Orzo Salad (with Roasted Vegetables)

Orzo pasta salad in a bowl with a spoon.

Orzo Salad (with Roasted Vegetables)

For a Mediterranean twist on pasta salad, try my easy make-ahead Orzo Pasta Salad recipe. Every ingredient is infused with color, flavor, and texture.

Course Salad

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings (1 cup each)

Calories 359kcal

Author Meggan Hill

Ingredients

3 bell peppers stemmed, seeded, and diced (preferably 1 each red, orange, and yellow, see note 1)
1 bunch asparagus spears ends trimmed and chopped into 1-inch pieces (about 1 pound)
1 pint grape tomatoes halved
4 tablespoons olive oil divided
1/2 cup pine nuts
1 pound orzo pasta uncooked (see note 2)
2 cloves garlic minced
3 cups chicken broth (see note 3)
2 tablespoons lemon zest
1/2 cup lemon juice
2 tablespoons fresh basil leaves chiffonade
8 ounces feta cheese crumbled (see note 4)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Preheat oven to 425 degrees. In a large bowl, combine bell peppers, asparagus, and tomatoes. Drizzle with 2 tablespoons olive oil and toss to coat. Transfer to a rimmed baking sheet and roast until softened, about 25 minutes. Return to the large bowl.
Meanwhile, add pine nuts to a small dry skillet. Toast over medium-low heat until golden brown and fragrant, about 15 to 20 minutes, stirring frequently to prevent scorching. Transfer to the bowl with the vegetables.
Heat remaining 1 tablespoon olive oil in a large (3.5 quart or larger) saucepan over medium-high heat until simmering. Add orzo and cook until golden brown, about 3 minutes, stirring frequently.
Stir in garlic until fragrant, about 30 seconds. Add broth and bring to boil. Reduce heat and simmer uncovered until all liquid has been absorbed, about 12 to 15 minutes.
Stir in lemon zest and juice and transfer to the bowl with the vegetables. Cool to room temperature.
Add basil, feta cheese, pine nuts, salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and toss to combine. Serve at room temperature.

Notes

Bell peppers: I love the color and flavor variation that results with a mix of red, orange, and yellow. If you prefer, stick with three peppers of one color.
Orzo: This small cut of pasta looks a bit like supersized grains of rice. It's perfect for this recipe because we cook it pilaf-style, which basically means toasting it lightly in oil.
Chicken broth: I recommend keeping a jar of “Better than Bouillon” chicken base in the fridge. This paste is similar to bullion cubes and you dissolve it in boiling water just the same. If you have a jar of homemade chicken broth in the freezer, that's even better. Swap in vegetable stock to make this pasta salad a vegetarian recipe.
Feta cheese: Or substitute goat cheese.
Yield: This recipe makes about 10 cups of salad, enough for 10 servings, 1 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition