Print

Orzo Salad with Roasted Veggies and Feta Recipe

Orzo Salad with Roasted Veggies and Feta Recipe
Print Recipe

★★★★★

5.1 from 9 reviews

A vibrant and flavorful Orzo Salad featuring roasted vegetables, tangy feta cheese, and a zesty lemon-Dijon vinaigrette. This Mediterranean-inspired dish balances sweet, smoky roasted peppers and tomatoes with fresh herbs, crunchy cucumber, and briny olives, perfect as a light lunch or a side for dinner.

Ingredients

Scale

Roasted Vegetables

  • 1 large Red Bell Pepper, chopped into 1-inch pieces
  • 1 large Orange or Yellow Bell Pepper, chopped into 1-inch pieces
  • 1 large Zucchini, chopped into 1-inch pieces
  • 1 medium Red Onion, sliced into thick wedges
  • 1 pint Cherry or Grape Tomatoes, left whole
  • 3 tablespoons Olive Oil (extra virgin)
  • 1 teaspoon Dried Oregano
  • Salt and Black Pepper to taste

Orzo and Salad Base

  • 1 pound (16 oz) Orzo Pasta
  • 1 English Cucumber, diced small
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1/2 cup Fresh Parsley, chopped
  • 1/4 cup Fresh Mint, chopped

Lemon-Dijon Vinaigrette

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice (from about 2 lemons)
  • 2 cloves Garlic, minced or grated
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

For Assembly

  • 8 oz Feta Cheese, crumbled from a block

Instructions

  1. Roast the Vegetables: Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper. In a large bowl, toss chopped red and orange/yellow bell peppers, zucchini, and red onion with olive oil, dried oregano, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet, avoiding overcrowding to ensure roasting rather than steaming. Roast for 20-25 minutes, adding cherry tomatoes halfway through. Remove from oven and let cool slightly.
  2. Cook the Orzo: Bring a large pot of water to a rolling boil and generously salt it. Add orzo and cook al dente for 8-10 minutes according to package directions. Drain and rinse under cool water to stop cooking and remove excess starch. Allow to drain completely.
  3. Prepare the Vinaigrette: In a bowl or mason jar, combine extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning if needed.
  4. Assemble the Salad: In a large bowl, combine cooked orzo, roasted vegetables, diced cucumber, Kalamata olives, parsley, and mint. Pour about three-quarters of the vinaigrette over and gently toss to coat. Fold in crumbled feta cheese carefully to preserve texture. Add remaining dressing if desired and toss lightly. Refrigerate covered for at least 30 minutes before serving to let flavors meld.

Notes

  • Use high-quality extra virgin olive oil for best flavor in both roasting and dressing.
  • Do not overcrowd vegetables while roasting to achieve caramelization, not steaming.
  • Rinsing orzo after cooking prevents clumping and keeps the texture light.
  • Allowing the salad to chill enhances flavor melding and improves taste.
  • This salad is ideal for making ahead and keeps well refrigerated for up to 2 days.
  • You can substitute the feta cheese with a dairy-free alternative for a vegan version.

Nutrition

Keywords: Orzo salad, roasted vegetable salad, Mediterranean salad, feta cheese salad, easy summer salad, lemon Dijon vinaigrette, healthy salad recipe

Find it online: https://kitchenwithkai.com/orzo-salad-with-roasted-veggies-and-feta-recipe/