Winter Orzo Salad

This vegan orzo salad with veggies and crispy chickpeas is a satisfying one-bowl meal to add to your weeknight dinner rotation.

Orzo pasta has become one of my favorite pantry ingredients in recent years. It’s quick-cooking, has a cozy texture, and can easily be incorporated into many meals – be it a comforting tomato orzo bake, orzo soup, or a hearty warm salad like this one.

This orzo salad with roasted veggies, crispy chickpeas, and creamy vinaigrette is a satisfying one-bowl meal that offers plenty of opportunity for riffing (ideas below).

It’s a great option for an easy weeknight meal and the leftovers work well for lunch the next day. The salad would also be a fabulous addition to any winter potluck.

Key Ingredients + Substitutions

• Orzo: Although it looks like long rice, orzo is not a grain but rather a shape of pasta. It cooks and tastes like pasta, and can be found in the pasta aisle of most supermarkets.
• Sweet Potato: Adds color and sweetness. Feel free to substitute with butternut squash here, if you prefer it.
• Brussels Sprouts: Can be subbed with broccoli or even green cabbage, chopped into small pieces.
• Chickpeas: Add protein to this vegan meal.
• Pumpkin Seeds: Also add some protein, as well as heart-healthy fats. Can be subbed with pine nuts.
• Lemon Juice: Creates a mild dressing that brightens up the other ingredients.
• Mayo: Just a tablespoon of this condiment makes the dressing creamy and helps it adhere to the salad ingredients. (You can use vegan or conventional.)

How to Make Winter Veggie Orzo Salad (Step-by-Step Photos)

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Roast the Veg and Chickpeas

Drain and rinse the chickpeas in a mesh strainer, and pat them completely dry with paper towels; this is a crucial step that helps them crisp up.

Toss them on a large baking sheet with the vegetables, oil, and seasonings. Roast until the chickpeas are crispy and the sweet potatoes are cooked, about 25 minutes, tossing halfway through.

Pro Tip: Be sure to cut the sweet potatoes really small (about 1/2-inch pieces) so they cook quickly.

Step 2: Toast the Pumpkin Seeds

Place the seeds on a separate baking sheet, and roast them until fragrant and lightly golden, about 10 minutes. Immediately transfer to a plate to cool and crisp up.

Step 3: Make the Dressing

Combine all the dressing ingredients in a lidded jar and shake to incorporate. Alternatively, whisk the ingredients together in a bowl.

Step 4: Boil the Orzo

Cook orzo in salted boiling water, just like you would any other pasta.

Pro Tip: Be sure to drain it well to avoid a soggy salad.

Step 5: Finish the Salad

Combine everything in a large bowl and toss to incorporate. (I recommend combining the ingredients while they’re still warm so they absorb the flavors of the dressing.) Taste and adjust the seasonings if needed. Serve warm or at room temperature.

Serving Suggestions

While this veggie orzo salad is a complete meal on its own, you can certainly serve it as part of a bigger meal. It goes great with tofu schnitzel, tomato-baked butter beans, and lentil patties.

Notes on Leftovers + Make-Ahead Tips

This salad is best when served right away, but the leftovers are still pretty great; store in an airtight container in the fridge and eat within 3 days.

If not serving right away – or if bringing the salad to a potluck – I recommend holding off on adding the pumpkin seeds until ready to serve. Otherwise, they can get a little soggy.

More Hearty Salads to Try

• Edamame Quinoa Salad with Peanut Dressing
• White Bean Salad with Dill
• Summer Pearl Couscous Salad
• Cold Green Lentil Salad

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

The Full Recipe