I used to think pasta salads were strictly a summer affair, you know? Mostly mayo-based and, if I’m being totally honest, sometimes a little on the boring side. Then, a visit to this tiny, sun-drenched café on a trip a while back completely changed my perspective! They served this incredible warm orzo dish, tossed with deeply roasted vegetables and the most amazing, simple dressing. I was hooked.
I rushed home, determined to recreate that magic, and after a few happy experiments in my own kitchen, this “Go-To Roasted Orzo Pasta Salad” was born. My twist? A hint of smoky mozzarella that just melts ever so slightly into the warm pasta, plus some briny Kalamata olives for that perfect Mediterranean pop. The way these veggies caramelize in the oven, becoming sweet and tender? Oh, it’s just chef’s kiss! This isn’t just a salad; it’s a full-on flavor explosion that’s become an absolute staple in our house, and I have a feeling it’ll be one in yours too. It’s perfect for a cozy weeknight, a stunning side for a get-together, or even your new favorite meal prep lunch!
Why You’ll Fall in Love with This Orzo Salad
Seriously, what’s not to love? But if you need a few more reasons to get into the kitchen, here’s why this recipe just works:
- Seriously Bold Flavors: We’re talking sweet caramelized roasted veggies, the rich smokiness of mozzarella, a tangy kick from the balsamic vinaigrette, and those lovely briny Kalamata olives. Every bite is a little adventure!
- Surprisingly Simple: While it tastes like something from a fancy restaurant, it’s actually quite easy to whip up. Most of the cook time is hands-off while those gorgeous veggies are roasting away.
- Incredibly Versatile: This salad is a true chameleon. Serve it warm, serve it at room temperature (my favorite!), pack it for lunch, or make a big batch for your next potluck. It’s always a hit!
What You’ll Need: The Ingredient Lineup
Here’s your shopping list. Nothing too wild, I promise!
For the Salad Base & Roasted Vegetables:
- Orzo pasta: 6 oz (approx. 170g) – Whole wheat is fantastic if you can find it, for a little extra nuttiness and fiber!
- Small eggplant: 1 (approx. ¾ lb or 340g), trimmed and cut into 1-inch cubes
- Medium yellow bell pepper: 1, cored, seeded, and chopped
- Medium orange bell pepper: 1, cored, seeded, and chopped – The more color, the better!
- Small red onion: 1, peeled and chopped
- Medium clove garlic: 1, minced – Don’t skimp on fresh garlic!
- Extra virgin olive oil: 1 ½ tablespoons (for roasting) – The good stuff makes a difference here.
For the Balsamic Vinaigrette:
- Extra virgin olive oil: 1 ½ tablespoons
- Balsamic vinegar: 1 ½ tablespoons
- Fresh lemon juice: 1 ½ tablespoons – Freshly squeezed is always best!
Flavorful Additions & Fresh Components:
- Smoked mozzarella cheese: 3 oz, cut into small ¼ to ½-inch cubes – This is a game-changer!
- Cherry or grape tomatoes: ¾ cup, quartered
- Kalamata olives: ¼ cup, pitted and halved – For that essential Mediterranean vibe.
- Scallions (green onions): 3-4 medium, thinly sliced
- Fresh basil leaves: ¼ cup, thinly sliced (chiffonade) – Adds such a burst of freshness at the end.
Seasonings:
- Fine sea salt: To taste
- Freshly ground black pepper: To taste
Let’s Get Cooking: Step-by-Step to Salad Perfection
Alright, let’s bring this beauty to life!
- Roast those Veggies: First things first, preheat your oven to a toasty 420°F (215°C). Grab a large rimmed baking sheet (or even two medium ones if your veggies look a bit crowded – you want them to roast, not steam!). Toss your cubed eggplant, chopped bell peppers, red onion, and that lovely minced garlic right onto the sheet. Drizzle with the 1 ½ tablespoons of olive oil meant for roasting, then give them a good sprinkle of salt and pepper. Toss everything well so it’s all nicely coated. Spread ’em out in a single layer and pop them into the oven. Let them roast for about 35-45 minutes. Give them a stir about halfway through. You’re looking for tender veggies with those irresistible caramelized edges.
- Cook the Orzo: While your vegetables are getting all roasty-toasty, it’s time for the orzo. Bring a medium pot of salted water to a rolling boil. Add your orzo and cook it according to the package directions until it’s al dente – you want it tender but with a little bite. Drain it really well in a colander and just set it aside for now.
- Whip Up the Vinaigrette: This is super simple. In a small bowl or even a little jar, whisk together the 1 ½ tablespoons of olive oil (the one for the dressing!), balsamic vinegar, and that fresh lemon juice. Add a little pinch of salt and pepper. Whisk it all up until it’s nicely combined. Taste it – need a tiny bit more salt? Go for it!
- Bring It All Together: Okay, your veggies should be beautifully roasted by now! Let them cool just a smidge – warm is good, but super hot might melt your cheese too quickly. Transfer those gorgeous veggies to a large mixing bowl. Add your cooked and drained orzo right in there with them. Now, pour that lovely balsamic vinaigrette all over the top. Gently toss everything together. You want every piece of pasta and every veggie to get a little bit of that dressing love.
- The Grand Finale – Mix-ins!: Time for the best part! Add your cubed smoked mozzarella, those juicy quartered cherry tomatoes, the halved Kalamata olives, your thinly sliced scallions, and that beautiful fresh basil. Give it another gentle stir to get everything happily acquainted.
- Serve it Up: Have a little taste. Does it need any more salt or pepper? Adjust it to make your taste buds sing. This salad truly shines when served at room temperature. The flavors just meld together perfectly.
A Few Expert Tips for Success
- Veggie Swaps: Don’t have an eggplant? Zucchini works beautifully too! Feel free to add other roast-friendly veggies like mushrooms or asparagus.
- Cheese Choices: While smoked mozzarella is my top pick for its unique flavor, a good quality fresh mozzarella (the kind in water, patted dry) or even some crumbled feta could work in a pinch, though it will change the flavor profile.
- Make it Vegan: Easy! Just omit the mozzarella or use your favorite plant-based mozzarella alternative. The roasted veggies and vinaigrette are already packed with flavor.
- Don’t Overcook the Orzo: Mushy orzo is no fun. Cook it just until al dente, as it will continue to absorb a little dressing. Rinsing it briefly under cool water after draining can help stop the cooking process if you’re worried.
- Storage Smarts: Leftover salad can be stored in an airtight container in the refrigerator for up to 2-3 days. Before serving leftovers, it’s recommended to let the salad sit at room temperature for about 15-20 minutes to allow the flavors to meld and the olive oil to liquefy if it has solidified. Stir well before serving, and refresh seasonings if needed.
Perfect Pairings & Serving Suggestions
This Roasted Orzo Pasta Salad is honestly a star all on its own, but if you want to make it part of a bigger spread:
- It’s fantastic alongside grilled chicken, fish, or even some hearty sausages.
- A hunk of crusty bread to soak up any extra vinaigrette is never a bad idea.
- For drinks, a crisp Sauvignon Blanc, a light rosé, or even some sparkling lemonade would be delightful.
- Occasions? Think picnics, potlucks, easy weeknight dinners when you want something satisfying but not too heavy, or as a sophisticated side for a BBQ.
The Go-To Roasted Orzo Pasta Salad (Mediterranean Twist)
This is set to become your new favorite orzo pasta salad! Packed with perfectly roasted vegetables, smoky mozzarella, and a bright Mediterranean flair from Kalamata olives and a zesty balsamic vinaigrette, it’s incredibly flavorful and satisfying. Ideal for meal prep, as a vibrant main dish, or a star side at any potluck.
Ingredients
Method
- Roast the Vegetables: Preheat your oven to 420°F (215°C). On a large rimmed baking sheet (or two medium ones to avoid overcrowding and ensure proper roasting), combine the cubed eggplant, chopped yellow and orange bell peppers, chopped red onion, and minced garlic. Drizzle with the 1 ½ tablespoons of olive oil allocated for roasting, then season generously with salt and pepper. Toss well to ensure all vegetables are evenly coated. Spread them in a single layer. Roast for 35-45 minutes, stirring the vegetables midway through the cooking time, until they are tender and have achieved a nice caramelization at the edges.
- Cook the Orzo: While the vegetables are roasting, bring a medium pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package directions until al dente (tender but still firm to the bite). Drain the cooked orzo thoroughly in a colander and set aside.
- Prepare the Vinaigrette: In a small bowl or jar, whisk together the 1 ½ tablespoons of extra virgin olive oil for the dressing, the balsamic vinegar, and the fresh lemon juice. Season this vinaigrette with a pinch of salt and freshly ground black pepper to your preference. Whisk until well combined.
- Combine Ingredients: Once the roasted vegetables are ready and have cooled slightly (they can be warm but should not be piping hot, to prevent melting the cheese prematurely), transfer them to a large mixing bowl. Add the cooked and drained orzo pasta to the bowl with the roasted vegetables. Pour the prepared balsamic vinaigrette over the orzo and vegetables. Gently toss everything together to ensure the pasta and vegetables are thoroughly and evenly coated with the dressing.
- Incorporate Final Additions: Add the cubed smoked mozzarella, quartered cherry tomatoes, halved Kalamata olives, thinly sliced scallions, and fresh basil chiffonade to the bowl. Stir gently once more to combine all ingredients well, distributing them evenly throughout the salad.
Notes
- Serve: Taste the salad and adjust seasonings (salt and pepper) if necessary. For the best flavor experience, serve this roasted orzo pasta salad at room temperature.
- Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 2-3 days. Before serving leftovers, it’s recommended to let the salad sit at room temperature for about 15-20 minutes to allow the flavors to meld and the olive oil to liquefy if it has solidified. Stir well before serving, and refresh seasonings if needed.
- Calories: 263 kcal
- Protein: 9.2 g
- Fat: 11.4 g
- Saturated Fat: 2.5 g
- Carbohydrates: 32.3 g
- Fiber: 5.1 g
- Sugar: 7.4 g
You’ve GOT to Try This One!
Seriously, friends, this Go-To Roasted Orzo Pasta Salad is such a winner. It’s bursting with flavor, it’s beautiful to look at, and it just makes you feel good eating it. I really hope you give it a try!
If you do make it, I’d absolutely love to see! Tag me in your photos on social media or drop a comment below and let me know how it turned out for you. Happy cooking!
