This roasted vegetable orzo salad is bright, flavorful, and bursting with flavor. The perfect pasta salad for fall or winter, made with roasted veggies and a sweet-and-savory balsamic dressing that flavors every bite!

A white bowl full or roasted vegetable orzo.

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Why make this recipe

If you want a veggie-packed pasta salad, this roasted veggie orzo is what you have been looking for! It’s delicious both hot and cold, plus it makes a great side dish, meal prep, or lunches for the week.

I love making a big bowl of this salad for snacks and lunches throughout the week.

Ingredients and substitutions

  • Orzo Pasta – A small rice-shaped pasta. Use gluten-free orzo if needed.
  • Spinach – Fresh, washed baby spinach works best.
  • Vegetables – I like to use bell peppers, zucchini, cauliflower, and broccoli, but many other vegetables also work well, such as red onion, artichoke hearts, carrots, and more. You want it to total about 5-6 cups of vegetables.
  • Olive Oil – for roasting the vegetables and the dressing.
  • Balsamic Vinegar – this is a key flavor in the dressing. I don’t recomend using any other vinegar in place of balsamic.
  • Maple Syrup – for sweetness, you can substitute this with agave nectar if desired.
  • Salt – for flavor
  • Garlic Powder – or fresh minced garlic.
  • Pine Nuts – optional but highly recommended for a little crunch and flavor. You can also use pomegranate seeds for texture and added flavor.

Helpful tools

A large sheet pan with edges or a large baking dish is ideal for roasting the veggies.

How to make veggie orzo salad

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Preheat the oven to 400°F (204°C).

Step 2 – Wash and chop the vegetables (except for the spinach) into small bite-sized pieces, then place them on a large sheet pan with edges or in a baking dish.

Step 3 – Drizzle the vegetables with olive oil and sprinkle with a bit of salt, then place them in a 400°F (204°C) oven for 20 minutes. Flip them, then bake for another 10 minutes before adding the dressing.

Step 4 – While the veggies are baking, make your dressing by combining 1/2 cup olive oil, 1/2 cup balsamic vinegar, 1/3 cup maple syrup, 1 tsp salt, and 1/2 tsp garlic powder.

Pouring the balsamic dressing over the roasted vegetables.
Add the dressing to the veggies for the last 10 minutes of roasting.
Hot orzo mixed with baby spinach.
Mix the hot cooked orzo with the baby spinach.

Step 5 – After the vegetables have roasted for 30 minutes, pour the dressing over them and return them to the oven for an additional 10 minutes. (Totaling 40 minutes of baking time.)

Step 6 – Add 2 cups of baby spinach to the bottom of a large mixing bowl.

Step 7 – Boil the orzo pasta in salted water for 10 minutes, then drain and rinse. Then pour it over the baby spinach immediately so that the heat of the orzo wilts the spinach.

The roasted vegetables with balsamic dressing.
Roast the veggies until tender with lots of dressing remaining in the pan.
The roasted vegetables on top of the orzo and spinach.
Pour the roasted veggies and all of the liquid from the dressing over the orzo and spinach.

Step 8 – After the vegetables have roasted for 40 minutes, pour them over orzo and spinach and mix well.

Step 9 – Add 1/4 cup of toasted pine nuts (optional) and or pomegranate seeds to the salad for extra flavor and a little crunch.

Add plant-based protein

If you want to add more protein to this orzo salad, add a drained and rinsed can of chickpeas to the veggies. They will crisp up nicely, adding a little crunch and flavor to the dish. My family also loves it with some pan-fried tofu added, too!

A white plate full of vegan roasted vegetable orzo salad.

Pro Tips

  • If you don’t have a large sheetpan with high edges, use a baking dish to roast the veggies. You will add about 1 1/2 cups of dressing towards the end of baking, and you don’t want it to spill out.
  • I find that a metal sheetpan or baking dish makes the roasted veggies a little crispier.
  • It is essential to add the dressing to the roasting veggies to cook down the balsamic and mellow out the flavor.

Storage

Refrigerate: This roasted vegetable orzo will keep for 3-5 days in an airtight container in the refrigerator.

Freeze: Veggie orzo freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge.

A white plate full or roasted vegetable orzo salad with a fork on the side.

More vegan salads

Roasted vegetable orzo salad recipe

A top view of a bowl of roasted vegetable orzo salad.
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Roasted Vegetable Orzo Pasta Salad

Yield: 8
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Author: Monica Davis
A veggie-packed orzo pasta salad with a sweet and savory balsamic dressing.
Print Leave a Review Pin Recipe

Ingredients

  • 1 (16oz) package orzo
  • 2 cups baby spinach
  • 1 cup red bell pepper, or any other color
  • 1 cup cauliflower
  • 1 cup broccoli
  • 1 cup zucchini
  • 2 tablespoons olive oil

Dressing

  • 1/2 cup light olive oil
  • 1/2 cup balsamic vinegar
  • 1/3 cup maple syrup, or agave nectar
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup toasted pine nuts, optional

Equipment

  • large baking dish

Instructions
 

  • Preheat the oven to 400°F (204°C).
  • Wash and chop vegetables (except for the spinach) into small bite-sized pieces, then place them on a large sheet pan with edges or in a baking dish. (You can use 4-5 cups of any vegetable that you wish.)
  • Drizzle the vegetables with olive oil and sprinkle with a bit of salt, then place them in 400°F (204°C) oven for 20 minutes. Flip them, then bake for another 10 minutes before adding the dressing.
  • While the veggies are baking, make your dressing by combining 1/2 cup olive oil, 1/2 cup balsamic vinegar, 1/3 cup maple syrup, 1 tsp salt, and 1/2 tsp garlic powder.
  • After the vegetables have roasted for 30 minutes, pour the dressing over them and return them to the oven for an additional 10 minutes. (Totaling 40 minutes of baking time.)
  • Add 2 cups of baby spinach to the bottom of a large mixing bowl.
  • Boil the orzo pasta in salted water for 10 minutes, then drain and rinse. Then pour it over the baby spinach immediately so that the heat of the orzo wilts the spinach.
  • After the vegetables have roasted for 40 minutes, pour them over orzo and spinach along with all the liquid from the dressing and mix well.
  • Add 1/4 cup of toasted pine nuts (optional) and or pomegranate seeds to the salad for extra flavor and a little crunch. You can also serve these on the side for those who don't want nuts.

Notes

  • If you don’t have a large sheetpan with high edges, use a baking dish to roast the veggies. You will add about 1 1/2 cups of dressing towards the end of baking, and you don’t want it to spill out.
  • I find that a metal sheetpan or baking dish makes the roasted veggies a little crispier.
  • It is essential to add the dressing to the roasting veggies to cook down the balsamic and mellow out the flavor.
Serving: 1cup, Calories: 473kcal, Carbohydrates: 65g, Protein: 11g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 315mg, Potassium: 393mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1386IU, Vitamin C: 45mg, Calcium: 45mg, Iron: 2mg
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