Lemon Orzo with Roasted Vegetables is not your typical pasta salad. It’s packed with texture and flavor yet is very light and refreshing. It works well as a side dish or as a standalone meal. I think it’s best served warm but room temp or chilled is also fine, it’s all about your preference.
The vegetables are delicious when roasted because they are slightly caramelized. I like to use bell pepper, asparagus, cherry tomatoes, and red onion but you can substitute any veggies you like – eggplant, zucchini, squash, mushrooms, etc. You can really make this your own by using the veggies you crave.
You can also top this salad with pine nuts for a little crunch or some crumbled feta cheese. If you choose to skip the cheese, this is a great vegan based dish.
Start by preheating the oven to 425 degrees and lining a baking sheet (or 2) with parchment paper. I use 2 baking sheets depending on how many chopped veggies I have because I don’t want the veggies to overlap too much while baking.
Chop the bell pepper, asparagus, cherry tomatoes, and onion. You can leave the cherry tomatoes whole if you want – they roast well either way!
Add the veggies to a bowl with garlic, olive oil, salt, and pepper, and toss to combine.
Then spread the veggies evenly on the baking sheet(s). Bake for about 25-30 minute, stirring about ½ way through.
While the veggies are roasting cook the orzo according to package directions.
Drain the orzo and add to a large mixing bowl. Then add the roasted veggies to the bowl. Toss to combine.
Combine the dressing ingredients in a small bowl and pour over the top. Toss to combine. Serve with chopped parsley and basil.
I hope you like this pasta salad as much as I do!
The recipe can be found here.