Vegetarian, Italy
Orzo salad with roasted vegetables and mozzarella
This orzo salad with roasted vegetables and mozzarella is an Italian style summer dish for 4 people, ready in 35 minutes, very easy to make, at €2.70 per serving. The trick is to toss the orzo with olive oil while it's still warm so it soaks up the dressing, and add the mozzarella only at the end so it stays in soft, melty chunks instead of melting into the pasta.
A warm orzo salad with roasted vegetables, mozzarella, basil, and pine nuts, perfect for a summer dinner.
- Total time
- 35 min
- Difficulty
- Very easy
- Cost per person
- €2.70
- Calories per person
- 660 kcalcalculated by Kiloach, your weight coach
- Season
- Summer
Orzo looks like grains of rice, but its firm bite and mild flavor make it the perfect base for soaking up olive oil, lemon juice, and the juices from roasted vegetables. Zucchini, eggplant, and red bell pepper roast in the oven until tender and lightly caramelized, which builds flavor without any cream or heavy sauce. Cubed mozzarella adds softness, fresh basil brings an herbal note, and toasted pine nuts add the crunch that ties everything together.
This is a salad you can eat warm or cold, great for a weeknight when it's too hot to stand over the stove, or for a dish you prep ahead before guests arrive. At Mon Chou, we like it for how simple it is, just 35 minutes start to finish, and because it travels well for a picnic or a packed lunch.
The ingredients
Pantry
- Orzo pastaoften in the pantry 300 g
- Pine nuts 30 g
- Olive oiloften in the pantry 6 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Zucchini 2
- Eggplant 1
- Red bell pepper 2
- Basil 10 sprigs
- Lemon 1
Dairy
- Mozzarella 2
Allergens Gluten, Lactose, Tree nuts
The step by step recipe
-
Cut the vegetables into cubes, toss them with 3 tablespoons of oil, salt, and pepper, then roast at 220°C. 25 min
Spread them in a single layer on the baking sheet so they roast instead of steaming.
-
Cook the orzo in boiling salted water according to the package instructions. 9 min
It sticks easily, stir it during the first few minutes.
-
Drain the orzo, drizzle it with oil, and toss it with the roasted vegetables while they're still warm. 2 min
Never rinse the orzo, you'd wash away the starch that holds the salad together.
-
Add the lemon juice, diced mozzarella, and torn basil. 2 min
Add the mozzarella at the end, it won't melt from the warmth.
-
Sprinkle with dry toasted pine nuts and serve warm or cold. 2 min
The pine nuts are ready when they smell fragrant, watch them closely.
Our tips to get it right
- Cut all the vegetables into similar sized cubes so they roast at the same pace in the oven.
- Taste the seasoning once everything is mixed together, the amount of lemon and salt you need can shift depending on how ripe the vegetables are.
- If you're making the salad ahead, keep the pine nuts and basil separate and add them right before serving so they stay crunchy and fragrant.
The variations
- Swap the mozzarella for crumbled feta for a saltier, more Mediterranean take.
- Add cubes of grilled chicken if you want a heartier meal for bigger appetites.
- For a faster version, pan sear the vegetables over high heat for a few minutes instead of roasting them, the flavor will be less smoky but the salad will be ready 15 minutes sooner.
What to serve it with
- A glass of cold lemonade
- Grilled bread rubbed with garlic
- Sparkling water with lemon
Storage
The salad keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well, the mozzarella and vegetables would lose their texture. Let it sit out for about 15 minutes before serving so it softens up a bit.
Questions about this dish
Can I use a different type of pasta instead of orzo?
Yes, small short pasta shapes like ditalini or risoni work well. Pick a shape that holds onto the dressing and cooks in a short amount of time.
Can I make this salad a day ahead?
Yes, you can cook the orzo and roast the vegetables the day before, then keep them separate in the refrigerator. Mix everything with the mozzarella, basil, and pine nuts right before serving.
What can I use instead of pine nuts?
Toasted slivered almonds or chopped walnuts give the same crunch. Keep in mind this changes the tree nut allergen in the dish.
How do I keep the orzo from sticking while it cooks?
Stir it well during the first few minutes in boiling water, that's when it sticks the most. Using plenty of salted water also helps prevent this.
How long does it take to make an orzo salad with roasted vegetables and mozzarella?
Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in an orzo salad with roasted vegetables and mozzarella?
About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does an orzo salad with roasted vegetables and mozzarella cost?
About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.
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