Description
A crowd-pleasing pasta salad that combines nutty orzo, caramelized roasted butternut squash, tangy feta cheese, and a bright lemon-herb vinaigrette. It tastes even better the next day, making it perfect for dinner parties or meal prep.
Ingredients
Scale
- 1 large butternut squash (about 1.5 lbs), peeled and cubed into 1-inch pieces
- 3 tablespoons extra virgin olive oil (divided)
- Salt and black pepper to taste
- 10–12 fresh sage leaves (divided)
- 1 pound orzo pasta
- 6 ounces feta cheese, crumbled
- 1 medium red onion, finely diced
- ½ cup fresh parsley, chopped
- ¼ cup fresh lemon juice (about 2 large lemons)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces.
- Toss squash cubes with 2 tablespoons olive oil, salt, pepper, and half of the sage leaves on a parchment-lined baking sheet.
- Spread squash in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized. Let cool slightly.
- While squash roasts, bring a large pot of salted water to a boil. Cook orzo until al dente (8-10 minutes).
- Reserve ½ cup of pasta water, then drain orzo and rinse under cold water to stop cooking. Set aside.
- In a small bowl, whisk together lemon juice, Dijon mustard, honey, minced garlic, remaining sage leaves, and thyme.
- Slowly drizzle in the remaining ½ cup olive oil while whisking constantly to emulsify the dressing.
- In a large mixing bowl, combine cooled orzo, roasted squash, crumbled feta, and diced red onion.
- Pour vinaigrette over the mixture and toss gently to coat. Add reserved pasta water if the salad seems dry.
- Chill in the refrigerator for at least 1 hour or overnight to allow flavors to meld. Serve at room temperature or slightly chilled.
Notes
For best results, use block feta rather than pre-crumbled for better texture. Ensure orzo is rinsed with cold water to prevent mushiness. The salad improves in flavor after chilling overnight. Do not freeze this salad as the orzo texture will suffer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 12
Keywords: orzo salad, butternut squash salad, fall recipes, dinner party food, gluten-free option, make-ahead salad, feta salad, roasted squash