Quick and easy vegan lemon orzo pasta salad with roasted vegetables is the perfect easy dinner! Dairy free, egg free, nut free, + gluten free.
Delicious lemon orzo pasta salad with roasted vegetables is an easy to make dish perfect for any occasion. With just a handful of ingredients, this salad comes together in about 30 minutes making it perfect for busy weeknights.
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, mustard, sulfites, and more
A complete meal on its own, this orzo salad has a good variety of vegetables, healthy whole grains, and a good amount of protein. The roasted vegetables add a sweet flavor to the dish, with the lemon hummus dressing gives it a fresh and zesty flavor.
You can serve this both as a main or as a side dish, making it an excellent addition to any summer BBQ, potluck, or dinner party. It pairs perfectly with both lemon roasted chicken or black bean burgers. Serve it warm or chilled.
Why You’ll Love this Salad
- Quick and easy to make
- Complete main meal in a bowl, perfect light lunch!
- Naturally dairy free, egg free, nut free
- Easy to make gluten free
- Great way to use a large variety of vegetables
Here is a quick rundown of what you need to mix up this easy meal made with simple ingredients.
- Orzo: Orzo is one of my favorite little pasta shapes! They even make a gluten free version if you need to use it.
- Lemons: Can’t have lemon pasta without lemons! I use the juice to make the dressing bright and flavorful. A quick zest of the lemons onto the pasta salad at the end brightens up the dish even more.
- Hummus: A plain and simple hummus provides the perfect base for this dressing. It adds a ton of protein and helps to keep this dish healthy.
- Cannellini Beans: I personally love cannellini beans, but if you prefer chickpeas (aka garbanzo beans) use those in place of them!
- Vegetables: Use your favorite veggies to make this. For these photos, I used cherry tomatoes, red bell pepper, red onion, and tiny cucumbers.
- Herbs: Dried oregano and dried basil make up the base herbs for this dressing. At the end, I love to add the fresh herbs as well. Dried and fresh herbs have slightly different flavor profiles so the combination really makes this dish dynamic.
- Salt, Pepper, + Sugar: Salt and pepper are added to taste. Sugar is an optional ingredient for if you want to sweeten up the dressing if the lemons are too tart.
If you are avoiding gluten/wheat, you can make this with a gluten-free orzo pasta, found here! Alternatively, you can use your favorite gluten free pasta shape to make this. It will still taste amazing.
If you are not avoiding dairy, you can add a sprinkle of feta cheese on top at the very end for even more protein.
Don’t have orzo on hand? You can make this with a different type of pasta! Choose a small type of short-cut pasta for a similar texture, or choose larger shapes like rotini or penne.
Change up the recipe by changing up the roasted veggies used! In addition to the cherry tomatoes, you can use zucchini, carrots, green beans, asparagus, sun-dried tomatoes, eggplant, and so many more.
Try adding kalamata olives when you add the cucumber slices.
If you are not avoiding dairy, you can add feta cheese or tiny mozzarella cheese balls to the dish.
At the end, sprinkle some vegan parmesan or vegan feta cheese crumbles on top.
Here is a quick overview of how to make this recipe. For more details, please see the recipe card below.
First, wash and chop all the vegetables that you plan on using. For this bowl, I sliced cherry tomatoes in half, chopped a red pepper, and thinly sliced red onion. Drizzle with olive oil, salt, and pepper, and roast this in the oven for about 25 minutes or until the vegetables develop some nice color.
Next, while the veggies are roasting, make the orzo according to package direction. Cook until the orzo is al dente, which for me, took about 10 minutes in the big pot.
Then, whisk together the hummus, lemon juice, herbs and spices to make the lemon dressing. Give a quick taste and adjust it for seasoning.
Next, chop up any fresh veggies you plan on adding to the dish. I used a few baby cucumbers for a fresh crunch. Drain and rinse the beans of your choice and set them aside.
When everything is done, it’s time to combine! Add the cooked orzo, roasted veggies, fresh veggies, beans, and lemon dressing to a large bowl. Give it a good stir until everything is combined. Sprinkle a little bit of lemon zest on top, along with fresh basil and enjoy!
- This easy meal is perfectly completed with some naan bread or sweet potato flatbreads.
- When reheating leftovers, add an extra squeeze of lemon juice and another drizzle of olive oil right before serving to brighten up the flavors.
How to Store
Store any leftovers in an airtight container in the fridge for up to 3 days.
I don’t recommend freezing this recipe.
More Pasta Dishes to Love
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- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- cutting board
- baking tray
- Cooking pot
- parchment paper (optional)
- 2 cups orzo
- 2 cups cucumbers sliced
- 1 red pepper roughly chopped
- 1 pint cherry tomatoes
- ½ cup red onion
- 1 cup cannellini beans drained and rinsed
- 1 tablespoon olive oil
- Pinch salt
- ½ cup feta cheese optional
Lemon Hummus Dressing
- ½ cup hummus
- 3 tablespoons lemon juice juice of 1 lemon
- 1 tablespoon coconut sugar or sugar of choice, optional
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- Salt and pepper to taste
- Roast the veggies. Preheat the oven to 425F and line a baking sheet with parchment paper or a silicone baking mat. Roughly chop the tomatoes, red pepper, and red onion. Drizzle with the olive oil and sprinkle with the salt. Roast for about 20 minutes or until nice and toasty.
- Make the orzo. While the veggies are roasting, make the orzo. In a large pot of salted water, cook the orzo according to package direction. My orzo needed to cook for about 10 minutes until it was fully cooked. Drain and set aside.
- Make the dressing. In a medium sized bowl, combine the hummus with lemon juice, coconut sugar, onion powder, garlic powder, oregano, basil, and salt and pepper. Whisk well and set aside.
- Assemble and serve. When the roasted veggies are done, it’s time to assemble! In a large bowl, combine the cooked orzo, roasted veggies, cannellini beans, and lemon hummus dressing. Mix well and serve warm or chilled. Top with feta cheese or more fresh basil if desired. Enjoy!
- Allergy Substitutions
- If you are avoiding gluten/wheat, you can make this with a gluten-free orzo pasta, found here! Alternatively, you can use your favorite gluten free pasta shape to make this. It will still taste amazing.
- If you are not avoiding dairy, you can add a sprinkle of feta cheese on top at the very end for even more protein.
- Don’t have orzo on hand? You can make this with a different type of pasta! Choose a small type of short-cut pasta for a similar texture, or choose larger shapes like rotini or penne.
- Change up the recipe by changing up the roasted veggies used! In addition to the cherry tomatoes, you can use zucchini, carrots, green beans, asparagus, sun-dried tomatoes, eggplant, and so many more.
- Try adding kalamata olives when you add the cucumber slices.
- If you are not avoiding dairy, you can add feta cheese or tiny mozzarella cheese balls to the dish.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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