Garden Vegetable Orzo Salad (vegan)
This Garden Vegetable Orzo Salad is the perfect way to enjoy the flavors of summer. Made with zucchini, yellow squash, sweet corn, cherry tomatoes, fresh basil, cannellini beans, and orzo, it’s a light, colorful vegan pasta salad that’s always a crowd favorite.
Every summer, I find myself looking for simple recipes that make the most of fresh garden vegetables. This orzo salad has become one of my favorite salads because it’s colorful, wholesome, and always a hit at BBQs and potlucks. If you love cooking with summer produce, be sure to try my Heirloom Tomato Peach Panzanella too.
Whenever I bring this salad to a gathering, someone always asks for the recipe. It’s easy to make, travels well, and tastes just as delicious served warm or chilled. Round out your menu with my Crispy Smashed Potato Salad and Easy Bruschetta Recipe for a spread that’s perfect for entertaining.
Spotlight on This Garden Vegetable Orzo Salad (vegan)
- Simple: Made with fresh, wholesome ingredients and a handful of pantry staples, this Garden Vegetable Orzo Salad comes together with minimal effort. Grill the vegetables, cook the orzo, toss everything together, and enjoy!
- Perfect for meal prep: This orzo salad tastes just as delicious the next day, making it a great option for healthy lunches or easy dinners throughout the week.
- Fresh and flavorful: Grilled zucchini, yellow squash, sweet corn, white onion, juicy cherry tomatoes, fresh basil, and creamy cannellini beans create the perfect combination of fresh summer flavors in every bite.
- Healthy: Packed with vegetables, plant-based protein, and heart-healthy olive oil, this nourishing vegan pasta salad is a wholesome side dish or light meal everyone will love.
- Perfect for entertaining: Whether you’re headed to a BBQ, picnic, potluck, or backyard gathering, this colorful orzo salad is always a crowd-pleaser and pairs beautifully with all your favorite summer dishes.
The Ingredients
Orzo: Tender orzo is the perfect pasta for this salad because it blends beautifully with the vegetables without overpowering them.
Zucchini: Grilling the zucchini brings out its natural sweetness while adding a delicious smoky flavor that pairs perfectly with the fresh vegetables.
Yellow squash: Tender yellow squash adds beautiful color, a mild flavor, and another layer of smoky goodness after grilling.
Sweet corn: Fresh grilled corn adds a pop of sweetness and a satisfying crunch that makes every bite taste like summer.
Yellow onion: Grilled onion becomes tender and lightly caramelized, adding a subtle sweetness and incredible depth of flavor to the salad.
Cherry tomatoes: Juicy cherry tomatoes add a burst of fresh flavor and vibrant color. I recommend using ripe cherry or grape tomatoes for the sweetest taste.
Cannellini beans: Creamy cannellini beans add plant-based protein and fiber, making this salad more satisfying while complementing the fresh vegetables.
Extra virgin olive oil: A good-quality extra virgin olive oil lightly coats the pasta and vegetables, allowing all of the fresh summer flavors to shine.
Garlic powder: Garlic powder adds a savory boost without overpowering the grilled vegetables and fresh basil.
Fresh basil: Fresh basil brightens the entire salad with its fragrant, herbaceous flavor. I recommend adding it just before serving for the freshest taste.
Salt and black pepper: Season to taste to enhance the natural sweetness of the grilled vegetables and bring all of the flavors together.
Frequently Asked Questions
Yes! This salad is perfect for making ahead. Prepare it up to one day in advance and store it in an airtight container in the refrigerator. Before serving, give it a good toss and add an extra drizzle of olive oil if needed.
Absolutely! This garden vegetable orzo salad is delicious served warm, at room temperature, or chilled, making it perfect for everything from meal prep to summer gatherings.
This orzo salad pairs well with veggie patties, grilled vegetables, sandwiches, wraps, or your favorite BBQ dishes. It’s also delicious served alongside appetizers like hummus and bruschetta.
Yes! While orzo gives this salad its signature texture, small pasta shapes like ditalini, pearl couscous, or small shells also work well.
Fresh grilled corn provides the best flavor, but frozen or canned corn can be substituted if needed. Simply thaw or drain it before adding it to the salad.
Definitely! Cannellini beans are creamy and mild, but chickpeas, butter beans, or great northern beans are all great substitutes.
Yes! Simply substitute your favorite gluten-free orzo or another small gluten-free pasta.
Grilling adds incredible smoky flavor, but you can roast the vegetables in the oven or sauté over the stove if grilling isn’t an option.
The Instructions
Step one: Cook the orzo according to the package instructions. Drain well, then drizzle with a splash of olive oil and gently toss to coat, preventing the pasta from sticking together. Set aside to cool while you prepare the remaining ingredients.
Step two: Place the sliced onion, zucchini, yellow squash, and ears of corn on a baking sheet. Drizzle with avocado oil and gently toss until evenly coated. Do not season with salt and pepper, as salt can draw out moisture and prevent the vegetables from caramelizing.
Transfer the vegetables to a preheated grill. Cook the zucchini and yellow squash for 2-3 minutes per side, or until tender with beautiful grill marks. Rotate the corn every minute to evenly char all sides, and flip the onion slices every 1-2 minutes until tender and lightly caramelized. As each vegetable finishes cooking, transfer it back to the baking sheet and allow everything to cool before chopping and assembling the salad.
Step three: Cut the corn kernels from the cob and chop the grilled zucchini, yellow squash, and onion into bite-sized pieces. Add the cooled orzo, grilled vegetables, corn, cherry tomatoes, cannellini beans, fresh basil, garlic powder, olive oil, salt, and black pepper to a large serving bowl. Gently toss until everything is evenly coated. Taste and adjust the seasonings as needed. Enjoy immediately or refrigerate for about an hour to allow the flavors to meld before serving.
Storage
Store this orzo salad in an airtight container and keep it in the fridge. It will last 3-4 days in the fridge. I do not recommend freezing this pasta.
Tips and Modifications
Choose fresh summer vegetables: This salad tastes best when made with fresh, in-season zucchini, yellow squash, corn, tomatoes, and basil. Peak-season produce will give you the most flavor.
Don’t overcook the vegetables: Grill the vegetables just until they’re tender with light char marks. Overcooking can make them too soft and take away from the texture of the salad.
Let the ingredients cool: Allow the grilled vegetables and orzo to cool before mixing everything together. This helps keep the tomatoes and basil fresh and vibrant.
Taste before serving: Give the salad one final taste before serving and adjust the salt, pepper, or olive oil as needed.
Add more protein: Turn this side dish into a complete meal by adding grilled tofu.
Add red pepper flakes for a heat kick.
Make it cheesy: If you aren’t dairy-free, sprinkle crumbled feta or freshly grated Parmesan over the top before serving. For a vegan option, add your favorite dairy-free feta.
Finish with extra flavor: Just before serving, garnish with more fresh basil, a drizzle of extra virgin olive oil, toasted pine nuts, or a squeeze of fresh lemon juice for an extra burst of flavor.
More Summer Vegan Salad Recipes
Summer Heirloom Tomato and Peach Salad
Easy Cherry Tomato Couscous Salad
Arugula Orange Salad with Candied Pecans
Grilled Corn Salad with Fresh Herb Dressing
Simple Vegan Cucumber Salad with Fresh Dill
Vegan Summer Kale and Berry Salad
Garden Vegetable Orzo Salad (vegan)
Equipment
- 1 BBQ
- 1 large bowl *For the pasta salad
- 1 medium-sized saucepan *To cook the pasta
Ingredients
- 1 cup dry orzo
- 2 ears of corn
- 1 zucchini, end cut off, sliced lengthwise
- 1 yellow squash, ends cut off, sliced lengthwise
- ½ large white onion, peeled and sliced
- 1 can (15.5oz) Cannellini beans, washed and drained
- 3 tablespoons avocado oil *To roast the vegetables in
- 2 teaspoons sea salt
- ½ teaspoon pepper
- 1 cup cherry tomatoes, sliced in 1/2
- ¼ cup fresh minced basil
- ½ teaspoon garlic powder
- 2 tablespoons extra virgin olive oil *To toss into the finished salad
Instructions
- Cook the orzo according to the package instructions. Drain well, then drizzle with a splash of olive oil and gently toss to coat, preventing the pasta from sticking together. Set aside to cool while you prepare the remaining ingredients.
- Place the sliced onion, zucchini, yellow squash, and ears of corn on a baking sheet. Drizzle with avocado oil and gently toss until evenly coated. Do not season with salt and pepper, as salt can draw out moisture and prevent the vegetables from caramelizing.Transfer the vegetables to a preheated grill. Cook the zucchini and yellow squash for 2-3 minutes per side, or until tender with beautiful grill marks. Rotate the corn every minute to evenly char all sides, and flip the onion slices every 1-2 minutes until tender and lightly caramelized. As each vegetable finishes cooking, transfer it back to the baking sheet and allow everything to cool before chopping and assembling the salad.
- Cut the corn kernels from the cob and chop the grilled zucchini, yellow squash, and onion into bite-sized pieces. Add the cooled orzo, grilled vegetables, corn, cherry tomatoes, cannellini beans, fresh basil, garlic powder, olive oil, salt, and black pepper to a large serving bowl. Gently toss until everything is evenly coated. Taste and adjust the seasonings as needed. Enjoy immediately or refrigerate for about an hour to allow the flavors to meld before serving.
