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Top-down view of glossy Roasted Vegetable Orzo Salad with seared zucchini and fresh parsley.

Roasted Vegetable Orzo Salad with Lemon Vinaigrette

This Roasted Vegetable Orzo Salad features al dente pasta, blistered cherry tomatoes, charred red onions, and seared zucchini tossed in a glossy lemon vinaigrette. A perfect, vibrant meal-prep dish for healthy eating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner, Lunch, Side Dish
Cuisine: Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 16 oz Orzo Pasta 450g, cooked al dente
  • 2 cups Cherry Tomatoes 300g, mixture of red and yellow
  • 2 medium Zucchini 400g, sliced into half-moons
  • 1 large Red Onion 200g, cut into wedges
  • 1/2 cup Fresh Parsley 15g, finely chopped
  • 1/2 cup Extra Virgin Olive Oil 120ml, divided
  • 1/4 cup Lemon Juice 60ml, fresh squeezed
  • 3 cloves Garlic minced

Equipment

  • 1 Large Rimmed Baking Sheet For roasting vegetables
  • 1 Large pot For boiling orzo

Method
 

Roasting
  1. Toss tomatoes, zucchini, and onion with 2 tbsp oil and salt on a baking sheet.
  2. Roast at 425°F (220°C) for 20 minutes until tomatoes blister and onions char.
Assembly
  1. Cook orzo in salted water until al dente, then drain.
  2. Mix remaining oil, lemon juice, and garlic into a glossy glaze.
  3. Toss pasta with vegetables, dressing, and fresh parsley.

Notes

Use high heat for vegetables to ensure they sear rather than steam.
Rinse orzo briefly with cold water to keep grains separate.