Imagine a vibrant, Mediterranean-inspired dish that combines the rustic charm of roasted vegetables with the delicate texture of orzo pasta - welcome to the most irresistible French vegetable salad you'll ever taste! This "Salade d'Orzo aux Légumes Rôtis" is not just a recipe, it's a culinary journey that brings the sun-drenched flavors of Provence directly to your plate. Perfect for summer gatherings, quick lunches, or a sophisticated side dish, this recipe promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Française
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh herbs (basil, parsley)
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash and chop the mixed vegetables (zucchini, bell peppers, and carrots) into uniform bite-sized pieces, approximately 1-inch cubes. This ensures even roasting and consistent cooking.
- In a large mixing bowl, toss the chopped vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the seasoned vegetables evenly on the prepared baking sheet.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through, until they are golden brown and slightly caramelized at the edges.
- While vegetables are roasting, bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, typically 8-10 minutes, until al dente.
- Drain the orzo in a colander and rinse briefly with cold water to stop the cooking process. Toss with 1 tablespoon olive oil to prevent sticking.
- Prepare the garlic vinaigrette by mincing the garlic cloves finely and whisking them with balsamic vinegar, remaining olive oil, salt, and pepper in a small bowl.
- In a large serving bowl, combine the cooked orzo, roasted vegetables, and freshly chopped herbs. Pour the garlic vinaigrette over the mixture and gently toss to combine.
- Taste and adjust seasoning if needed. Let the salad rest for 5-10 minutes to allow flavors to meld together.
- Serve at room temperature, garnishing with additional fresh herbs if desired. This salad can be enjoyed immediately or chilled for later consumption.
Tips
- Vegetable Roasting Secrets: Cut vegetables into uniform sizes to ensure even caramelization. Use high heat (425°F) for that perfect golden-brown exterior.
- Pasta Perfection: Cook orzo just until al dente and rinse with cold water to stop cooking. This prevents mushy texture and helps maintain a pleasant bite.
- Flavor Enhancement: Let the salad rest for 5-10 minutes after dressing to allow herbs and vinaigrette to fully infuse the ingredients.
- Customization Options: Feel free to swap vegetables based on seasonal availability or personal preference. Try adding feta cheese or toasted pine nuts for extra texture.
- Make-Ahead Magic: This salad tastes even better the next day, making it ideal for meal prep or picnics. Store in an airtight container in the refrigerator.
- Herb Selection: Use fresh herbs for maximum flavor impact. A mix of basil and parsley works wonderfully, but feel free to experiment with your favorites.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
