- VE
- LC
- LF
Project Meal Plan
June 10, 2026
Projectmealplan.com
This colorful Roasted Vegetable Orzo Salad is a versatile and delicious recipe packed with bell peppers, zucchini, and roasted garlic. Make-ahead for a weeknight side dish or pair with a protein for a filling meal prep lunch!
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From the Cook
From the Cook
From the Cook
From the Cook
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Instructions
1
Preheat the oven to 400F and line two large rimmed baking sheets with parchment paper. Toss the vegetables in a large bowl with the olive oil (3 tablespoons) and a generous amount of salt and pepper before spreading them in a single layer across both trays. Roast for 35-40 minutes, swapping the trays around and tossing the vegetables with a spatula halfway so they cook evenly.
2
Meanwhile, cook the orzo (1/2 cup) in a pan of boiling, salted water until just tender according to package directions. Cooking times vary from brand to brand (some orzo is quite flat and some can be quite rounded and require a longer cooking time). Drain very well and set aside.
3
When the vegetables are done roasting, remove the garlic cloves from the pans and scrape the rest of the vegetables into a large mixing bowl, getting as much of the cooking juices from the trays into the bowl as possible. Once they’re cool enough to touch, squeeze the roasted garlic from their skins into the bowl with the vegetables.
4
Add the cooked orzo and mix to combine. Next, stir in the sun-dried tomato pieces (1/4 cup drained and chopped) and red wine vinegar (2 teaspoons). Add more salt if it needs more of a savory note, and pepper if you’d like to give it a bit more depth.
5
Fold in the roughly chopped basil just before serving. Don’t add the basil if you’re planning for leftovers of this salad. It is still delicious without, and it goes a bit dark and loses flavor after a few days – it also does not taste as good when the salad is reheated. Store leftovers in an airtight container in the fridge for up to 5 days.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Vegetables Thoroughly 💧Pat roasted vegetables completely dry with paper towels before mixing with dressing to prevent a watery, diluted salad and ensure the vinaigrette coats evenly.
- Char Your Vegetables for Depth 🔥Roast vegetables at 425°F until edges are caramelized and slightly charred, which develops complex, sweet flavors that elevate the entire salad beyond simple steamed vegetables.
- Dress While Warm, Rest While Cool 🌡️Toss warm orzo and vegetables with the vinaigrette immediately after cooking so they absorb maximum flavor, then chill before serving for a refreshing final texture.
- Harness the Sun-Dried Tomato Oil 🫒Use 2-3 tablespoons of the oil from your sun-dried tomatoes as part of your vinaigrette base instead of plain olive oil for concentrated umami and authentic richness.
- Add Fresh Basil at Service Time 🌿Reserve fresh basil to fold in just before serving rather than mixing it in advance, preventing bruising and preserving its bright, peppery essence for maximum impact.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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