Summer Orzo Salad
User Reviews
5
Summer Orzo Salad
Description
The Summer Orzo Salad features dry orzo cooked al dente, which helps maintain a firm texture when mixed with the roasted vegetables. Baby tomatoes, zucchini, diced white onion, and corn are coated in olive oil and Italian seasoning before roasting at 350°F, enhancing their natural sweetness and softening them without losing shape. The orzo is rinsed under cold water to prevent sticking, then combined with the hot roasted vegetables to gently melt the goat cheese crumbles and wilt fresh spinach for added greenery and nutrition.
The blend of soft pasta and tender roasted vegetables with creamy goat cheese provides varied yet balanced flavors and textures. The olive oil ties the ingredients together, offering richness without overwhelming the fresh vegetable notes. This salad can be served warm for a comforting side or chilled for a refreshing dish suitable for summer gatherings or packed lunches.
For best results, cook the orzo slightly less than package instructions to keep it al dente and avoid mushiness. The dish can be stored in the refrigerator for a few days, though adding dressing before serving helps counteract the orzo absorbing the olive oil and goat cheese over time. This flexibility in serving temperature and storage makes it convenient for meal prep.
Ingredients
- 2 cups orzo dry
- 15 oz Baby tomatoes
- 1 medium zucchini
- 1 medium white onion
- 1 cup corn fresh or frozen
- 2 tbsp olive oil divided
- 1 tbsp Italian seasoning
- 4 oz goat cheese
- 2 cups spinach
Instructions
- First, heat a medium sized pot of water and bring to a boil.
- Add orzo to boiling water and cook 1-2 minutes less than recommended box instructions. We want it al dente.
- Preheat the oven to 350°. Wash and dice sweet onion, summer zucchini, and halve tomatoes.
- Add one tablespoon of olive oil to a pyrex baking dish. Add onions, zucchini, tomatoes, and corn to the dish. Mix vegetables so they’re evenly coated in oil. Sprinkle Italian seasoning and toss again. Roast in the oven for 25-30 minutes.
- Once the orzo is finished cooking, strain and rinse with cold water. Rinsing will help the pasta from sticking together.
- Remove the vegetables from the oven and add the cooked orzo to the baking dish.
- Then add goat cheese crumbles, another tablespoon of olive oil and fresh spinach to the dish. Toss everything together (the goat cheese will melt due to the hot vegetables) and serve warm or cold.
Notes
- Cook orzo al dente by finishing 1–2 minutes before package directions to maintain ideal texture.
- Store the salad in the refrigerator for up to 3 days for best freshness.
- Add dressing just before serving if refrigerating, to prevent orzo from soaking up the goat cheese and olive oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 425kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 232mg | 10% |
| Potassium | 239mg | 5% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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