This white bean and orzo salad is a flavorful and hearty dish perfect for any occasion. Packed with tender roasted vegetables and dressed in a sweet and tangy tomato and red pepper vinaigrette, it’s absolutely irresistible. Whether you’re looking for a vibrant, fresh plant-based pasta salad to share at a gathering or a light meal to enjoy at home, this recipe is sure to become a favorite!
INGREDIENTS
Roasted Veggies
- 8 oz cauliflower florets
- 5 baby bell peppers
- 8 radishes, quartered
- 3 small tomatoes (e.g., Campari or other small variety)
- Olive oil spray
- Pinch of salt
- Freshly ground black pepper
Salad Ingredients
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, chopped
- ¼ cup chopped fresh herbs (parsley or dill)
- 3 roasted peppers, chopped
- 15 oz can white beans, drained and rinsed
- 8 oz orzo (dry), cooked according to package instructions
Dressing Ingredients
- ¼ cup white balsamic vinegar
- ¼ cup olive oil
- 1 tbsp pure maple syrup
- 3 roasted tomatoes (reserved from the roasting step)
- 2 roasted baby bell peppers (reserved from the roasting step)
- Pinch of salt
INSTRUCTIONS
- Roast the Veggies
- Preheat your oven to 400°F (200°C).
- Arrange the cauliflower, radishes, bell peppers, and tomatoes on a baking sheet.
- Lightly spray with olive oil, season with salt and pepper, and roast for 20 minutes, turning once halfway through.
- Cook the Orzo
- Prepare the orzo according to the package instructions. Once cooked, set it aside to cool.
- Prep the Salad Ingredients
- Chop the cucumbers, cherry tomatoes, and fresh herbs, and place them in a large mixing bowl.
- Make the Dressing
- In a blender or food processor, combine the olive oil, white balsamic vinegar, maple syrup, salt, and the reserved roasted tomatoes and bell peppers. Blend until smooth.
- Assemble the Salad
- Chop the extra roasted peppers and add them to the mixing bowl along with the orzo, roasted cauliflower, white beans, radishes, and dressing. Toss everything together until well combined.
- Cool and Store
- Let the salad cool completely before covering it tightly. Store in the refrigerator for up to 4 days for the best flavor and freshness.
NUTRITION (PER SERVING)
- Calories: 422 kcal
- Carbohydrates: 65 g
- Protein: 14 g
- Fat: 12 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 8 g
- Sodium: 246 mg
- Potassium: 945 mg
- Fiber: 8 g
- Sugar: 10 g
- Vitamin A: 1688 IU
- Vitamin C: 82 mg
- Calcium: 114 mg
- Iron: 4 mg
