Orzo Pasta Salad with Roasted Vegetables

This Orzo Pasta Salad is the perfect warm-weather dish. Tender orzo is combined with roasted vegetables, creamy aged white cheddar, crunchy pine nuts and fresh parsley, then tossed in a bright lemon-hummus dressing. It’s a flavorful Mediterranean-inspired salad that holds up well for picnics, potlucks, and family dinners.

I served this Orzo Pasta Salad at a recent family gathering and it was a big hit. The combination of roasted broccoli and tomatoes with the tangy, creamy dressing makes every bite interesting. It’s easy to scale for a crowd and can be made ahead for better flavor.

What You Need for this Orzo Pasta Salad

• Orzo pasta: Its rice-like shape and tender texture make it ideal for cold salads.
• Broccoli, red onion, and garlic: Roasting brings out sweetness and adds a light char.
• Olive oil: Use extra virgin olive oil for roasting and the dressing.
• Cherry tomatoes: Roasted until just soft to concentrate their sweetness.
• Aged white cheddar: Adds a savory, slightly sharp bite.
• Pine nuts: Toasted for a nutty crunch.
• Fresh parsley: Brightens the whole salad.
• Lemon: Both juice and zest for a lively vinaigrette.
• Hummus: Adds creaminess and depth to the dressing without using mayo.

Delicious Swaps & Mix-Ins

• Vegetables: Swap or add bell peppers, artichoke hearts, roasted zucchini, or asparagus.
• Cheese: Try tangy feta or creamy goat cheese instead of aged white cheddar.
• Herbs: Basil, mint, or chopped chives are all excellent alternatives to parsley.
• Nuts & seeds: If you don’t like pine nuts, use chopped almonds, walnuts, or sunflower seeds.

Tip for Best Results

This salad tastes best the next day after the flavors have melded. If you’re prepping ahead, store the salad and dressing separately and combine them shortly before serving to keep the orzo from getting soggy.

How to Cool Orzo Quickly

After draining the cooked orzo, place it in a large bowl and cover with cold water and a few ice cubes. Let it sit briefly, then drain and remove any remaining ice before dressing the pasta. This stops the cooking and cools the orzo quickly for salad assembly.

Want It Creamier?

If you prefer a creamier salad, stir in a few extra tablespoons of hummus directly into the orzo before adding the roasted vegetables. You can also double the dressing if you like it saucier.

Storage Directions

Store leftover Orzo Pasta Salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may settle at the bottom.

What to Serve with Orzo Pasta Salad

This vibrant salad works as a side or a light main. It pairs beautifully with grilled chicken or salmon and complements summer sides like corn pudding or a simple green salad. For a picnic or potluck, it stands out among heavier dishes because it’s bright and refreshing.

Orzo Pasta Salad Recipe

Yield: 6 servings   |   Prep time: 15 mins   |   Active time: 40 mins   |   Total time: 55 mins

Author: Emily Richter

Ingredients

Salad Ingredients

• 8 oz orzo pasta
• 12 oz broccoli, chopped into bite-size pieces
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil (for roasting)
• 3/4 teaspoon salt (for vegetables)
• 10 oz cherry tomatoes, quartered
• 4–5 oz aged white cheddar, roughly chopped
• 1/4 cup pine nuts
• 1/2 teaspoon salt (for finishing)
• 1 tablespoon fresh parsley, chopped

Dressing

• 2 tablespoons lemon juice
• 1 teaspoon fresh lemon zest
• 3 tablespoons olive oil
• 2 tablespoons hummus
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 5–7 minutes. Drain and set aside to cool.
2. Preheat the oven to 400°F (200°C). Spread the broccoli, onion, and garlic evenly on a baking sheet. Drizzle with olive oil and sprinkle with 3/4 teaspoon salt; toss to coat. Roast for 15 minutes.
3. After 15 minutes, add the quartered cherry tomatoes to the pan and roast for another 10–15 minutes, or until the broccoli begins to brown. Remove from the oven and let cool for about 15 minutes.
4. While the vegetables roast, toast the pine nuts in a small skillet over medium heat until golden brown, about 3–5 minutes. Watch them closely to avoid burning.
5. Prepare the dressing: whisk together lemon juice, lemon zest, olive oil, hummus, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
6. Place the cooled orzo in a large bowl and toss with half of the dressing to coat evenly.
7. Add the roasted vegetables, chopped cheddar, toasted pine nuts, the remaining dressing and the additional 1/2 teaspoon salt. Toss gently to combine.
8. Top with fresh parsley and serve immediately, or refrigerate for a few hours or overnight to allow flavors to develop.

Notes

• To cool the pasta quickly, place drained orzo in a large bowl, cover with cold water and a few ice cubes for a short time, then drain thoroughly.
• If you want a creamier salad, stir in 1–3 extra tablespoons of hummus before adding the vegetables.
• Feel free to vary the roasted vegetables and herbs to suit your taste. This salad improves after resting, so make it ahead when possible.