White Bean and Orzo Salad

This white bean and orzo salad is a delicious and satisfying dish for any occasion. It is chock full of tender roasted veggies and it has a a sweet and tangy tomato and red pepper vinaigrette dressing that is to die for. If you are looking for a vibrant and fresh plant-based pasta salad to bring to a party or that eats like a light meal, this is your new favorite recipe!

Why you will love this White Bean and Orzo Salad

There are so many reasons to love this White Bean and Orzo Salad! It's a great Spring recipe because it features seasonal produce like radishes, cauliflower and fresh herbs. The meaty white beans and orzo pasta make it extra filling without being a heavy meal.

Roasted radishes are surprisingly delicious and have a texture that is unexpected and different. The dressing, which is made by blending roasted tomatoes and peppers with sweet white balsamic vinegar and olive oil is delicious and different. It pairs so well with all the plant-based ingredients and makes this an unforgettable flavor sensation.

What is Orzo?

Orzo is the perfect light pasta base for this white bean and orzo salad recipe. It is small and oblong similar to rice. The texture and mouthfeel is more like a pasta than any other grain. It is made of flour so it is not a gluten free food. Orzo is a really great ingredient for chilled pasta salad. It doesn't dry out as much as other pastas do and it doesn't get soggy or blow up either. Orzo is light, tender and versatile.

Ingredients for White Bean and Orzo Salad

Most of the ingredients for this easy pasta salad recipe are available year round. Although we call this a Spring salad, it will be enjoyed all year. Of course I think it's salad season every day, but this one is perfect for spring and summer when the produce is abundant. Let's run through the ingredients list:

• Roasted veggies- Cauliflower, radishes and bell peppers are full of flavor and make this salad a healthy recipe with plenty of fiber. Packing a pasta salad with veggies helps insure proper portion sizes and fills you up faster.
• The salad base- This salad has no lettuce or greens. Instead the filling base of the salad is orzo pasta and white beans.
• Fresh veggies- This salad is utilizes the most basic of fresh produce. Sweet cherry tomatoes really shine in this dish and cucumbers add a satisfying crunch. Both continue to improve as they marinate in the dressing and help to keep the salad moist as the days pass. Fresh herbs really make the flavors pop. Parsley or dill are great choices as is basil, cilantro and mint.
• Roasted red pepper dressing - The dressing ingredients are unusual yet simple and produce an unexpectedly delicious flavor result. Blending roasted tomatoes and roasted peppers produces a depth of flavor unlike most vinaigrettes. White balsamic is a little sweeter than regular balsamic. I prefer it for this recipe because it enhances the beautiful color. I add a little maple syrup to cut the acidity and tang.

How to make White Bean and Orzo Salad

This salad is a really easy cook. From start to finish it can be ready in about 30 minutes if timed properly. My recipes always take timing into account when writing them. Take that into account when following. This salad is made in very easy steps.

• Roast the veggies- Cook the The cauliflower, peppers, tomatoes and radishes on one pan in the oven. Simply toss them in olive oil, season with salt and pepper and cook at 400 for 20 minutes. I love cooking on a sheet pan this way because it is low maintenance and you basically forget about it while you are cooking and doing other steps.
• Cook the Orzo- Cooking pasta is a no brainer. Most boxes have directions that you can follow, please do so. Adding a little olive oil and salt to the water when cooking pasta is optional but recommended. Be sure not to overcook. Once the orzo is ready, drain it well and rinse with cool water, toss with a little oil to prevent sticking and set aside until all is ready. If timed properly, it won't be sitting there waiting for long.
• Make the Salad- While the pasta and veggies are cooking, chop the other ingredients. that way everything will be ready all at once. To a large salad bowl add the chopped tomatoes, cucumbers, herbs and beans.
• Make the dressing: The reason we are making the dressing so late in the recipe is that we are waiting for the roasted tomatoes and peppers from step one. Once they are cooked, make the dressing. Blender dressings like this one are so simple and easy to make. To a blender add the roasted tomatoes, roasted peppers, olive oil, white balsamic vinegar, salt and maple syrup and blend until smooth.
• Toss the salad- Once all the components are ready add them to the bowl with the salad base. Chop any peppers that remain and add to the salad. Then pour the blender dressing over the ingredients and toss it well.

Variations on White Bean and Orzo Salad

I get a lot of questions on social media about substitutes for different items in the ingredients list. Let's be proactive by adding this section to my recipe blog post. Here is how to make this white bean and orzo recipe work for you.

• What if I am gluten free? If consuming gluten is something you can't do, making this a gluten free recipe is very easy. Simply purchase a gluten free pasta! There are so many wonderful options out there like chickpea pasta, lentil pasta, rice and corn pastas, the possibilities are endless. Alternately, consider substituting quinoa or brown rice for the orzo. These are great options as well. Another thing you can try is substituting roasted potatoes for the pasta.
• How do I add more protein? Many people are concerned about getting enough protein in their diet. The question that I get asked most is "how do I get enough protein on a vegan diet?" This recipe can easily be adapted to add more protein. If you are plant-based, adding some hemp seeds or nuts like almonds or walnuts would up the protein content without changing the flavors. Another addition would be some crispy tofu cut in cubes or some crumbled tempeh. Vegan Chkn would be a nice option here as well. If you are not plant-based, you can add your favorite animal protein or cheese. The flavors in this one would go well with chicken or shrimp or feta cheese.
• Ingredients Substitutes- Often times, people message me because they can't find a particular ingredient. Let's talk about substitutes. Cauliflower can be subbed by broccoli or Brussels sprouts. Sub regular bell pepper for baby bells. If finding radishes is too hard, substitute any vegetable that can roast well. I suggest zucchini rounds, chopped green beans or cubed eggplant. White balsamic vinegar can certainly be subbed by regular balsamic. The flavor will be delicious but the color will be much darker. Substitute English cucumber for the Persian cucumbers
• Can I make this an oil free recipe? This recipe is easy to make oil free. Simply omit the oil in the roasting process and everywhere else in the recipe! For the dressing just leave it out or sub with another healthy fat like tahini or cashews and blend. Add water until you get the right consistency.
• Recommended Add ons: This white bean and orzo salad is delicious as is but I love when people "jazz cook". Reasons for "going rogue" on a recipe include substitutes to prevent food waste, strong dislike for any ingredient, or unavaiability. Either way, adding any vegetable that you love is certainly reasonable as is adding more of a veggie to avoid wasting it. What you add is completely up to you and your tastes. But I recommend adding nutritional yeast for B12, protein and a cheesy flavor or adding some vegan (or not vegan) parmesan or feta cheese. Adding greens is always optimal. But I recommend a hardy green like kale or cabbage instead of lettuce which will wilt and get overpowered by the dressing.

Tips for making the best White Bean and Orzo Salad

• Fresh Produce- Always choose the freshest produce available for making your salad. I recommend using organic tomatoes, peppers and cucumbers if possible. Choose compari tomatoes, cherry tomatoes, flavor bomb or sugar bombs for optimum flavors.
• Preparation-Be sure to use a sharp knife. Vegetables cut with dull knives seem to degrade much faster. Also cooking with a great knife is more efficient, safer and more fun!
• Storage- Always let food cool completely before covering tightly. when you cover a dish tightly that still has some warmth left, it causes condensation and increases the risk of food borne illnesses. So if you need to put it in the refrigerator to cool down, leave the cover askew so the the condensation and heat can escape before sealing the cover.

Other Plant-based Pasta Salads

• The Best Vegan Pasta Salad
• Lemon and Herbs Pasta Salad
• Greek Inspired Orzo Salad

White Bean and Orzo Salad

This white bean and orzo salad is a delicious and satisfying dish for any occasion. It is chock full of tender roasted veggies and it has a a sweet and tangy tomato and red pepper vinaigrette dressing that is to die for. If you are looking for a vibrant and fresh pasta salad to bring to a party or that eats like a light meal, this is your new favorite recipe!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, lunch, Salad, Side Dish

Cuisine American, california, Italian, Mediterranean

Servings 5

Calories 422 kcal

Ingredients

  

1x2x3x

roasted veggies

• 8 oz cauliflower florets
• 5 baby bell peppers
• 8 radishes cut in quarters
• 3 small tomatoes compari or other smaller variety
• Olive oil for spraying
• Pinch salt
• Fresh ground black pepper

salad ingredients

• 1 cup cherry tomatoes halved
• 2 persian cucumbers chopped
• ¼ cup chopped fresh herbs parsley or dill
• 3 roasted peppers chopped
• 15 oz can white beans drained drained and rinsed
• 8 oz orzo (dry) cook according to package

Dressing ingredients

• ¼ cup white balsamic vinegar
• ¼ cup olive oil
• 1 tbsp pure maple syrup
• 3 roasted tomatoes (from roasting step not in addition to)
• 2 roasted baby bell peppers (from roasting step not in addition to)
• 1 pinch salt

Instructions

 

• Preheat oven to 400
• On a sheet pan place cauliflower, radishes, bell peppers and tomatoes, spray with oil, season with salt and pepper and bake for 20 minutes turning once halfway
• Cook orzo according to package and set aside
• Chop other ingredients: cucumbers, tomatoes, herbs and put in a large bowl
• Make dressing by combining oil, vinegar, pure maple, salt and the roasted tomatoes and bell peppers from roasting step.
• Chop the extra peppers and add to the salad bowl along with the orzo, roasted cauliflower, beans and radishes and the dressing. Mix well.
• Cool completely before covering tightly and storing in the refrigerator. Enjoy for up to 4 days for best quality

Nutrition

Calories: 422kcalCarbohydrates: 65gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 246mgPotassium: 945mgFiber: 8gSugar: 10gVitamin A: 1688IUVitamin C: 82mgCalcium: 114mgIron: 4mg

Keyword 30 minute, pasta, quick, roasted veggies, spring, summer

Tried this recipe?Let us know how it was!