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