Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Total Time1 hour
  • Yield6 1x

Ingredients

Scale

For the Salad Base & Roasted Vegetables:

  • 6 oz approx. 170g orzo pasta (whole wheat recommended, if available)
  • 1 small eggplant (approx. ¾ lb or 340g, trimmed and cut into 1-inch cubes)
  • 1 medium yellow bell pepper (cored, seeded, and chopped)
  • 1 medium orange bell pepper (cored, seeded, and chopped)
  • 1 small red onion (peeled and chopped)
  • 1 medium clove garlic (minced)
  • 1 ½ tablespoons extra virgin olive oil (for roasting)

For the Balsamic Vinaigrette:

Flavorful Additions & Fresh Components:

  • 3 oz smoked mozzarella cheese (cut into small ¼ to ½-inch cubes)
  • ¾ cup cherry or grape tomatoes (quartered)
  • ¼ cup Kalamata olives (pitted and halved)
  • 3-4 medium scallions (green onions, thinly sliced)
  • ¼ cup fresh basil leaves (thinly sliced (chiffonade))

Seasonings:

  • Fine sea salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Yields: 6 servings Serving Size: Approximately ¾ cup

Approximate Nutritional Information (per ¾ cup serving)

  • 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

Disclaimer: Nutritional information is estimated based on the ingredients and quantities listed, using standard nutritional databases. Actual values may vary depending on specific product choices, brands, and measurement precision. Salt and pepper used for seasoning vegetables during roasting are not quantitatively included in this calculation.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Calories: 263

Find it online: https://dietareas.com/2025/05/28/my-absolute-favorite-way-to-eat-my-veggies-hint-it-involves-pasta/