Roasted Vegetable Orzo Pasta Salad with Creamy Garlic Herb Dressing

Roasted Vegetable Orzo Pasta Salad with Creamy Garlic Herb Dressing

This Roasted Vegetable Orzo Salad is a simple recipe that can be served as a healthy side dish or vegetarian main. Roasted sweet butternut squash, crispy chickpeas, cauliflower, zucchini, and onions combined with tender orzo pasta, salty feta cheese, and a creamy garlic and herb dressing.

Why You’ll Love It:

  • Quick & Easy– with minimal effort this recipe can be on the table in a little over 30 minutes.
  • Roasted Vegetables– roasting vegetables has a caramelizing effect, bringing out a sweet flavor and a slightly crisp texture.
  • Adaptable– this recipe is naturally vegetarian and can be easily adapted to be gluten-free, dairy-free, or vegan.
roasted vegetable salad ingredients

Ingredient Notes:

  • Fresh Vegetables– butternut squash, cauliflower, zucchini, red onion, and chickpeas.
  • Orzo Pasta– a soft, oval shaped short cut pasta.
  • Feta Cheese- a salty, briny cheese made of sheep & goats milk.
  • Garlic & Herb Dressing– this homemade dressing is creamy & savory with a hint of spice from the garlic.

Substitutions & Variations:

  • Vegetable Additions & Substitutions– Brussels sprouts, sweet potato, carrot, summer squash, broccoli, or red bell pepper.
  • More Pasta Options– Ditalini, Bow-tie, Radiatori, Penne, Rigatoni, Orecchiette, Pastina.
  • More Cheese Options– crumbled goat cheese, shaved Parmesan, or Burrata.
roasted vegetables for pasta salad

How to Make Roasted Vegetable Pasta Salad:

  • Pre-heat oven to 425F. Add cubed butternut squash to a sheet pan, drizzle with olive oil, salt, & pepper. Bake for 10 minutes.
  • Toss butternut squash and add cauliflower, zucchini, chickpeas, and sliced onions to sheet pan. Continue baking for 20 minutes, tossing halfway.
  • Add all dressing ingredients to a small mixing bowl and whisk until well combined. Season with salt & pepper to taste.
  • In a large mixing bowl, combine roasted vegetables, cooked orzo pasta, crumbled feta cheese, and desired amount of dressing- mix well. Serve warm or chilled.
roasted vegetables feta cheese and orzo pasta
roasted vegetable pasta salad with creamy garlic dressing

Tips & Recipe Notes:

  • Vegetable Roasting Times (at 425F):
    • Butternut Squash- 25-30 mins
    • Chickpeas- 20-30 mins
    • Cauliflower-15-25 mins
    • Zucchini- 15-20 mins
    • Onion- 15-20 mins
  • This recipe makes extra dressing. Store remainder in an airtight container in the refrigerator for up to 4 days.
  • Store leftover orzo salad in the refrigerator for up to 3 days.
  • If meal prepping or making ahead, store salad and dressing separately.
roasted vegetable orzo pasta salad with creamy garlic herb dressing

More Easy Pasta Recipes You Will Love:

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roasted vegetable and orzo pasta salad

Roasted Vegetable Orzo Salad with Creamy Garlic Herb Dressing

This Roasted Vegetable Orzo Salad is a simple recipe that can be served as a healthy side dish or vegetarian main. Roasted sweet butternut squash, crispy chickpeas, cauliflower, zucchini, and onions combined with tender orzo pasta, salty feta cheese, and a creamy garlic and herb dressing.
Total Time 35 minutes
Course Pasta, Salad
Servings 4
Calories 367 kcal

Ingredients
  

  • 1-2 tbsp extra virgin olive oil
  • 2 cups butternut squash peeled & cubed
  • 1 1/2 cups cauliflower florets
  • 1 zucchini halve & sliced
  • 1/2 cup canned chickpeas drained and rinsed
  • 1/2 cup red onion sliced
  • 1 cup cooked orzo pasta
  • 1/2 cup crumbled feta cheese

Creamy Garlic & Herb Dressing:

  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chopped fresh parsley
  • 1 tsp minced garlic
  • 1/8 tsp onion powder
  • splash white wine vinegar
  • kosher salt & pepper to taste

Instructions
 

  • Pre-heat oven to 425F. Add cubed butternut squash to a sheet pan, drizzle with olive oil, salt, & pepper. Bake for 10 minutes.
  • Toss butternut squash and add cauliflower, zucchini, chickpeas, and sliced onions to sheet pan. Continue baking for 20 minutes, tossing halfway.
  • Add all dressing ingredients to a small mixing bowl and whisk until well combined. Season with salt & pepper to taste.
  • In a large mixing bowl, combine roasted vegetables, cooked orzo pasta, crumbled feta cheese, and desired amount of dressing- mix well. Serve warm or chilled.

Notes

  • Vegetable Roasting Times (at 425F):
    • Butternut Squash- 25-30 mins
    • Chickpeas- 20-30 mins
    • Cauliflower-15-25 mins
    • Zucchini- 15-20 mins
    • Onion- 15-20 mins
  • This recipe makes extra dressing. Store remainder in an airtight container in the refrigerator for up to 4 days.
  • Store leftover orzo salad in the refrigerator for up to 3 days.
  • If meal prepping or making ahead, store salad and dressing separately.
  • Nutritional Information is an estimate only and will vary based upon specific ingredients and amounts used.

Nutrition

Calories: 367kcalCarbohydrates: 39.5gProtein: 9.5gFat: 21gSaturated Fat: 5.6gCholesterol: 25mgFiber: 3.8gSugar: 6.6g
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