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roasted veggie orzo salad

Roasted Vegetable Orzo Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
  • Author: Laney Schwartz
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Category: Side dish


The perfect summer side dish? Roasted Vegetable Orzo Salad! It’s quick, easy, tasty, and goes with any and all summer deliciousness.


  • 1 pound orzo
  • 3 bell peppers, small dice (red, yellow, orange)
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen peas, defrosted
  • 1/2 cup toasted pine nuts
  • 1/4 cup chopped fresh mint


  • 1/2 cup fresh squeezed lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/3 cup red wine vinegar


  1. Preheat oven to 425 degrees. Cook orzo according to package, about 7-8 minutes. On a large sheet pan toss the bell peppers, shallots, and garlic with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread into a single layer and roast for about 20 minutes until veggies are softened.
  2. Meanwhile, make the dressing. Whisk together the lemon juice, olive oil, salt and red wine vinegar. Set aside.
  3. Once orzo is cooked, drain and add to a large bowl. When veggies are cooked, add them to the orzo and stir to combine. 
  4. Pour dressing over the warm orzo and toss until orzo is lightly coated. Gently stir in peas, pine nuts, and mint. Serve warm, room temp, or chilled!