjust seasoning until perfectly balanced.
  4. Combine and Toss: In a large bowl, mix the roasted vegetables and drained orzo together. Pour the dressing over the top, tossing gently to coat all ingredients evenly.
  5. Add Fresh Herbs: Fold in the chopped fresh basil and parsley just before serving for a burst of aroma and freshness.

Notes

  • Roast vegetables evenly by cutting into similar sizes for consistent cooking.
  • Don’t overcook the orzo; keep it al dente for the best texture.
  • Toss the salad with dressing just before serving to keep vegetables vibrant and prevent sogginess.
  • Use fresh herbs like basil and parsley for the best flavor and aroma.
  • Adjust lemon juice, salt, and pepper to taste before serving.
  • Optional: Add toasted nuts or seeds for extra crunch and texture.

Nutrition

Keywords: vegan, roasted vegetables, orzo salad, plant-based, healthy, gluten-free, easy recipe, meal prep, summer salad

Find it online: https://lillysplate.com/vegan-roasted-veggie-orzo-salad/