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Summer Orzo Salad with Roasted Vegetables

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This summer orzo salad with roasted vegetables is the perfect thing to take along to your next barbecue. A great mix of tangy capers and sweet roasted veg. #summer #summerfood #thecookreport #summersalad #pastasalad #orzosalad #roastedvegetables #vegetarian #vegan

This summer orzo salad with roasted vegetables is the perfect thing to take along to your next barbecue. A great mix of tangy capers and sweet roasted veg.

Overhead shot of summer orzo salad with a blue cloth and white wooden background

Introducing the perfect summer salad! And yet another vegetarian recipe!

I told you we were into eating veggie at the moment. I guess in part it’s to do with it being summer. The vegetables are just so fresh and delicious at this time of year.

There’s so many ways to prepare them but roasting is one of my favourites because it just brings out all the natural sweetness in the vegetables. Especially things like roasted tomatoes and red onion, yum!

Ingredients for summer orzo salad in a bowl

Overhead shot of summer orzo salad on a white wooden background with cloth, spoon and olive oil jug

In this summer orzo salad we’ve got aubergine, red peppers, tomatoes, red onion all roasted until super soft and melty then they’re mixed up with a delicious tangy dressing of garlic, vinegar and capers.

It’s all tossed with orzo and makes a super tasty summer dinner or barbecue side dish.

Ingredients for summer orzo salad in a bowl on a white wooden background

INGREDIENTS YOU NEED TO MAKE THIS SUMMER ORZO SALAD WITH ROASTED VEGETABLES:

  • Aubergine
  • Red Peppers
  • Tomatoes
  • Red Onion
  • Olive Oil
  • Capers
  • Red Wine Vinegar
  • Garlic
  • Red Chilli
  • Green Olives
  • Orzo
  • Parsley

Keep scrolling to get the full recipe for this summer orzo salad…

Summer orzo salad in a blue bowl on a white wooden background

This would be great to make ahead and take along to a party or just serve when you’ve got guests round.

Alternatively you could make a batch on a Sunday and keep it in the fridge for quick lunches and dinners throughout the week. Yum!

Ingredients for summer orzo salad in a bowl on a white wooden background

Summer orzo salad in a bowl on a white wooden background

HOW TO MAKE SUMMER ORZO SALAD:

  • Cook the orzo according to package instructions.
  • Preheat the oven, chop all your veggies and spread them all out on a baking sheet. Add oil and seasonings and roast for 30 minutes.
  • Fry the garlic and chilli then add the vinegar, capers, olives and vegetables.
  • Mix the orzo with the vegetables in a large bowl and serve topped with parsley.

Get the full printable recipe below!

Ingredients for summer orzo salad in a bowl

Make sure you don’t miss all my other pasta recipes!

Keep scrolling to get the recipe…

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THIS SUMMER ORZO SALAD WITH ROASTED VEGETABLES?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

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Summer dinner is here with this griddled halloumi served over herby pearl barley. Roasted veg helps to make this a really healthy and delicious meal.

Overhead shot of summer orzo salad on a white wooden background with cloth, spoon and olive oil jug

Summer Orzo Salad with Roasted Vegetables

This summer orzo salad with roasted vegetables is the perfect thing to take along to your next barbecue. A great mix of tangy capers and sweet roasted veg.
5 from 4 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 442kcal
Author: Amy

Ingredients

  • 1 Aubergine chopped into chunks
  • 2 Red Peppers sliced
  • 2 Tomatoes chopped
  • 1 Red Onion cut into wedges
  • 4 tbsp Olive Oil
  • 1 tbsp Capers rinsed and drained
  • 1 tbsp Red Wine Vinegar
  • 1 clove Garlic sliced
  • 1 Red Chilli finely chopped
  • Handful Green Olives chopped or left whole
  • Salt and Pepper
  • 500 g Orzo cooked according to pack instructions
  • Fresh Parsley and Olive Oil to serve

Instructions

  • Start by heating the oven to 200°C. Lay the aubergine, pepper, tomatoes and onion in a single layer on a baking sheet. Mix with the 4 tbsp of oil and a good sprinkling of salt and pepper. Roast for 30 minutes.
  • Fry the garlic and chilli in a little more oil over a medium heat until slightly softened. Add the capers, red wine vinegar, olives and roasted vegetables to the pan and mix everything together heating gently through for a couple of minutes.
  • Mix the cooked orzo and vegetable mixture together in a large bowl and top with fresh parsley and another drizzle of olive oil if required.
Nutrition Facts
Summer Orzo Salad with Roasted Vegetables
Amount Per Serving
Calories 442 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 51mg 2%
Potassium 592mg 17%
Total Carbohydrates 73g 24%
Dietary Fiber 6g 24%
Sugars 8g
Protein 12g 24%
Vitamin A 33.4%
Vitamin C 85.1%
Calcium 3.5%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

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Equipment you need to make this recipe…

Summer orzo salad in a bowl on a white wooden background

 

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6 Comments

  • Reply
    Dahn
    09/08/2017 at 8:57 PM

    Great salad! I love roasted vegetables, it brings out so much flavor in the veggie. This is definitely a winner

    • Reply
      Amy
      10/08/2017 at 12:42 PM

      Thanks Dahn 🙂

  • Reply
    Jagruti
    09/08/2017 at 9:31 PM

    Lovely and healthy recipe, thanks for sharing

  • Reply
    Diana
    09/08/2017 at 9:38 PM

    I love making salads with roasted vegetables, especially with aubergines and tomatoes. Will need to try your recipe.

  • Reply
    Ginny McMeans
    09/08/2017 at 10:51 PM

    I love orzo and forget to use it. This is a really flavorful salad and I love the green olives in there too. Thank you!

  • Reply
    Sarah Newman
    09/08/2017 at 10:54 PM

    Perfect! I love that this is vegan! Seems really light and fresh for the summer. Yay!

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