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.
Why You'll Love this Roasted Vegetable Orzo:
- Quick & Easy: Ready in about 40 minutes with mostly hands-off roasting time.
- Naturally Vegetarian & Easily Made Gluten-Free
- Nutrient Dense: A blend of chickpeas and roasted veggies add protein, fiber, and vitamins.
Jump to:
Key Ingredients:
- Orzo: Small rice-like pasta makes a perfect base for this salad. If you don't have orzo you can use short-cut pasta or long grain rice.
- Roasted Vegetables: A mix of butternut squash, cauliflower, zucchini, and red onion.
- Chickpeas: Adds plant-based protein and texture.
- Feta Cheese: Crumbly, salty, and creamy.
- Creamy Garlic & Herb Dressing: A tangy blend of mayo, sour cream, olive oil, garlic, and herbs.
Dietary Swaps:
- Gluten-Free: Swap the orzo for a gluten-free pasta like rice-based orzo (DeLallo makes a good one!)
- Dairy-Free/Vegan: Omit the feta or use a dairy-free alternative (such as VioLife Just Like Feta). Sub vegan mayo and sour cream for the dressing, or use a different dairy-free dressing (I love Garlic Expressions).
- 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 or reduce onion and garlic.
Recipe Variations:
- Not feeling orzo? Try using bowtie, rotini, or couscous.
- Make It Mediterranean: Add olives, sun-dried tomatoes, and a sprinkle of oregano.
- Add Protein: Toss in grilled chicken or shrimp.
- Try Different Veggies: Swap in sweet potatoes, bell peppers, or broccoli depending on what's in season.
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.
Storage:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- If prepping ahead, keep the dressing separate and toss just before serving.
What to Serve with Roasted Vegetable Orzo:
This veggie orzo 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 kind of pasta for this recipe?
Yes, use your favorite pasta shape. Short-cut pasta such as bow-tie and rotini work well. You can even use rice.
Does this recipe work for meal prep?
It does! This orzo salad holds up well in the fridge for up to 3 days. Add some grilled chicken to make it a more complete meal.
Can I serve this salad warm?
Yes, it's great both warm or chilled. Serve based on 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
Roasted Vegetable Orzo Chickpea Salad
Loaded with tender roasted butternut squash, cauliflower, zucchini, and chickpeas tossed with a tangy garlic herb dressing and crumbled feta.
Ingredients
Salad:
- 1-2 tablespoons 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 pasta or rice.
- 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
Tried this recipe?Let me know how it was!
Tried This Roasted Vegetable Orzo recipe? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this ultra-flavorful orzo salad. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
It's simple but a really nice blend of flavors and textures.