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Close up shot of Roasted Vegetable Orzo Salad showing the texture of charred zucchini and ivory-colored orzo pasta pearls.

Roasted Vegetable Orzo Salad with Lemon Vinaigrette and Charred Zucchini

This Roasted Vegetable Orzo Salad features tender orzo, charred zucchini, and blistered cherry tomatoes tossed in a zesty lemon vinaigrette. A vibrant, healthy Mediterranean-style dish perfect for meal prep or summer gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetable Orzo Salad Ingredients
  • 1 lb Orzo Pasta 450g, cooked until tender
  • 2 medium Zucchini approx 400g, cut into thick chunks
  • 2 cups Cherry Tomatoes 300g, left whole for blistering
  • 1 large Red Onion cut into thick wedges
  • 2 tbsp Olive Oil 30ml, for roasting
  • 1/2 cup Extra Virgin Olive Oil 120ml
  • 1/4 cup Fresh Lemon Juice 60ml
  • 1 clove Garlic minced
  • 1 bunch Fresh Flat-Leaf Parsley finely chopped
  • 1 tsp Dried Herb Flakes Oregano or Italian seasoning

Equipment

  • 1 Large Sheet Pan For roasting vegetables
  • 1 Large pot To cook the orzo
  • 1 Small Mason Jar For emulsifying the vinaigrette

Method
 

Roast the Vegetables
  1. Preheat oven to 425°F (220°C). Toss zucchini chunks, whole cherry tomatoes, and red onion wedges with 2 tbsp olive oil and salt on a large sheet pan.
  2. Roast for 20-25 minutes until the zucchini has charred green skins, tomatoes are blistered and slightly burst, and onions are translucent with caramelized edges.
Prepare Pasta and Dressing
  1. Boil 1 lb (450g) orzo in salted water for 8-9 minutes until tender. Drain and rinse with cool water.
  2. Whisk together 1/2 cup olive oil, 1/4 cup lemon juice, and minced garlic until the vinaigrette is translucent and glistening.
Assemble
  1. Combine orzo and roasted vegetables in a large bowl. Pour dressing over and toss. Garnish heavily with fresh parsley and dried herb flakes.

Notes

Ensure the vegetables are in a single layer to get a proper char.
Rinse the orzo to prevent sticking if not serving immediately.