Description
A bright and comforting pasta salad featuring warm orzo, roasted squash, and a zesty lemon herb dressing, perfect for fall gatherings.
Ingredients
- 2 cups orzo pasta, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 small butternut squash (about 2 cups), peeled and cubed
- 1 red bell pepper, diced
- 1/2 cup halved cherry tomatoes
- 1/3 cup crumbled feta or a crumbly cheese alternative
- 1/4 cup toasted pumpkin seeds (pepitas) or chopped toasted walnuts
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
- 3 green onions, thinly sliced
- Salt and freshly ground black pepper
- For the dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss cubed butternut squash and diced red pepper with 2 tablespoons olive oil, a pinch of salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and caramelized. Let cool slightly.
- Bring a large pot of salted water to a boil. Add orzo and cook until al dente (about 8–9 minutes). Drain and rinse briefly under cold water to stop cooking and cool the pasta for the salad.
- Whisk together lemon juice, Dijon, minced garlic, honey, olive oil, salt, and pepper in a small bowl until emulsified.
- In a large bowl combine the cooled orzo, roasted squash and pepper, cherry tomatoes, green onions, parsley, mint, and seeds or nuts. Pour dressing over the salad and toss gently to combine. Crumble cheese over the top and toss lightly, or reserve for garnish.
- Taste and adjust seasoning. Serve at room temperature or chilled.
Notes
Refrigerate in an airtight container for up to 3 days. Keep dressing separate for fresher texture. For a gluten-free version, use gluten-free orzo. Serve alongside warm breads or savory pies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian