Creamy, cozy, and packed with flavor, this roasted vegetable orzo salad is everything you want in a vegetarian dish. Tossed with chickpeas, feta, and a tangy garlic herb dressing, it’s perfect for meal prep, potlucks, or a make ahead lunch that doesn’t feel heavy. Serve it warm or chilled, either way, it’s a winner.
Why You'll Love this Roasted Vegetable Orzo:
- Quick & Simple – Ready in about 40 minutes with mostly hands-off roasting time.
- Meal Prep Friendly – Stores well for a few days and tastes great warm or chilled.
- Vegetarian & Easily Gluten-Free – Just swap in gluten-free orzo if needed.
- Nutrient Dense – Chickpeas add protein and fiber, while roasted vegetables add color and vitamins.
Jump to:
Key Ingredients:
- Orzo – Small, tender pasta that makes the perfect base for this salad.
- Roasted Vegetables – A mix of butternut squash, cauliflower, zucchini, and red onion for sweetness and depth.
- Chickpeas – Adds plant-based protein and texture.
- Feta Cheese – Crumbly, salty, and creamy. This cheese balances the sweet roasted veggies.
- Creamy Garlic & Herb Dressing – A rich, tangy blend of mayo, sour cream, olive oil, garlic, and herbs.
Dietary & Allergy-Friendly Swaps:
- Gluten-Free – Swap the orzo for a gluten-free pasta like rice-based orzo (DeLallo makes a good one!) to make this a gluten-free orzo chickpea salad.
- Dairy-Free/Vegan – Omit the feta or use a dairy-free alternative (such as VioLife Just Like Feta), and sub vegan mayo and sour cream for the dressing.
- Low Carb/Keto – Replace orzo with cauliflower rice and reduce the chickpeas.
- Low FODMAP – Use lactose-free feta and a FODMAP-friendly pasta like brown rice pasta. Skip onion and garlic or use infused oils instead.
Recipe Variations:
- Use a Different Pasta – Not feeling orzo? Try this as a roasted vegetable pasta salad using bowtie, rotini, or couscous.
- Make It Mediterranean – Add olives, sun-dried tomatoes, and a sprinkle of oregano for a Mediterranean-inspired orzo vegetable salad.
- Add Protein – Toss in grilled chicken or roasted shrimp to make it a full meal.
- Try Different Veggies – Swap in sweet potatoes, bell peppers, or broccoli depending on what’s in season.
- Spicy Version – Add red pepper flakes to the dressing or drizzle with harissa for heat.
How to Make Creamy Roasted Vegetable Orzo Chickpea Salad:
- Roast cubed butternut squash with olive oil, salt, and pepper at 425°F for 10 minutes.
- Add cauliflower, zucchini, chickpeas, and red onion; roast 20 more minutes, tossing halfway.
- Whisk mayo, sour cream, olive oil, parsley, garlic, onion powder, vinegar, salt, and pepper for the dressing.
- Toss roasted veggies, cooked orzo, feta, and dressing together.
- Serve warm or chilled.
Tips for Success:
- Let the roasted vegetables cool slightly before tossing with orzo to prevent sogginess.
- Taste and adjust seasoning after mixing to balance flavors.
- Make sure to cook and cool the orzo fully before adding to salad.
Make Ahead & Storage:
- Perfect for Meal Prep: This salad tastes great chilled or at room temperature, making it great for preparing ahead.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep Dressing Separate: For best texture, keep the dressing separate and toss just before serving if prepping ahead.
What to Serve with Roasted Vegetable Orzo:
This creamy roasted vegetable orzo chickpea salad pairs perfectly with light, fresh sides or simple proteins to round out your meal.
- Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
- Crunchy Romaine Salad with Pistachios, Olives & Garlic Herb Dressing
FAQs:
Can I use a different pasta instead of orzo?
Yes! Small pasta shapes like bowtie, couscous, or rotini work well as substitutes.
Is this recipe suitable for meal prep?
Definitely. This orzo chickpea salad holds up well refrigerated for up to 3 days.
Can I make this salad vegan?
Yes. Simply swap the mayonnaise and sour cream for vegan alternatives and omit the feta or use a plant-based cheese.
Can I serve this salad warm?
Yes, it’s delicious both warm and chilled. Totally up to your preference!
More Pasta Salad Recipes You Will Love:
- Tuscan Tortellini Pesto Pasta Salad
- Creamy Dill Pickle Pasta Salad with Bacon & Cheddar
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Shrimp and Orzo Pasta with Feta & Roasted Butternut Squash
Recipe
Creamy Roasted Vegetable Orzo Chickpea Salad
A vibrant, creamy roasted vegetable orzo chickpea salad that’s perfect warm or chilled. Loaded with tender roasted butternut squash, cauliflower, zucchini, and chickpeas tossed with a tangy garlic herb dressing and crumbled feta.
Ingredients
Salad:
- 1 –2 tablespoon extra virgin olive oil
- 2 cups butternut squash peeled & cubed
- 1½ cups cauliflower florets
- 1 zucchini halved and sliced
- ½ cup canned chickpeas drained & rinsed
- ½ cup red onion sliced
- 1 cup cooked orzo pasta cooled
- ½ cup crumbled feta cheese
Creamy Garlic & Herb Dressing:
- ¼ cup mayonnaise
- 2 tablespoon sour cream
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh parsley chopped
- 1 teaspoon minced garlic
- ⅛ teaspoon onion powder
- Splash white wine vinegar
- Salt & freshly cracked black pepper to taste
Instructions
- Preheat oven to 425°F. Toss butternut squash with olive oil, salt, and pepper on a sheet pan. Roast 10 minutes.
- Add cauliflower, zucchini, chickpeas, and sliced red onion to the pan. Roast 20 minutes more, tossing halfway through.
- In a small bowl, whisk together mayonnaise, sour cream, olive oil, parsley, garlic, onion powder, vinegar, salt, and pepper.
- In a large bowl, combine roasted vegetables, cooked orzo, and feta. Pour dressing over and toss gently to combine.
- Serve warm or chilled.
Notes
- To make it gluten-free: Use gluten-free orzo or substitute with quinoa or rice.
- For dairy-free: Swap mayonnaise and sour cream with vegan versions; omit feta or use plant-based cheese.
- Meal prep friendly: Keeps well refrigerated up to 3 days.
- Nutrition Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 11gFat: 18gSodium: 400mgFiber: 5gSugar: 5g
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