This ultimate light summer pasta salad is loaded with flavour! The roasted summer vegetables, garlic and fresh herbs with the tangy lemon dressing adds freshness creating this delicious and healthy summer salad! Serve on it’s own or as a side with grilled meats or fish.
It’s summer cooking, and we don’t have to opt for grilling our vegetables to get the most delicious results. This summer salad is loaded with so much flavour, starting with the sweetness from the cherry tomatoes, red peppers and onion. The asparagus and zucchini takes on the flavours that are added and here I added. I made a simple olive oil and lemon dressing and honestly that made a perfect pairing. Fresh with some tanginess and it pulled all these delicious flavours into a heavenly summer salad!
INGREDIENTS
- Zucchini
- Cherry tomatoes: I used heirloom cherry tomatoes and red cherry or grape tomatoes are always an option
- Red onion
- Asparagus
- Pepper: I like to use red pepper for it’s sweet flavour or orange/yellow
- Garlic
- Herbs: parsley and basil
- Extra virgin olive oil: my choice is Greek olive oil
- Lemon juice
- Seasonings: Himalayan sea salt and pepper
- Orzo
- Vegetable broth or water
CHOOSING THE RIGHT OLIVE OIL
When deciding on an olive oil for your salads or cooking, it is important to use a good quality extra virgin olive oil. Why you ask? For it’s flavour and to best know this is taste it and it should taste smooth, fresh, rich, fruity and peppery.
To know best is to experiment, use a popular brand you can purchase at a grocery store and compare it to a good quality evoo from Greece, Spain or Italy and taste it. You will notice a huge difference, why is because the other olive oil’s add different types of vegetable oils with the olive oils. Yes a good quality will cost you more and save it for a special dinner. The price is well worth it!
HOW TO MAKE THIS SALAD
1. Preheat to 425℉ (218℃). Add and toss zucchini, cherry tomatoes, red onion, asparagus, red pepper, and garlic with olive oil, salt and pepper. Roasted for 20-22 minutes, until golden and toss halfway through.
2. Meanwhile, cook orzo for about 8 minutes until tender. Drain well and transfer to a large mixing bowl.
3. Once the vegetables are roasted, add to the pasta bowl, making sure you scrap off extra olive oil from the baking sheet.
4. Using a liquid measuring cup, whisk together olive oil, lemon juice, sea salt and pepper. Pour and combine the dressing with the pasta. Set aside to cool. Then add parsley and basil and serve.
Once the pasta and roasted vegetables are tossed, garnish with the fresh parsley and basil. Feel free to substitute the vegetables for this salad. Other options are: broccoli, cauliflower, carrots, green beans, leeks, yellow squash, swiss card, argulua kale and spinach can be added at the end with the fresh herbs.
MAKE AHEAD AND STORING
This is a great salad to be made ahead and perfect for those family and friends gathering. It can be stored in the refrigerator for up to 3-4 days. Just make sure you add a lid to keep in fresh.
DID YOU MAKE THIS RECIPE?……
I would love to hear your feedback, suggestions or a review. 🙂
Orzo Summer Salad with Roasted Vegetables
Equipment
- Baking sheet
Ingredients
Roasted vegetables:
- 1 zucchini, sliced and quartered
- 6-8 oz heirloom cherry tomatoes, cut in half
- 1/2 cup red onion, diced
- 10-12 asparagus spears, wooden ends removed, cut to 1 inch lengths
- 1 cup red pepper, deseeded, diced
- 1 garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh parsley, chopped
- 5-7 fresh basil leaves, chiffonade
Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/2 tsp Himalayan sea salt
- 1/4 tsp pepper
Orzo
- 1 cup orzo
- 2 cups water or vegetable broth
Instructions
- Preheat to 425℉ (218℃). Add and toss zucchini, cherry tomatoes, red onion, asparagus, red pepper, and garlic with olive oil, salt and pepper. Roasted for 20-22 minutes, until golden and toss halfway through.
- Meanwhile, cook orzo for about 8 minutes until tender. Drain well and transfer to a large mixing bowl.
- Once the vegetables are roasted, add to the pasta bowl, making sure you scrap off extra olive oil from the baking sheet.
- Using a liquid measuring cup, whisk together olive oil, lemon juice, sea salt and pepper. Pour and combine the dressing with the pasta. Set aside to cool. Then add parsley and basil and serve.
Lovely easy recipe. I made it for July 4th yesterday. I only had yellow and red peppers and red onions but they were perfect. I added basil at the end. A nice recipe to have in your repertoire.
Hi Joanne,
I am so pleased you enjoyed the salad. Thank you for your rating and comment.
Much appreciate,
Rose