Cozy Warm Orzo Pasta Salad With Butternut Squash Recipe

Crafting a delightful warm orzo pasta salad with butternut squash promises a culinary adventure that satisfies both comfort and creativity.

Mediterranean influences dance through each colorful ingredient, blending textures and flavors seamlessly.

Roasted butternut squash adds a subtle sweetness that complements the tender orzo perfectly.

Fresh herbs scattered generously bring vibrant notes to this simple yet elegant dish.

Seasonal produce transforms an ordinary meal into something extraordinary and memorable.

Packed with nutritious elements, this recipe offers a balanced approach to weeknight dining.

You’ll find yourself falling in love with every forkful of this delectable combination.

Let’s make magic happen in your kitchen tonight!

Warm Orzo Pasta Salad With Butternut Squash

• Savor Seasonal Simplicity: Celebrate autumn’s bounty with a delightful pasta salad that transforms humble ingredients into a gourmet experience.
• Master Quick Meal Prep: Create a hearty, nutritious dish that comes together swiftly, perfect for busy weeknights or last-minute gatherings.
• Customize with Creativity: Easily adapt the recipe by swapping arugula for spinach or adding roasted nuts for extra crunch and protein.
• Nutrition Packed Delight: Enjoy a balanced meal loaded with vitamins from butternut squash, complex carbohydrates from orzo, and fresh greens for a wholesome dinner option.

Ingredients Used in Warm Orzo Pasta Salad Dish

• Butternut Squash: A sweet and nutty vegetable that adds rich flavor and creamy texture to the salad.
• Orzo Pasta: A small, rice-shaped pasta that provides a delightful base for this warm salad.
• Arugula: A peppery green that brings a fresh and slightly spicy element to the dish.

• Olive Oil: A smooth and rich base that helps bind the dressing together.
• Apple Cider Vinegar: Adds a tangy brightness to balance the sweetness of the squash.
• Maple Syrup: Provides a natural sweetness that complements the roasted squash.
• Dijon Mustard: Contributes a subtle heat and helps emulsify the vinaigrette.
• Shallot: Adds a mild, sweet onion flavor to the dressing.

• Thyme, Salt, Pepper: Herbs and seasonings that enhance the overall flavor profile of the roasted squash and salad.

How to Prepare Warm Orzo Pasta Salad With Squash

Step 1: Prepare Butternut Squash for Roasting

• Olive oil
• Thyme
• Maple syrup
• Salt
• Black pepper

Spread the seasoned squash evenly on the prepared baking sheet.

Roast for 20-25 minutes until the squash becomes soft and develops a beautiful caramelized exterior.

Step 2: Cook Orzo Perfectly

Fill a large pot with water and add a generous pinch of salt.

Bring the water to a rolling boil. Add the orzo and cook according to package instructions until it reaches the al dente stage.

Drain the orzo completely and set aside.

Step 3: Whisk Zesty Vinaigrette

Grab a jar with a tight-fitting lid.

• Olive oil
• Apple cider vinegar
• Maple syrup
• Dijon mustard
• Salt
• Minced shallot

Secure the lid and shake vigorously until the vinaigrette becomes smooth and well combined.

Step 4: Combine and Finish the Salad

In a spacious serving bowl, gently mix the roasted butternut squash with the cooked orzo.

Pour the vinaigrette over the mixture and toss to ensure even coating. Taste and adjust seasoning with additional salt or olive oil if desired.

Just before serving, fold in fresh arugula to maintain its crispness and vibrant color.

Tips That Help With Orzo Pasta Salad Preparation

• Use a high-temperature oven and spread squash in a single layer to ensure caramelization and prevent steaming, creating crispy edges and sweet flavor.
• Rinse cooked orzo with cold water and drizzle with olive oil to stop sticking, maintaining a light and fluffy texture for your salad.
• Let shallots sit in vinegar for 5-10 minutes before mixing to soften their sharp bite and infuse more depth into the dressing.
• Add arugula just before serving to preserve its crisp texture and bright green color, preventing wilting and maintaining a vibrant salad presentation.

Variations to Refresh Warm Orzo Pasta Salad

• Mediterranean Magic: Replace butternut squash with roasted red peppers, add crumbled feta cheese, and swap thyme for oregano for a Greek-inspired version.
• Autumn Harvest: Mix in roasted pumpkin seeds, crispy bacon bits, and swap arugula for baby spinach to create a heartier fall-focused salad.
• Spicy Southwest Spin: Add black beans, diced jalapeños, and corn kernels while using cilantro instead of thyme to give the dish a zesty southwestern profile.
• Protein Power: Incorporate grilled chicken or chickpeas for extra protein, mix in sun-dried tomatoes, and sprinkle with toasted pine nuts for added crunch.

Suggested Pairings With Warm Orzo Pasta Salad

• Pair Roasted Chardonnay: Smooth, buttery white wine complements the sweet caramelized butternut squash and enhances the maple syrup’s richness.
• Serve Herbed Goat Cheese: Creamy, tangy cheese adds luxurious depth to the warm orzo salad and balances the roasted vegetable’s earthiness.
• Match Toasted Walnut Crumble: Crunchy, nutty topping introduces textural contrast and amplifies the salad’s rustic, autumnal flavor profile.
• Select Sparkling Apple Cider: Light, crisp beverage echoes the maple syrup’s sweetness and provides refreshing counterpoint to the warm pasta dish.

Proper Storage for Warm Orzo Pasta Salad

Transfer leftovers to an airtight container and keep chilled for 3-4 days. Separate arugula to prevent wilting and maintain crisp texture.

Package salad without arugula in freezer-safe containers. Freeze up to 2 months. Thaw overnight in refrigerator before reheating.

Place portion in microwave-safe dish. Heat at 50% power for 1-2 minutes, stirring halfway. Add splash of water to prevent drying out.

Warm gently in a skillet over medium-low heat. Drizzle extra olive oil to restore moisture and revive flavors. Toss briefly to distribute heat evenly.

FAQs

• What ingredients give this orzo salad its unique flavor profile?

The maple syrup and Dijon mustard create a sweet-tangy balance, while roasted butternut squash adds rich caramelized notes and thyme contributes an earthy herb dimension.

• Is this recipe vegetarian-friendly?

Yes, the dish is completely vegetarian and can easily be made vegan by ensuring the maple syrup is vegan-certified.

• Can I prepare components of this salad in advance?

You can roast the butternut squash and make the vinaigrette a day ahead, storing them separately in the refrigerator. Just bring to room temperature and mix before serving.

• How can I add more protein to this salad?

Consider adding crumbled feta cheese, toasted pumpkin seeds, or roasted chickpeas to increase the protein content and provide additional texture.

Warm Orzo Pasta Salad With Butternut Squash Recipe

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4.8 from 13 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Mediterranean sunshine fills this hearty orzo pasta salad with butternut squash, bringing robust flavors from roasted vegetables and aromatic herbs. Savory and comforting, you’ll discover a perfect balance of textures and Mediterranean-inspired ingredients that make this dish a delightful summer meal.

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Ingredients

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Main Ingredients:

• 3 cups butternut squash, peeled and cubed
• 12 ounces (340 grams) orzo pasta
• 3.4 cups arugula

Seasonings and Herbs:

• 1 tablespoon fresh thyme
• 1 tablespoon maple syrup
• Kosher salt
• Freshly ground black pepper

Vinaigrette Ingredients:

• 1/4 cup (60 milliliters) olive oil
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1 shallot, minced

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Instructions

1. Prepare the butternut squash by preheating the oven to 400F (200C) and lining a baking sheet with parchment paper.
2. Coat the squash cubes with olive oil, thyme, maple syrup, salt, and pepper in a mixing bowl, ensuring even coverage.
3. Distribute the seasoned squash evenly on the prepared baking sheet, creating a single layer for optimal caramelization.
4. Roast the squash for 20-25 minutes until tender and golden brown, developing rich caramelized edges.
5. While squash roasts, bring a large pot of salted water to a rolling boil for the orzo pasta.
6. Cook orzo according to package instructions until perfectly al dente, typically 8-10 minutes.
7. Drain the orzo thoroughly in a colander, allowing excess water to completely escape.
8. Create the vinaigrette by combining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and minced shallot in a sealed jar.
9. Vigorously shake the vinaigrette ingredients to create a smooth, well-emulsified dressing.
10. Transfer the cooked orzo to a large serving bowl and gently fold in the roasted butternut squash.
11. Drizzle the prepared vinaigrette over the orzo and squash mixture, ensuring even distribution.
12. Taste and adjust seasoning with additional salt or olive oil as needed.
13. Immediately before serving, delicately fold in fresh arugula to maintain its crisp texture and vibrant color.

Notes

• Enhance roasting by cutting squash into uniform, bite-sized cubes for even caramelization and consistent texture.
• Prevent orzo from becoming mushy by cooking exactly to al dente and rinsing with cold water to stop cooking process.
• Create gluten-free version by substituting orzo with quinoa or rice for celiac-friendly alternative without compromising flavor profile.
• Boost nutritional value by adding protein-rich ingredients like toasted pumpkin seeds, crumbled feta, or grilled chicken for a more substantial meal.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 404 kcal
• Sugar: 7 g
• Sodium: 460 mg
• Fat: 20 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 3.5 g
• Protein: 9 g
• Cholesterol: 0 mg