Orzo Pasta Salad Recipe
This orzo pasta salad is packed with delicious flavor and texture! It's the perfect summer side dish packed with fresh vegetables, white cheddar cheese, and a zesty hummus dressing.
Yield: 6
Calories:
Materials
Salad Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 5-7 minutes. Strain and set the orzo aside to cool.
- Preheat the oven to 400ºF. Spread the broccoli, onion, and garlic evenly on a baking sheet. Add olive oil and salt, and toss to coat. Roast the vegetables for 15 minutes.
- After 15 minutes, add the tomatoes to the pan and roast for an additional 10-15 minutes or until the broccoli begins to brown. Remove from the oven and set aside to cool for 15 minutes.
- While the vegetables are roasting heat a small skillet over medium heat and toast the pinenuts until golden brown, about 3-5 minutes.
- Prepare the dressing. Add the lemon juice, lemon zest, olive oil, hummus, salt, and pepper to a bowl and whisk to combine.
- Add the orzo to a bowl with half of the dressing. Toss to coat.
- Add the roasted vegetables, cheddar cheese, pine nuts, salt, and remaining dressing to the orzo. Toss to combine.*
- Top with fresh parsley and serve immediately or transfer to the refrigerator to cool and become more flavorful.
Notes
- To speed up the pasta's cooling process, transfer the strained pasta to a large bowl and cover it with cold water. Add a few ice cubes and let the pasta sit. Strain and remove the ice cubes from the pasta before mixing the salad.
- If you want the pasta salad to be a bit more creamy, add a few extra tablespoons of hummus straight into the salad in step 7.
- Feel free to mix up what type of vegetables you roasted for this salad.
- Basil, mint, or chopped chives would all be great herb additions to this salad.
- This pasta salad is best the next day.