Name: Vegan Roasted Veggie Orzo Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 cups orzo pasta, uncooked; 1 red bell pepper, diced; 1 zucchini, sliced; 1 red onion, chopped; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; 1/2 tsp dried oregano; Salt and black pepper, to taste; 1 lemon, juiced; 1/4 cup fresh parsley, chopped

The One Vegan Orzo Salad I Always Come Back To

So, guess what? The first time I made this Vegan Roasted Veggie Orzo Salad, I was half listening to an old jazz record and definitely not paying enough attention to the oven. (If you’ve ever ended up with slightly charred veggies, solidarity, my friend.) Oddly enough, the crispy bits were everyone’s favourite – including my notoriously picky aunt. Now it’s a minor legend in my family, usually whipped up around spring when the veggies are singing and the weather’s good enough to open a window but still a bit nippy.

Oh, and if you’re not someone who measures garlic to the milligram, you’ll like how forgiving this recipe is. Grab a big bowl and let’s give your salad game a serious upgrade.

Why This Orzo Salad Gets So Many Requests

I make this when I’ve got a fridge full of veggies but absolutely no plan (or patience). My family goes crazy for this because it’s hearty and fresh – plus you can sneak in the last sad carrot that’s been lurking in the crisper. Also, I’ve burned the orzo exactly once – those tiny pasta shapes get stuck to the pot if you take your eye off them – but it was still edible. Honestly, if you’re looking for a salad with big roasted flavours but don’t want to babysit the stovetop, this is your new pal.

Here’s What You’ll Need – And Honest Substitutes

1 1/2 cups orzo pasta (sometimes I use whole wheat, but regular works fine—my grandma swears Barilla is best, but honestly, any will do)
1 red bell pepper, roughly chopped (green is fine if you don’t mind a sharper taste)
1 small zucchini, cut into half-moon slices (eggplant works too, though it goes mushier—just saying)
1 cup cherry tomatoes, halved (I’ve used sun-dried in winter; that was actually pretty good)
1 red onion, sliced in wedges
2 cloves garlic, smashed (or more, because why not?)
3 tablespoons olive oil (if I’m feeling fancy, a splash of walnut oil)
Zest and juice of 1 lemon (I’ve forgotten the zest before; the world didn’t end)
1 handful fresh parsley, chopped (basil is a lovely swap when I have too much)
Salt & pepper, to taste (honestly, start light and adjust later)
Optional: 1/2 cup Kalamata olives, chopped (sometimes my kids pick these out… no accounting for taste)

So, Here’s How I Actually Make It

Preheat your oven to 425°F (about 220°C). Don’t worry if it’s not exactly right—I’ve started this with the oven still coming up to heat. Nobody noticed.
Chop up your veggies and toss them on a baking sheet with olive oil, a sprinkle of salt, and plenty of pepper. Get in there with your hands; it’s all part of the process. Spread them out, but don’t fuss. Roasted veggies want a bit of breathing room, but if they’re crowded, they just get steamier. (I kind of love the occasional soft bits, actually.)
Roast for about 20-25 minutes, giving them a good shake halfway through. This is where I usually sneak a tomato—no shame.
While the veggies are doing their thing, cook the orzo according to the package. Big pot, salted water, bring to a boil, and drop in the orzo. Give it a stir so nothing sticks (or at least not too much). Once it’s al dente, drain and set aside. A drizzle of olive oil helps stop the stickage.
Mix it all together: In a massive bowl, combine the orzo and roasted veg. Pour over the lemon juice, zest, the rest of your oil if you have it, and scatter in the parsley (and olives, if using). Toss it up. Give a quick taste—add salt or pepper if you feel like it.
This is the critical part: eat it warm or let it cool down. Honestly, I can never decide which way I prefer. Sometimes I make a mess and spill some, so don’t be discouraged if it isn’t picture-perfect.

Things I’ve Figured Out By Accident

If you leave the veggies in a little too long and they get a bit char-y (is that a word?), they taste even better. That’s my story and I’m sticking to it.
Whole wheat orzo gives it a bit more chew—I used to think I’d hate it, but it’s nice with all the lemon.
Don’t panic if you forget to zest the lemon until the end—I’ve literally just grated it over the salad before serving and no one noticed a thing.

If You Like Playing Around (I Do)

So, once, just for the craic, I threw in roasted broccoli instead of zucchini. That was a win. One time I swapped orzo for couscous—less great, honestly. I tried adding capers too, hoping for a briny kick; instead it was a little much (probably put in too many, now that I think about it). You can mix in roasted sweet potato or even peas if you’re feeling wild. And if feta-style vegan cheese is lurking in your fridge, crumble some on at the end. You really can’t break it… unless you forget to cook the orzo. (Please don’t.)

Equipment – But Use What You’ve Got

I usually grab a baking tray (sometimes it’s two, if I get carried away with veggies), a pot for the pasta, and a nice big serving bowl. No big, fancy salad mixing tongs? Hands work perfectly well, just wash them first. And if you don’t have a zester, a regular grater or even a knife will get you there—it’s not as pretty, but who’s judging?

Storage Stuff (Although It Never Lasts Long Here)

Store leftovers in a sealed container in the fridge. They’ll keep for about 2–3 days, or maybe a day longer if you forget they’re there. Honestly, in my family, it’s rare for this salad to survive until the next morning—the midnight snackers descend and it’s bye-bye orzo.

How I Like to Serve It

This is at its best as a main for lunch (picnic blanket recommended if it’s sunny), but honestly, it makes a cracking side with vegan sausages or Mediterranean-style tofu. My sister always sneaks it into a wrap—bit weird, but hey, she’s ahead of the curve. Sometimes I add a handful of rocket (arugula) just before serving, if I remember to buy it.

Pro Tips Learned The Hard Way

I once tried rushing the veggie roasting. Came out kind of soggy and sad. Take the time, pour yourself a cup of tea, and let the oven do its thing.
If you drain the orzo and forget to toss it in oil, it forms a big sticky ball. Not the end of the world, just break it up with your fingers, but it’s messier.
Battery died in my kitchen scales one day, so I just used my hands. Not very exact, but sometimes, close enough is the real secret.

FAQs – Real Questions, Real Answers

Can I use other veggies?: Sure! I’ve tried everything from pumpkin to asparagus (which was kind of posh, but worked). Just roast whatever you like or need to use up.
Is it better warm or cold?: Honestly? I think it tastes better the next day, after the flavours have had a chance to get cozy. But warm is lovely too. Your call.
How can I make it gluten-free?: Grab gluten-free orzo or even rice. Just cook it a touch less so it keeps a bit of bite. (I’ve tried quinoa once; it was just okay, not great.)
Can I prep it ahead?: Absolutely! Make everything the night before and keep the dressing separate if you want the salad to stay perky. Or just make the whole thing and hope there’s any left by morning. Up to you!

Right, I’ve just realized I forgot to mention—sometimes my cat tries to steal roasted zucchini when I’m not looking, so watch your plate if you’ve got curious pets around. And if you have any wild substitutions, let me know; always keen to hear about someone else’s kitchen chaos.

Vegan Roasted Veggie Orzo Salad