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« Over 50 Meatless Meal Ideas
Introducing: Something Sweet Cookbook »

Orzo Salad with Roasted Summer Vegetables

July 29, 2015 by overtimecook 5 Comments

The perfect summer side dish: Orzo Salad with Roasted Summer Vegetables – it’s light and easy to make and absolutely delicious!

orzo salad with roasted summer vegetables | overtimecook.com

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Wow, it’s been a while! Things have been on the quiet side here on this blog, with some guest posts, a few really helpful roundups, and some quick and easy recipes. But I’ve been racing down the home stretch, getting my cookbook finished, and barely had a minute to cook, much less share a brand-new, recipe with you here. But finally, things have slowed down, my cookbook has been completed and sent off to the printer, and I am back in the kitchen – cooking things that aren’t going into my cookbook! I know, it’s shocking to me too – I wasn’t sure if I even remembered how to cook anymore! (Ok, not really, but you know what I mean…)

Anyway, I’m back with a new, seasonal recipe that you are all going to LOVE! It started on Friday, before Tishah B’av, when I wanted to make orzo salad to eat before the fast. I was going to  make this one, but it’s got all kinds of (very delicious) fall flavors, like butternut squash, and I figured I could make something more seasonal. So I roasted some zucchini, some tomatoes and corn, and the end result was fabulous.

Note that while I served this cold (the next day) as a salad, you can serve it warm, as soon as the orzo cooks and veggies are roasted, as a more traditional side dish. Either way, it’s a really fabulous way to enjoy the summer flavors!

orzo salad with roasted summer vegetables

5.0 from 1 reviews
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Orzo Salad with Roasted Summer Vegetables
Author: Miriam Pascal, OvertimeCook.com
Recipe type: Salad, Side Dish
Cuisine: American
Serves: 8-10
 
Ingredients
  • 3 small zucchini, cubed
  • 1 pint cherry tomatoes, halved
  • 3 ears fresh corn, kernels shaved off
  • 2 Tablespoons olive oil
  • 1 teaspoon vinegar (white or red wine, or balsamic works)
  • 1 teaspoon kosher salt
  • pinch black pepper
  • 5 cups cooked orzo (about ½ lb raw)
  • 1 avocado, diced
Dressing:
  • 3 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 4 frozen basil cubes OR 4 teaspoons chopped basil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • pinch black pepper
  • 2 teaspoons sugar or sweetener, optional
Instructions
To roast vegetables:
  1. Preheat oven to 450. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, combine zucchini, tomatoes and corn. Add oil, vinegar, salt and pepper. Toss to coat everything evenly.
  3. Roast for 40 minutes, stirring half way through. Set aside to cool.
To make the dressing:
  1. Combine all ingredients in a small bowl and whisk until smooth.
To assemble salad:
  1. In a large bowl, combine roasted vegetables, cooked orzo, avocado and dressing. Toss to combine.
  2. Serve at room temperature.
3.2.2925

Oh, were you wanting a cookbook update? OF COURSE you’re going to get one! Y’all have been so patient, and I’m so excited to give you a mega update! I’ll give you some sneak peaks of the book, the first look at the cover, a chance to pre-order, and maybe some giveaways! How does that sound to you?! Oh, and of course I’ll share a sample recipe or two, so stay tuned!

Tools needed for this recipe: 

Baking Pan

Parchment Paper

Whisk

If you liked this recipe, you’ll also love:

Roasted Butternut Squash Orzo Salad

Broccoli and Quinoa Salad

Grilled Vegetable Rice Salad

orzo salad with roasted summer vegetables

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Thanks for stopping by folks! I’m sure you’ll love this salad, but make sure to come back soon for major cookbook updates! -Miriam

Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.

 

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Comments

  1. Chava says

    July 30, 2015 at 9:55 am

    If I wanted to use canned corn instead of fresh, how much would I need for this recipe?

    Reply
    • Tova says

      July 30, 2015 at 8:21 pm

      In the grilled corn salad recipe, the recipe calls for 6 ears of corn and Miriam says you can sub about two cans. So I’m guessing here that one can will work

      Reply
  2. aviva says

    August 3, 2015 at 1:27 am

    I made this for shabbos and my husband and I really enjoyed it (didn’t expect my kids to go for it). I actually used whole wheat orzo and it was still delicious! Thanks Miriam 🙂

    Reply
  3. aviva says

    August 3, 2015 at 1:28 am

    Ooops! Forgot to rate this recipe. Now I did!

    Reply
  4. das says

    September 20, 2015 at 12:16 pm

    Cant wait to make this- looks amazing!

    Reply

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