Roasted Veggie Orzo Salad

Heya readers! I know… I’ve been slacking with the recipe posts lately…. but you know what they say… good things come to those that wait. ūüėČ

and today’s recipe is great (according to my husband and parents)! This was torture, but I’m doing an elimination diet and couldn’t try my own recipe. I’m trying to get rid of my food sensitivities & inflammation.

As many of you know, I provide Corporate Wellness Services to local companies. I enjoy doing lunch & learn presentations; engaging participants to choose healthier behaviors is¬†very rewarding. In a few weeks, I’m teaming up with a¬†local dietitian to do a cooking demo and speak about Meatless Mondays. Selecting the best recipe for a cooking demo can be tricky. Most companies¬†do not have a¬†full kitchen with enough seating for all participants. Therefore, finding a recipe to do without an oven/sink etc. can be difficult. Also, the recipe must be doable in the allotted time + have time for our nutrition education and questions.

Long story short… I was on the hunt¬†for a¬†tasty meatless meal to demo… and I found it!

Courtesy of Living to Dine. Thank you Morgan!


Roasted Veggie Orzo Salad

prep time: 15 minutes.  cook time: 40 minutes. total time: 55 minutes. serves: 4-6

for the vegetables:

  • 1 medium red bell pepper, chopped into 1/2 inch cubes
  • 1 medium yellow bell¬†pepper,¬†chopped into 1/2 inch cubes
  • 1 1/2 medium zucchini,¬†chopped into 1/2 inch cubes (2 cups)
  • 1/2 small eggplant,¬†chopped into 1/2 inch cubes (1 cup)
  • 1/2 pint grape tomatoes, cut in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder or granules
  • 1/2 teaspoon kosher salt
  • fresh cracked pepper

for the chickpeas:

  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • sprinkle of garlic powder or granules
  • salt and fresh cracked pepper to taste

for the salad:

  • 3/4 cup semolina orzo
  • 1/4 cup chopped fresh parsley
  • 2 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/4 pound fresh Greek feta, chopped into 1/2 inch cubes (I used Trader Joe’s crumbled feta with herbs)
  • salt and fresh cracked pepper to taste

PicMonkey Collage


  1. Preheat the oven to 425 degrees F.
  2. Line two large roasting pans and with parchment paper. Set aside.
  3. In a large bowl, add chopped peppers, zucchini, eggplant and grape tomatoes. Pour over olive oil and toss everything together until vegetables are evenly coated in the oil. Add basil, garlic powder, salt and lots of fresh cracked pepper, and toss again. Spread vegetables evenly onto a lined pan. Roast for 20 minutes or until vegetables soften and begin to caramelize. Set aside.
  4. Dry drained and rinsed chickpeas with paper towels. Spread over roasting pan and add olive oil, garlic powder, salt and pepper. Toss gently. Roast for 20 minutes or until beans begin to brown are slightly crisp. Set aside.
  5. Meanwhile, fill a large pot with water, cover with a lid and place over high heat. Once it comes to a rolling boil, remove lid and add a good handful of kosher salt. Add orzo to pot and prepare according to directions (mine said 9-10 minutes for al dente). Once cooked, drain well and add to a large bowl. Let cool until pasta comes to room temperature.
  6. Once cooled, add vegetables, chickpeas, fresh parsley, extra virgin olive oil and white wine vinegar to the orzo bowl. Stir together. Add feta and toss gently until evenly distributed. Season to taste with salt and cracked black pepper. Serve immediately or place in an airtight container to keep for up to 5 days.

I guarantee you will love this recipe. ¬†It will {for sure} be a summertime staple¬†in this household! ūüôā

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