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Authentic smartphone photo of Roasted Vegetable Orzo Salad showing glossy lemon dressing and charred zucchini pieces.

Roasted Vegetable Orzo Salad with Charred Zucchini and Blistered Tomatoes

This Roasted Vegetable Orzo Salad features al dente pasta tossed with smoky charred zucchini, burst cherry tomatoes, and roasted red onions in a zesty lemon-olive oil dressing. A vibrant, Mediterranean-inspired dish perfect for healthy lunches or dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner, Lunch, Side Dish
Cuisine: American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Orzo Pasta Cooked al dente
  • 2 medium Zucchini Sliced into 1/2-inch half-moons
  • 1 pint (280g) Cherry Tomatoes Kept whole for blistering
  • 1 large Red Onion Cut into thick wedges
  • 1/2 cup (120ml) Extra Virgin Olive Oil Divided use
  • 2 whole Lemons Juiced and zested
  • 1 bunch Fresh Flat-Leaf Parsley Finely chopped
  • 1 tsp (6g) Kosher Salt
  • 1/2 tsp (2g) Black Pepper Freshly cracked

Equipment

  • 1 Large Rimmed Baking Sheet Essential for roasting vegetables without crowding.
  • 1 Large pot For boiling the orzo pasta.
  • 1 White Ceramic Bowl For mixing and beautiful presentation.

Method
 

Roasting the Vegetables
  1. Preheat your oven to 425°F (220°C). This high heat is essential for the charred zucchini and blistered tomatoes.
  2. On a large rimmed baking sheet, toss the zucchini, red onion wedges, and cherry tomatoes with 2 tbsp (30ml) of olive oil and salt. Ensure they are in a single layer.
  3. Roast for 20-25 minutes until the tomatoes burst and the zucchini shows dark brown caramelization and grill marks.
Pasta and Dressing
  1. Boil the orzo in salted water for 8-9 minutes until al dente. Drain, but do not rinse.
  2. Whisk the remaining olive oil, lemon juice, zest, and pepper in a small bowl until a glossy sheen forms.
Assembly
  1. In a large white ceramic bowl, toss the warm orzo with the roasted vegetables and dressing.
  2. Fold in the finely chopped parsley and serve warm or at room temperature.

Notes

Don't crowd the baking sheet; space is needed for proper charring.
Use high-quality extra virgin olive oil for the best glossy finish.