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Handheld smartphone photo of a shallow white bowl with Roasted Vegetable Orzo Salad featuring ivory pasta and charred green zucchini.

Roasted Vegetable Orzo Salad with Blistered Tomatoes and Charred Zucchini

This Roasted Vegetable Orzo Salad features ivory-colored pasta tossed with charred zucchini, blistered red and yellow cherry tomatoes, and caramelized red onions in a glossy lemon-olive oil vinaigrette for a vibrant Mediterranean-inspired meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner, Lunch, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and Pasta
  • 1 lb Orzo Pasta 450g, cooked al dente
  • 2 medium Zucchini approx. 400g, cut into large chunks
  • 1 cup Red Cherry Tomatoes 150g
  • 1 cup Yellow Cherry Tomatoes 150g
  • 1 large Red Onion 200g, cut into wedges
  • 1/2 cup Fresh Parsley 15g, finely chopped
  • 2 tbsp Avocado Oil 30ml, for roasting
Vinaigrette
  • 1/3 cup Extra Virgin Olive Oil 80ml
  • 3 tbsp Fresh Lemon Juice 45ml
  • 1 tsp Kosher Salt 5g
  • 1/2 tsp Black Pepper 2g, freshly cracked

Equipment

  • 1 Rimmed Baking Sheet Heavy-duty for even roasting
  • 1 Large pot For boiling the orzo
  • 1 Mason Jar For emulsifying the dressing

Method
 

Roast the Vegetables
  1. Preheat oven to 425°F (220°C). Toss zucchini chunks, onion wedges, and cherry tomatoes with avocado oil and salt.
  2. Spread on a baking sheet in a single layer. Roast for 20 minutes until tomatoes blister and zucchini edges are charred.
Cook Pasta and Dress
  1. Cook orzo in salted boiling water for 8-9 minutes. Drain but do not rinse.
  2. Shake olive oil, lemon juice, salt, and pepper in a jar until cloudy and thick.
  3. Toss warm orzo with roasted vegetables and dressing. Garnish with chopped parsley.

Notes

Use a high oven temp for the best char.
Shake the dressing in a jar for a better emulsion.