Warm Roasted Vegetable and Orzo Salad

Warm Roasted Vegetable and Orzo Salad

Serves 4


8 oz. orzo pasta
4 oz. petite baby carrots, chopped crosswise into 3-4 pieces each
5-6 oz. raw cauliflower florets, chopped into small pieces
5-6 oz. raw broccoli florets, chopped into small pieces
- Kowalski's Extra Virgin Olive Oil, as needed for roasting the vegetables
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
14 oz. canned garbanzo beans, rinsed and drained
1 ½ jarred roasted red peppers, well drained, chopped small
- Lemon Tahini Dressing (recipe below)
1 cup crumbled Israeli feta cheese
2 tbsp. chopped fresh Italian parsley
Order Groceries
  1. Preheat oven to 400°.
  2. Cook orzo in salted water according to pkg. directions; drain and keep warm.
  3. Meanwhile, in a large mixing bowl, toss vegetables with oil to lightly coat; season with salt and pepper.
  4. Spread vegetables on a parchment-lined baking sheet; roast in preheated oven until dark on the edges and barely fork-tender (about 12 min.).
  5. In a large mixing bowl, combine roasted veggies with warm orzo, beans and roasted red peppers; toss with dressing to coat.
  6. Fold in cheese; adjust seasoning to taste.
  7. Garnish with parsley; serve immediately or, to enjoy this salad cold, store in the refrigerator, covered, for up to 3 days.


LEMON TAHINI DRESSING: In a blender or food processor, blend ½ cup Kowalski's Freshly Squeezed Lemon Juice, ⅓ cup tahini, 4 tsp. Kowalski's Pure Honey, 1 tbsp. Dijon mustard, 2 cloves finely minced garlic and ¼ tsp. kosher salt. While mixture is blending, slowly stream in ½ cup Kowalski's Extra Virgin Olive Oil to form an emulsified dressing. Makes about 2 cups.

Tasty Tip:

  • Whether served warm or cold, this salad is great on its own or with grilled chicken or pork.

Find It!

  • Find Kowalski's Freshly Squeezed Lemon Juice in the Produce Department.
  • Find tahini in the Global Foods Aisle.
  • Find Israeli feta cheese in the Specialty Cheese Department.