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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.
Course Main Course, Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 442kcal


  • 1 Aubergine chopped into chunks
  • 2 Red Peppers sliced
  • 2 Tomatoes chopped
  • 1 Red Onion cut into wedges
  • 4 tablespoon Olive Oil
  • 1 tablespoon Capers rinsed and drained
  • 1 tablespoon 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


  • 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 tablespoon 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.


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Calories: 442kcal | Carbohydrates: 73g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 592mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1670IU | Vitamin C: 70.2mg | Calcium: 35mg | Iron: 1.7mg