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4.7 from 153 votes

Summer Roasted Vegetable Orzo Salad with Fresh Basil

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 Servings
Course: Salad
Cuisine: American

Ingredients

Lemon Vinaigrette:
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sugar or honey
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • Pinch of black pepper
Vegetables:
  • 2 cups broccoli florets in bite-size pieces
  • 2 medium zucchini diced in bite-size pieces
  • 1 red pepper seeded, stemmed and diced
  • 1 tablespoon olive oil
  • salt and pepper to taste
Salad:
  • 8 ounces orzo pasta
  • 1 to 2 to 2 cups cherry tomatoes halved
  • ¼ to ½ to ½ cup torn or chopped fresh basil
  • ¼ cup feta cheese crumbled
  • ¼ to ½ to ½ cup toasted pine nuts or sunflower seeds

Instructions

    Cup of Yum
  1. For the vinaigrette, whisk together the vinegar, lemon juice, sugar or honey, olive oil, salt and pepper until emulsified and well-combined. Set aside (this can be made several days in advance and refrigerated - just whisk together again before using).
  2. Preheat the oven to 425 degrees.
  3. Toss the vegetables with the olive oil and a couple pinches of salt and pepper. Roast in the oven for 10 minutes; give them a good stir and cook for 10-15 minutes more until tender.
  4. While the vegetables cook, bring a pot of lightly salted water to a boil and cook the orzo until al dente. Immediately after cooking and draining, add the orzo to a serving bowl, drizzle on half of the vinaigrette dressing and toss to combine.
  5. Scrape the roasted vegetables into the bowl with the orzo and give it a good stir. Add the cherry tomatoes and fresh basil and toss to combine. Add the rest of the vinaigrette and stir until everything is evenly coated. Sprinkle the feta cheese and pine nuts on top. Serve immediately at room temperature.

Notes

  • Want a no oven option? try grilling the vegetables (the broccoli might be tricky, but you could cut the zucchini into spears for the grill and grill the red pepper whole) and then dicing up for the salad.
  • Adaptable: it probably goes without mention, but the vegetable options are endlessly adaptable so go crazy!
  • Salad Temperature: this salad is best served at room temperature just after it's assembled but I'm not going to lie, the leftovers eaten straight from the fridge (that was all me, my mother-in-law had some warmed up just slightly) are pretty darn good, too.
  • Pine Nuts: I love pine nuts like crazy but I fully recognize that these days, you might have to sell your firstborn child to afford them. I keep a bag stashed in the freezer for occasional salads like this but feel free to try subbing in sunflower seeds, chopped pistachios, or leave them out.

Nutrition Information

Serving 1 Serving Calories 248kcal (12%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 2g (10%) Cholesterol 4mg (1%) Sodium 142mg (6%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 248kcal 12%
Carbohydrates 27g 9%
Protein 7g 14%
Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 142mg 6%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.