Garden Vegetable and Kidney Bean Orzo Salad

Name: Garden Vegetable and Kidney Bean Orzo Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (280 g) orzo pasta, uncooked; 2 medium (400 g) medium zucchini, diced, cut into ½-inch cubes; 1½ cups (225 g) cherry tomatoes, halved, halved lengthwise; 1 can (15 oz) (425 g) canned kidney beans, drained and rinsed, drained and rinsed thoroughly; ½ medium (75 g) red onion, finely diced, finely diced; 0.3 cup (10 g) fresh basil leaves, roughly chopped, roughly chopped; ¼ cup (8 g) fresh flat-leaf parsley, roughly chopped, roughly chopped; 3 tablespoons (45 ml) balsamic vinegar; ⅓ cup (80 ml) extra virgin olive oil; 2 cloves (6 g) garlic cloves, minced, minced; 1 teaspoon (5 ml) Dijon mustard; to taste kosher salt; to taste freshly ground black pepper; ½ cup (100 g) crumbled feta cheese, crumbled into bite-sized pieces (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-packed pasta salad with roasted zucchini, cherry tomatoes, and kidney beans tossed with tender orzo in a bright balsamic vinaigrette. Perfect as a make-ahead lunch, picnic dish, or light summer dinner that tastes even better the next day as flavors meld.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

1½ cups (280 g) orzo pasta, uncooked
2 medium (400 g) medium zucchini, diced, cut into ½-inch cubes
1½ cups (225 g) cherry tomatoes, halved, halved lengthwise
1 can (15 oz) (425 g) canned kidney beans, drained and rinsed, drained and rinsed thoroughly
½ medium (75 g) red onion, finely diced, finely diced
¼ cup (10 g) fresh basil leaves, roughly chopped, roughly chopped
¼ cup (8 g) fresh flat-leaf parsley, roughly chopped, roughly chopped
3 tablespoons (45 ml) balsamic vinegar
⅓ cup (80 ml) extra virgin olive oil
2 cloves (6 g) garlic cloves, minced, minced
1 teaspoon (5 ml) Dijon mustard
to taste kosher salt
to taste freshly ground black pepper
½ cup (100 g) crumbled feta cheese, crumbled into bite-sized pieces (optional)

Equipment (6)

Large pot for pasta
Baking sheet (18×13 inches / 45×33 cm)
Large mixing bowl
Small bowl for vinaigrette
Wooden spoon or pasta fork
Whisk

Steps

Before you start

Preheat your oven to 425°F (220°C) for roasting vegetables
Bring a large pot of salted water to a boil for the orzo
Drain and rinse canned kidney beans if using

1
Roast the vegetablesOven 425°F / 220°C
- On a baking sheet, toss the diced zucchini with 1 tablespoon olive oil, salt, and pepper.
- Spread in a single layer and roast in the preheated 425°F (220°C) oven for 20–22 minutes, stirring halfway through, until the zucchini is tender with light golden edges.
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Ready when: Zucchini is tender with light golden brown edges
Tip: Cut zucchini into even-sized pieces so they roast uniformly without some pieces burning before others cook through.
2
Cook the orzo
- While the zucchini roasts, bring a large pot of salted water to a rolling boil.
- Add the orzo and cook for 9–11 minutes, stirring occasionally, until al dente (tender but still slightly firm to the bite).
- Reserve ½ cup of pasta cooking water, then drain the orzo in a colander.
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Ready when: Orzo is al dente (tender but still has slight firmness when bitten)
Tip: Don't overcook the orzo—it will soften further as it sits in the warm vinaigrette. Check at 9 minutes by tasting a piece.
3
Make the vinaigrette
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper.
- Let sit for 1 minute, then whisk in the extra virgin olive oil slowly until emulsified and well combined.
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Ready when: Vinaigrette is well emulsified and smooth
Tip: Whisk the vinegar with mustard and garlic first—the mustard acts as an emulsifier, helping the oil incorporate more easily.
4
Assemble the salad
- In a large mixing bowl, combine the warm cooked orzo with the roasted zucchini, kidney beans, cherry tomatoes, and diced red onion.
- Pour the vinaigrette over and toss gently with a wooden spoon until all ingredients are evenly coated, adding a splash of the reserved pasta water if needed to loosen the dressing.
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Ready when: All ingredients are evenly coated with vinaigrette
Tip: Use warm orzo so it absorbs the dressing better. Toss gently to avoid breaking up the vegetables or beans.
5
Let it rest and cool
- Allow the salad to rest at room temperature for 15 minutes so the flavors can meld.
- If you prefer it chilled, refrigerate it for at least 30 minutes before serving.
- Just before serving, gently stir and add the fresh basil, parsley, and feta cheese if using.
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Ready when: Salad has cooled and flavors have melded together
Tip: Add fresh herbs just before serving to keep their vibrant color and fresh flavor; if added too early, they may wilt and darken.

Good to know

Tips

Roast the zucchini just before assembling the salad so it stays warm and absorbs the vinaigrette more effectively—cold vegetables won't absorb dressing as well.
This salad is excellent for meal prep: make a double batch and portion into containers for grab-and-go lunches. Add fresh herbs and feta just before eating.
For a heartier version, toss in cooked chickpeas alongside the kidney beans, or add grilled chicken breast (about 8 oz) cut into bite-sized pieces.
If the salad seems dry after a day or two in the fridge, whisk together a tablespoon of balsamic vinegar with a tablespoon of olive oil and toss it in to revive it.

Make ahead

Make this salad up to 2 days ahead (store without the fresh herbs and feta). Cover and refrigerate. The flavors actually improve as the dressing is absorbed overnight. Stir gently before serving, add fresh herbs and feta just before eating, and taste to adjust salt and vinegar if needed.

Storage & reheating

Room temperature: up to 3 hours (best served the same day). Refrigerator: up to 3 days in an airtight container; the salad will soften but remains flavorful. Freezer: not recommended due to texture changes in vegetables and pasta. To reheat: serve cold or at room temperature straight from the fridge.

Substitutions

canned kidney beans, drained and rinsed → cannellini beans or black beans. Use the same amount; cannellini beans are slightly milder and creamier, while black beans add an earthier flavor.
cherry tomatoes, halved → diced regular tomatoes or sun-dried tomatoes packed in oil. If using sun-dried tomatoes, reduce the amount to ½ cup and chop them; they are more intensely flavored.
medium zucchini, diced → yellow squash, eggplant, or bell peppers. Use the same weight; roast eggplant and peppers the same way. Yellow squash will cook slightly faster, so check at 18 minutes.
balsamic vinegar → red wine vinegar or sherry vinegar. Use the same amount; the flavor will be slightly more acidic and less sweet. Adjust with a pinch of honey if desired.