This Roasted Vegetable Orzo Salad with Hummus Dressing is a colorful and tasty dish that packs a punch. It’s not only good for you, but it also makes you feel great with its hearty textures and fresh flavors.
This recipe prevents sogginess in meal prep, provides a filling meatless option, and offers a quick solution for busy lunches.
Sometimes, finding a filling meal that’s also easy to prepare can be a challenge, especially for lunch. This salad solves that problem! It’s quick to whip up, and you can store it for days while keeping all those flavors intact.
You’ll love how simple it is to roast the veggies and cook the orzo. In just about 35 minutes total, you’ll have a meal that’s not only satisfying but also keeps well in the fridge. Plus, it’s meat-free, so it works great for anyone looking to cut down on meat intake.
If you want to add more variety to your meals, try this Refreshing Zucchini Pasta Salad.
Why You Will Love This Recipe
- Flavor Profile , The creamy hummus dressing adds a savory richness, while the roasted vegetables bring a fresh and hearty taste that’s so satisfying.
- Convenience , This dish is meal prep-friendly, staying fresh in the fridge for days. It’s a great grab-and-go option for busy lunches.
- Textural Contrast , The orzo pasta gives a unique texture that pairs beautifully with the tenderness of roasted veggies and the creaminess of the hummus.
- Versatility , You can easily switch up the vegetables or grains based on what you have on hand, making it adaptable to your taste.
Ingredient Notes
- Orzo: This tiny pasta adds a nice bite to the salad. If you can’t find it, quinoa works great and gives a different texture!
- Red bell pepper: Sweet and colorful, it brings a crunchy contrast to the soft veggies. Look for one that’s firm with shiny skin.
- Zucchini: This veggie soaks up all the flavors and keeps the salad fresh. If zucchini’s not your thing, you can switch it out for squash or eggplant.
- Chickpeas: They add some hearty protein and a pleasant texture. If you’re not a fan, toss in any beans you like instead!
- Hummus: It doubles as a dressing, making everything creamy and flavorful. If you’re in a pinch, grab some organic store-bought hummus instead!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If orzo tends to stick together, adding a splash of olive oil right after draining helps keep it from clumping.
- When reheating leftovers, a quick drizzle of hummus dressing can keep the salad moist and enjoyable.
- For vegetables that are too soft, roasting them at around 425°F yields a firmer texture and better bite.
- If you plan to enjoy leftovers, storing them in an airtight container in the fridge helps maintain freshness for up to four days.
- When serving, consider offering the salad both cold and warmed; it provides a versatile option depending on your mood.
Serving Suggestions
- Serve roasted vegetable orzo salad alongside roasted tofu for a protein boost. Crusty bread complements this dish, creating a satisfying meal.
- You can adapt this salad by adding extra vegetables for a colorful finish. It also works well as a base for grain bowls or wraps.
- Add a drizzle of balsamic vinaigrette to enhance the flavors. A sprinkle of fresh herbs provides a bright and fresh touch at the end.
Storage Guidelines
- To keep your roasted vegetable orzo salad fresh, follow these storage tips:
- Refrigeration: Store the salad in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap salad tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
- Serving Temperature: Serve salad chilled or at room temperature after removing from the fridge or freezer.
Recipe Variations
- You can use quinoa instead of orzo for a gluten-free option that maintains a similar texture.
- Add 1 teaspoon garlic powder or ½ teaspoon smoked paprika to introduce a new flavor dimension.
- Either squash or eggplant can replace zucchini, giving your salad a unique twist.
- If preparing for a larger group, scale the recipe to 6 cups of cooked orzo and 2 cans of beans.
Did you make this recipe? Scroll down to leave a star rating and review!
Roasted Vegetable Orzo Salad with Hummus Dressing
A vibrant and nutritious vegetarian salad featuring roasted vegetables, orzo, and a creamy hummus dressing.
Equipment
- Oven
- Microwave
- Cutting board
- Knife
- Strainer for chickpeas
- Large Bowl
Ingredients
- 3 cups orzo cooked (567g)
- 1 bell pepper diced red (about 150g)
- 3 carrots diced large (about 300g)
- ½ head cauliflower chopped (about 300g)
- 1 zucchini cubed (about 200g)
- 1 red onion diced (about 150g)
- 1 15 oz can chickpeas rinsed and drained (425g)
- ½ cup vegan feta (about 75g)
- 2 tablespoons olive oil
- salt to taste
- pepper to taste
- garlic powder to taste
- ½ cup hummus (about 120g)
- 2 tablespoons lemon juice (30ml)
- 1 tablespoon water (15ml)
Instructions
- Start by preheating your oven to 425 degrees F (220 degrees C). Chop up the bell pepper, carrots, cauliflower, zucchini, and red onion, then toss them with 2 tablespoons olive oil, salt, pepper, and garlic powder. Spread everything out evenly on a baking sheet, and roast until they are golden and fragrant, about 25 to 30 minutes. Keep an eye on them to avoid burning.
- While the veggies are roasting, cook your orzo according to package instructions. Once it is nice and tender, drain it and drizzle it with olive oil to keep it from sticking. It should look glossy and inviting.
- In a bowl, mix 1/2 cup hummus, 2 tablespoons lemon juice, 1 tablespoon water, garlic powder, salt, and pepper until it is creamy and well blended. Adjust the consistency with a splash of water if it feels too thick, but be careful not to make it too runny.
- Once the veggies are roasted and orzo is ready, toss them in a large bowl along with the chickpeas and 1/2 cup vegan feta. Drizzle your dressing over the top and mix until everything is coated and colorful.
- Scoop out the salad into bowls or onto plates, and enjoy. It pairs well with extra crumbles of vegan feta on top. The flavors will deepen after some time in the fridge, making leftovers tasty later.
Notes
Storage Tips: Store this salad in the refrigerator in an airtight container for up to 4 days. Expert Tips: If orzo tends to stick together, adding a splash of olive oil right after draining helps keep it from clumping. When reheating leftovers, drizzle more hummus dressing to maintain moisture. For firmer vegetables, roast them at 425 degrees F. Consider serving the salad cold or warmed for varying preferences. Reheating Instructions: When reheating, do so gently in the microwave, adding a drizzle of dressing as needed for moisture.
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