Tuesday, May 26, 2009

Roasted Veggie and Orzo Salad


Last summer my friend Catherine and her hubby invited Steve and I over for a barbeque. Everything was fabulous but it was her orzo salad that I was thinking about for days. It was a mixture of perfectly roasted veggies, salty kalamata olives and pieces of soft and creamy fresh mozzarella. She doesn't really have a recipe for it and she makes variations all the time. Any veggies or herbs can be used and I think you could even grill the veggies and then cut them up and mix them with the orzo. This recipe makes a ton so if you don't like leftovers (although this is great leftover) cut this recipe in half.

This is what I did but feel free to mix it up any way you like.

Roasted Veggie Orzo Salad


2 small zucchini, cut into approx 1 inch pieces
2 small yellow squash, cut into approx 1 inch pieces
1 bunch of thin asparagus, ends trimmed and cut into approx 1 inch pieces
1 package of mixed baby peppers, cut into approx 1 inch pieces
1 red onion, diced
6 cloves garlic left in their skins
1 cup kalamata olives, sliced in half
1 carton of grape tomatoes, sliced in half
1 8 oz ball of fresh mozzarella, cut into bite sized pieces
1 pound of orzo
1 small bunch basil, chopped
extra virgin olive oil
salt and pepper


1. Preheat oven to 400 degrees.

2. Distribute zucchini, squash, asparagus, peppers, onion and garlic between two baking pans. Drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes or until tender, tuning them when they are halfway through cooking.

3. Meanwhile, cook orzo in salted water, drain and put in a large bowl. Toss with oil to prevent sticking.

4. When veggies are cooked, let cool for a few minutes and remove garlic and set aside. Add cooled veggies to cooled but still warm orzo. Add olives, tomatoes and mozzarella.

5. In a small bowl squeeze garic from their skins, add a tsp of salt, some pepper and a couple of tablespoons of olive oil. Smash to form a paste adding more oil as needed. Add garlic paste and basil to veggie orzo mixture and mix. Season with salt and pepper to taste.

Thanks Catherine for a great recipe!!!



DDpie said...

My mouth is watering just reading the ingredients LOL Oh I hope I remember this...sounds delish! (Cat rocks!)

Bridgett said...

I am hopelessly addicted to orzo salads and with the addition of roasted veggies, this salad becomes even better. Great recipe!

Culinary Alchemist said...

I too, am drooling all over my keyboard... That looks absolutely deliciously garden fresh!!! Love it..!!!

teresa said...

Fabulous! A great summer salad, I can't wait to try it!

ImStuffed said...

Oh wow!! I'm hungry! You've just provided me with yet another great recipe for our next potluck! (with a little extra for the fam of course :) )

Maria said...

I want to make this. Perfect for summer!

Theresa said...

What a great summer salad and to boot orzos which I love :)

Stacey Snacks said...

Check out my post tomorrow. I made an orzo salad this weekend too.
I like yours w/ the roasted veggies!

Pam said...

I just made a very similar dish last night - it was tasty. Love the ingredients used.

Cate said...

Love orzo - I always think it's a perfect spring-time pasta. One of the cooking classes I took last year featured an orzo salad with feta - soo good. This one with roasted vegetables looks like a winner too - yum!

Melissa said...

This definitely does sounds like a perfect summer dish. It looks great!! :)

Laurie said...

This looks fabulous and a perfect salad for a summer collection. Also.. love your blog design and music!! :)

Proud Italian Cook said...

Michele, All I can say is YUMM!!!

Pat @ Mille Fiori Favoriti said...

The best of all worlds...orzo pasta and lots of veggies to make it healthy! Great dish for a summer BBQ!