Can I use other vegetables in this salad?

Absolutely! Feel free to experiment with different vegetables like zucchini, bell peppers (all colors!), or even broccoli. Just make sure they're cut into roughly the same size for even roasting.

How do I ensure this salad is truly gluten-free?

To keep it gluten-free, ensure your orzo is certified gluten-free. Many brands offer this now. If gluten isn't a concern, regular orzo works perfectly fine!

How long can I store leftovers, and how should I store them?

The roasted vegetables will keep in the fridge for up to 3 days. The orzo pasta can also be stored separately for about the same amount of time. Combine them just before serving for the best taste and texture.

Can I make the dressing ahead of time?

The dressing is best when freshly made, but it can be stored in an airtight container in the refrigerator for up to 2 days. Whisk it well before using.

Is this salad best served cold, warm, or at room temperature?

Yes! This salad is fantastic served cold or at room temperature, making it ideal for picnics, potlucks, or meal prepping.

Last summer, my friend Maria told me about her trip to Italy. She took a cooking class in Tuscany and has been obsessed with orzo pasta ever since! She was trying to eat healthier. That's where this vibrant and wholesome Roasted Vegetable Orzo Pasta Salad comes in. It's packed with colorful roasted vegetables, tossed with gluten-free orzo pasta, and drizzled with a zesty lemon-herb dressing. It’s a guaranteed crowd-pleaser whether you need a quick weeknight dinner, a potluck contribution, or a light and flavorful lunch.

The beauty of this salad lies in its simplicity and adaptability. Feel free to swap out vegetables based on what's in season or what you have on hand. Add a protein like grilled chicken or chickpeas to make it a complete meal. And if you're not gluten-free, regular orzo works just as well. Ready to embark on this culinary journey? Let’s dive into the details and create a salad that will impress your taste buds and nourish your body. What are we waiting for, let's get cooking!

Roasted Vegetable Orzo Pasta Salad (Gluten Free)

Name: Roasted Vegetable Orzo Pasta Salad (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Gluten-Free
Ingredients: 1 cup Gluten-Free Orzo Pasta; 1 cup, chopped Carrots; 1/2 cup, chopped Red Onion; 1 cup, cubed Butternut Squash; 3 tablespoons Olive Oil; to taste Salt; to taste Black Pepper; 1 teaspoon Dried Thyme; pinch (optional) Red Pepper Flakes; 2 tablespoons Lemon Juice; 1 teaspoon Dijon Mustard; 1 clove Minced Garlic; 1 teaspoon Honey (or Maple Syrup); 1/4 cup, crumbled (optional) Feta Cheese; 2 tablespoons, chopped Fresh Parsley; 1 tablespoon, chopped Fresh Dill

This Roasted Vegetable Orzo Pasta Salad is a vibrant and flavorful gluten-free dish featuring roasted vegetables, orzo pasta, and a zesty lemon-herb dressing – a perfect healthy and delicious meal!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

First, preheat your oven to 400°F (200°C). This ensures the vegetables roast evenly and develop that delicious caramelized flavor.
Next, wash and chop all the vegetables. Cut the carrots, red onion, and butternut squash into roughly 1-inch cubes. The goal is for them to cook at a similar rate.
In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, pepper, dried thyme, and a pinch of red pepper flakes (if you like a little kick). Make sure the vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
Roast the vegetables for 25-30 minutes, flipping them halfway through, until they are tender and slightly browned. Keep a close eye on them towards the end to prevent burning. I like mine a little caramelized!
While the vegetables are roasting, cook the gluten-free orzo pasta according to the package directions. Usually, this involves boiling it in salted water for about 8-10 minutes, until al dente. Nobody likes mushy pasta!
Once the orzo is cooked, drain it well and rinse with cold water to stop the cooking process. This also helps to prevent the pasta from sticking together.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, honey (or maple syrup for a vegan option), salt, and pepper for the dressing. Taste and adjust the seasonings as needed. I like mine tangy, so I add a little extra lemon!
In a large bowl, combine the roasted vegetables, cooked orzo pasta, crumbled feta cheese (if using), and chopped fresh parsley and dill. If you don't have fresh herbs, dried ones will do in a pinch – just use about half the amount.
Pour the dressing over the salad and gently toss to combine. Make sure everything is evenly coated with the dressing.
Taste the salad and add more salt, pepper, or lemon juice, if needed. Remember, the flavors will meld together as it sits, so don't be afraid to be a little generous with the seasonings.
Let the salad sit for at least 15-20 minutes before serving to allow the flavors to develop. This is also a good time to chill it in the fridge if you prefer it cold.
Garnish with extra fresh herbs and a sprinkle of feta cheese before serving. Enjoy this vibrant and flavorful Roasted Vegetable Orzo Pasta Salad!