Roasted Portobello Mushroom and Zucchini Orzo Toss
A vibrant pasta salad combining tender roasted portobello mushrooms and paper-thin zucchini with perfectly cooked orzo. The vegetables are roasted until caramelized and tossed with a tangy lemon-Dijon dressing, then finished with sweet and sour duck sauce for an unexpected flavor twist. This dish works beautifully as a light main course or substantial side dish, perfect for potlucks, picnics, or weeknight dinners when you want something fresh and satisfying.
Ingredients
- 1 cup uncooked orzosmall pasta shapes like ditalini or small shells1:1
choose pasta that holds dressing well
Full guide → - 3 portobello mushrooms, sliced
- 1 zucchini, peeled and sliced into thin circles
- ¼ cup extra-light olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 6 tablespoons sweet and sour duck saucehoney or maple syrup1:1
provides similar sweetness
Instructions
- 1
Preheat oven to 475 degrees Fahrenheit
- 2
Line a baking sheet with parchment paper
- 3
Lay the sliced mushrooms and thinly sliced zucchini in a low mound on the baking sheet
- 4
Whisk together olive oil, lemon juice, Dijon mustard, kosher salt, and pepper in a small bowl
- 5
Pour half of the dressing mixture over the mushrooms and zucchini
- 6
Roast in oven uncovered for 20 minutes
- 7
Prepare orzo according to package directions
- 8
Drain orzo and rinse with cold water
- 9
Transfer orzo to a serving bowl
- 10
Pour remaining dressing over orzo
- 11
Add duck sauce and roasted vegetables
- 12
Mix until combined
Tips
Use a mandolin or vegetable peeler to get paper-thin zucchini slices for even roasting and better texture in the final dish.
Don't skip rinsing the cooked orzo with cold water as this stops the cooking process and prevents the pasta from becoming mushy.
Let the roasted vegetables cool slightly before mixing with the orzo to prevent the pasta from becoming too soft.
Good to Know
Refrigerate for up to 3 days in an airtight container. Bring to room temperature before serving or enjoy chilled.
Can be made up to 1 day ahead. Add duck sauce just before serving to maintain best texture and flavor.
Serve at room temperature or chilled as a side dish, or add protein like grilled chicken for a complete meal.
Common Mistakes
Don't overcrowd vegetables on the baking sheet to avoid steaming instead of roasting
Avoid adding duck sauce while orzo is still hot to prevent it from becoming too sticky
Substitutions
choose pasta that holds dressing well
Full guide →provides similar sweetness
FAQ
Can I make this dish ahead of time?
Yes, you can prepare this up to one day ahead. Store covered in the refrigerator and add the duck sauce just before serving for best texture.
What if I don't have duck sauce?
You can substitute honey, maple syrup, or even a sweet chili sauce. Start with less and adjust to taste as sweetness levels vary.
How long will this keep in the refrigerator?
This orzo salad will keep well for up to 3 days when stored covered in the refrigerator. The flavors actually improve overnight.