I have to admit, I love a good pasta salad. It’s one of those dishes that’s endlessly versatile, super satisfying, and, most importantly, perfect for meal prep. This orzo pasta salad has quickly become one of my go-to recipes because it checks all the boxes: it’s packed with flavor, loaded with nutritious ingredients, and tastes just as amazing hot as it does cold.

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If you’re looking for a fresh, veggie-packed meal to prep ahead for lunches, this one’s for you. It’s vegetarian, full of protein and healthy fats, and has a delicious mix of textures, chewy orzo, crispy tofu, soft roasted zucchini and mushrooms, crunchy walnuts, and juicy slow-roasted tomatoes.

Let’s break it down step by step!

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Ingredients You’ll Need:

• 1 cup orzo pasta
• 2 cups vegetable broth (or water)
• 2 zucchini, chopped
• 1 cup mushrooms, sliced
• 1 block firm tofu, cut into cubes
• 1/2 cup kalamata olives, sliced
• 1/3 cup walnuts, chopped
• 1/3 cup feta cheese, crumbled
• 1/2 cup slow-roasted tomatoes (recipe below!)
• 3 tablespoons olive oil
• 2 tablespoons soy sauce (for the tofu)
• 1/4 cup pesto (store-bought or homemade)
• Optional: fresh microgreens for topping

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Cooking the Orzo

I like to cook my orzo the way you’d cook risotto. Instead of boiling it in water and draining it, I cook it in vegetable broth, allowing the pasta to absorb all that savory goodness. Here’s how:

1. Heat a small pot over medium heat and add 1 cup of orzo.
2. Pour in 2 cups of vegetable broth.
3. Stir occasionally and let the orzo simmer until all the liquid is absorbed (about 8-10 minutes).
4. Once it’s cooked, remove from heat and let it cool.

If you prefer a more traditional method, you can always cook the orzo in salted boiling water, then drain and set aside. Either way works!

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Roasting the Veggies and Tofu

This step is where the magic happens. Roasting gives the zucchini and mushrooms a deep, caramelized flavor, and it transforms the tofu into crispy, golden bites.

1. Preheat your oven to 400°F (200°C).
2. Spread the chopped zucchini and mushrooms on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Meanwhile, bring a pot of water to a boil. Add the cubed tofu and let it boil for about 5-8 minutes. (This is my favorite trick, it helps remove excess moisture without needing to press the tofu!)
4. Drain the tofu, pat it dry, and toss it with a little olive oil and soy sauce for extra flavor.
5. Add the tofu to the sheet pan with the vegetables and roast everything for about 20-25 minutes, flipping halfway through. You’ll know it’s ready when the tofu is golden and the veggies are slightly charred.

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Slow-Roasting the Tomatoes

If you’ve never slow-roasted tomatoes before, you’re in for a treat. The process concentrates their flavor, making them sweet, rich, and almost jammy. This step does take some time, but it’s totally worth it. Can check out my post dedicated just to these tomatoes: HERE

1. Preheat your oven to 200°F (90°C).
2. Slice cherry or grape tomatoes in half and spread them on a baking sheet.
3. Drizzle with olive oil, sprinkle with salt, and roast for about 2 hours.
4. Once they’re done, let them cool before adding them to the salad.

Trust me, these slow-roasted tomatoes take the dish to the next level. If you’re in a hurry, you can always use sun-dried tomatoes instead.

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Assembling the Salad

Once everything is cooked and prepped, it’s time to bring it all together.

1. In a large bowl, combine the cooked orzo, roasted zucchini, mushrooms, tofu, kalamata olives, walnuts, feta cheese, and slow-roasted tomatoes.
2. Drizzle with pesto and toss everything together until well coated.
3. Taste and adjust seasoning if needed. If you want a bit more brightness, a squeeze of lemon juice works wonders.
4. If you’re feeling fancy, top with fresh microgreens for a pop of color and freshness.

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And that’s it! You’ve got a gorgeous, nutrient-packed pasta salad ready to be devoured.

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How to Serve It

One of my favorite things about this recipe is how versatile it is. You can:

• Eat it warm straight after making it.
• Enjoy it cold for a refreshing meal prep lunch.
• Serve it as a side dish at a barbecue or potluck.
• Pack it in a lunchbox for an easy, protein-packed meal on the go.
• Make it a main course by adding some extra protein like grilled halloumi or chickpeas.

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Meal Prep Tips

If you’re making this for meal prep, here are some quick tips:

• Store in airtight containers in the fridge for up to 5 days.
• Keep the pesto separate if you want to avoid sogginess, just drizzle it on right before eating.
• Add microgreens just before serving so they stay fresh and crisp.
• Double the recipe if you want enough for dinners and lunches throughout the week.
• Try different variations by switching up the vegetables or adding different nuts and cheeses.

This salad only gets better as it sits, making it an ideal make-ahead meal!

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Summary: Quick Recipe Steps

Ingredients: Orzo, vegetable broth, zucchini, mushrooms, tofu, kalamata olives, walnuts, feta cheese, slow-roasted tomatoes, olive oil, soy sauce, pesto, microgreens (optional).

Steps:

1. Cook orzo in vegetable broth until absorbed, or boil and drain.
2. Roast zucchini and mushrooms with olive oil, salt, and pepper.
3. Boil tofu for 5-8 minutes, drain, then toss with soy sauce and olive oil before roasting.
4. Slow-roast tomatoes at 200°F for 2 hours.
5. Combine all ingredients in a large bowl.
6. Drizzle with pesto and toss.
7. Serve warm or cold, topped with microgreens if desired.

I’ve made this orzo pasta salad countless times, and it never disappoints. It’s one of those recipes that feels special enough for a weekend dinner but practical enough for busy weekday lunches. Plus, it’s totally customizable, swap in different veggies, use a different cheese, or add a handful of fresh herbs.

If you’re looking for a meal prep-friendly, flavor-packed vegetarian dish, give this one a try.

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I’d love to hear what you think, drop a comment or let me know if you make it!

With love,

Bri & Cat