Barefoot Contessa Roasted Vegetable Orzo Salad Recipe Guide

If you’re looking for a vibrant, flavorful, and wholesome salad that brings the best of roasted vegetables and tender orzo pasta together, the Barefoot Contessa Roasted Vegetable Orzo Salad is an absolute must-try.

This recipe is perfect for warm-weather lunches, potlucks, or as a side dish to your favorite grilled meals. Packed with colorful veggies, fragrant herbs, and a tangy lemon vinaigrette, it’s a dish that celebrates fresh ingredients and simple, elegant flavors.

Inspired by Ina Garten’s signature style, this salad is easy to prepare yet impressive enough to serve at gatherings or to enjoy as a nutritious weeknight dinner. The combination of roasted bell peppers, zucchini, cherry tomatoes, and creamy orzo pasta creates a delightful texture contrast that keeps every bite interesting.

Whether you’re a seasoned home cook or just starting out, this recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

Flavorful and colorful: Roasting the vegetables caramelizes their natural sugars, enhancing their sweetness and depth of flavor. Combined with the light, lemony dressing, this salad bursts with vibrant tastes.

Versatile and easy to customize: You can swap in your favorite vegetables or add extras like olives, feta, or fresh herbs to make it your own. It’s a flexible recipe that suits various dietary needs.

Perfect for meal prep: This salad keeps well in the fridge, making it a fantastic option for lunches or quick dinners. It tastes even better the next day as the flavors meld.

Ingredients

• 1 1/2 cups orzo pasta
• 2 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 3 tablespoons olive oil, plus extra for roasting
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup crumbled feta cheese or vegan cheese alternative

Equipment

• Baking sheet for roasting vegetables
• Large pot for boiling orzo
• Colander to drain pasta
• Mixing bowl to combine salad
• Whisk for making dressing
• Knife and cutting board
• Measuring cups and spoons

Instructions

1. Preheat your oven to 425°F (220°C). Lightly oil a baking sheet.
2. Prepare the vegetables: Toss the diced zucchini, red and yellow bell peppers, and sliced red onion with about 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the vegetables: Place the baking sheet in the oven and roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized. Add the halved cherry tomatoes during the last 10 minutes of roasting so they soften but don’t turn mushy.
4. Cook the orzo: Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions (usually about 8-10 minutes) until al dente.
5. Drain the orzo: Drain the pasta in a colander and rinse briefly under cold water to stop the cooking. Set aside to cool slightly.
6. Make the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, salt, and freshly ground black pepper.
7. Combine salad ingredients: In a large mixing bowl, add the cooked orzo, roasted vegetables, chopped basil, and parsley. Pour the dressing over the top and toss gently to combine.
8. Add optional cheese: If using, sprinkle crumbled feta cheese or a vegan alternative over the salad and toss lightly.
9. Adjust seasoning: Taste the salad and adjust salt, pepper, or lemon juice as needed.
10. Serve: This salad can be served immediately at room temperature or chilled for an hour to meld flavors. Enjoy!

Tips & Variations

Tip: Roasting vegetables at a high temperature caramelizes their sugars, enhancing flavor and adding a slight smokiness. Don’t skip this step for the best taste!

Vegetable swaps: Feel free to substitute or add vegetables like eggplant, asparagus, or mushrooms depending on the season and your preference.

Make it vegan: Skip the feta or use a plant-based cheese alternative to keep this recipe fully vegan and delicious.

Herbs: Fresh herbs make a big difference. Try adding mint or dill for a new twist.

Protein boost: Add chickpeas, white beans, or grilled tofu for a more filling meal.

Nutrition Facts

Serving Suggestions

This Barefoot Contessa Roasted Vegetable Orzo Salad shines on its own as a light meal or side dish. Pair it with grilled chicken, fish, or a plant-based protein for a balanced dinner.

For a Mediterranean-inspired feast, serve alongside warm pita bread and hummus or a simple Greek salad.

It’s also a great dish to bring to picnics, potlucks, or family gatherings because it can be served cold or at room temperature without losing its charm.

If you love orzo and roasted veggies, you might also enjoy exploring other delicious recipes like A to Z Vegetarian Recipes for Every Meal and Occasion or try some Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for more wholesome ideas.

Conclusion

The Barefoot Contessa Roasted Vegetable Orzo Salad is a wonderful blend of simple ingredients that come together to create a dish bursting with flavor and nutrition. Its ease of preparation and versatility make it an ideal recipe for both busy weeknights and special occasions.

Whether you’re a fan of roasted veggies or just discovering the magic of orzo pasta, this salad is guaranteed to become a favorite.

Don’t hesitate to tweak the recipe to fit your taste or dietary needs. From adding fresh herbs to swapping vegetables, the possibilities are endless.

This recipe also pairs beautifully with many other vegetarian and vegan dishes, so be sure to check out some of our other tasty options like the Best Vegetarian Recipes No Dairy for Delicious Meals for inspiration.

Enjoy creating and sharing this vibrant salad that’s as healthy as it is delicious!

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