Vegan Roasted Veggie Orzo Salad is a healthy, budget-friendly dish, packed with plant-based protein and heart healthy fats. Crispy roasted chickpeas and toasted walnuts add a delicious crunch to this warm and comforting salad.
Perfect for fall, or anytime of year, this nutrient-rich warm orzo salad takes less that 30 minutes to make from start to finish. Serve warm or chilled. Both ways are equally delicious.
- Sweet potato
- Brussels sprouts
- Red onion
- Extra-virgin olive oil
- Maple syrup
- Dried basil
- Dried oregano
- Crushed red pepper
- Fresh parsley
- Dried cranberries
- Salt & pepper
See recipe card for quantities.
This recipe is simple to follow, and there's not much cleaning up to do, which is why it's a weeknight favorite.
Although it's called, 'Vegan Roasted Veggie Orzo Salad', most small pasta shapes will work in this recipe. You can use what you already have on hand.
Cook the pasta according to the directions on the packet until al dente.
Preheat the oven to 425ºF.
Transfer the chopped veggies to a large bowl. Toss with olive oil, and salt to taste.
While the veggies are cooking, toss the chickpeas and walnuts in olive oil, and salt to taste. Transfer to a medium rimmed baking sheet and place in the oven on a rack below the veggies.
Meanwhile, make the dressing for the Vegan Roasted Veggie Orzo Salad. Add the dressing ingredients to a small jar with a lid, or use a medium bowl. Shake the jar until all the ingredients are fully incorporated, or whisk until combined. Set aside.
You will need give the dressing another good shake or whisk right before adding it to the salad.
Add the dressing and orzo to the other ingredients, and mix to combine. Serve warm or refrigerate before serving.
- Veggies - broccoli, cauliflower, baby potatoes, bell peppers, butternut squash, and carrots would all work great in this recipe
- Pasta - use gluten free orzo (Jovial Grain-Free Cassava Orzo is a fave) , or any small pasta shape
- Beans - The chickpeas can be replaced with cannellini, pinto, navy or Great Northern beans. Add the drained beans directly to the salad without roasting.
- Nuts - omit the walnuts, or substitute for slivered almonds, roasted peanuts, pistachios, or pecans
- Dried cranberries - substitute for dried raisins, or dried tart cherries
See this Orzo Salad with Oil-Free Pesto on my website for an oil-free pasta salad.
Grating garlic directly into the dressing adds more flavor. A microplane or fine grater works perfectly. Or you can use a garlic press if preferred.
Consider using a silicone baking sheet to line your baking sheet. It's nonstick, cuts down on parchment paper waste, and is easy to clean. Choose a brand that is heat resistant up to 500ºF that can withstand broiling.
Refrigerate any remaining Vegan Roasted Veggie Orzo Salad in an airtight container for up to 3 days. Enjoy chilled or reheat for serving.
These ingredients don't stand up well to freezing.
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Toss the veggies in balsamic vinegar, coconut aminos, lemon juice, or veggie broth for roasting. Season with a variety of herbs and spices you have on hand.
Use my oil-free tahini dressing in this Creamy Tahini Chickpeas & Veggies recipe.
My 12 favorites are: broccoli, cauliflower, eggplant, carrots, kale, beets, red onions, butternut squash, bell peppers, Brussels sprouts, asparagus, and potatoes.
Roasting veggies brings out their sweetness, making them irresistible even to kids.
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