Orzo Salad with Roasted Veggies and Feta Recipe

Introduction

This Orzo Salad with Roasted Veggies and Feta is a vibrant and flavorful Mediterranean-inspired dish. Roasted vegetables, tender orzo pasta, fresh herbs, and tangy feta come together with a zesty lemon-Dijon vinaigrette to create a refreshing and satisfying salad. Perfect for lunch, dinner, or as a side, it’s colorful, nutritious, and easy to prepare.

Ingredients

• 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 recommended)
• 1 teaspoon Dried Oregano
• Salt and Black Pepper, to taste
• 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
• 1/2 cup Extra Virgin Olive Oil (for vinaigrette)
• 1/4 cup Fresh Lemon Juice (about 2 lemons)
• 2 cloves Garlic, minced or grated
• 1 tablespoon Dijon Mustard
• 1 teaspoon Dried Oregano (for vinaigrette)
• 1/2 teaspoon Salt (or more, to taste)
• 1/4 teaspoon Black Pepper (or more, to taste)
• 8 oz Feta Cheese, crumbled from a block

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. In a large bowl, combine the chopped bell peppers, zucchini, and red onion. Drizzle with 3 tablespoons of olive oil and sprinkle with 1 teaspoon dried oregano, salt, and pepper. Toss to coat evenly.
2. Step 2: Spread the vegetables in a single layer on the baking sheet, avoiding overcrowding. Roast for 20-25 minutes, adding the whole cherry tomatoes halfway through. Roast until vegetables are tender and caramelized on the edges. Remove from oven and let cool slightly.
3. Step 3: Bring a large pot of water to a rolling boil. Salt the water generously (about 1-2 tablespoons). Add orzo and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cool water to stop cooking and remove excess starch. Drain well.
4. Step 4: While vegetables roast and orzo cooks, prepare the vinaigrette. In a small bowl or jar, combine 1/2 cup olive oil, lemon juice, minced garlic, Dijon mustard, 1 teaspoon dried oregano, salt, and pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.
5. Step 5: In a very large bowl, combine the cooled orzo, roasted vegetables, diced cucumber, halved olives, chopped parsley, and mint. Pour about three-quarters of the vinaigrette over the salad and gently toss to coat.
6. Step 6: Fold in the crumbled feta cheese carefully to keep larger pieces intact. Give the salad one last gentle toss. Taste and add the remaining dressing if needed. Cover and chill for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• Don’t overcrowd the baking sheet when roasting vegetables to ensure caramelization instead of steaming.
• Salt your pasta water well to season the orzo from inside out for better flavor.
• Use feta packed in brine and crumble it yourself for creamier texture and richer flavor.
• Keep the orzo al dente to prevent a mushy salad.
• Fresh parsley and mint add crucial brightness—dried herbs can’t substitute here.
• Reserve some dressing to refresh the salad before serving, especially if made ahead.
• Feel free to swap orzo for gluten-free pasta, quinoa, or brown rice for dietary needs.
• Add proteins like grilled chicken, chickpeas, tuna, or shrimp to make it a complete meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 3-4 days. The cucumber may lose some crispness over time, but the flavors will stay delicious. If the salad becomes dry, drizzle with a little extra olive oil and fresh lemon juice before serving. For best texture, you may store the dressing separately and toss just before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this orzo salad ahead of time?

Absolutely! This salad actually tastes better after sitting for a few hours or overnight as the flavors meld beautifully. Store it in an airtight container in the fridge and consider reserving some dressing to add fresh just before serving.

Can I make this recipe gluten-free?

Yes, substitute the orzo with a gluten-free pasta alternative such as a gluten-free orzo, quinoa, or cooked brown rice. Cook the alternative according to its package instructions for best results.

Orzo Salad with Roasted Veggies and Feta Recipe

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★★★★★

4.8 from 113 reviews

This Orzo Salad with Roasted Veggies and Feta is a vibrant Mediterranean-inspired dish featuring perfectly roasted bell peppers, zucchini, red onion, and cherry tomatoes combined with tender orzo pasta, fresh herbs, kalamata olives, and tangy feta cheese. Tossed in a bright lemon-Dijon vinaigrette, this salad offers a beautiful balance of flavors, textures, and colors. It can be enjoyed as a satisfying vegetarian main or a flavorful side dish, perfect for meals, potlucks, or meal prep.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8–10 side-dish servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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 preferred)
• 1 teaspoon Dried Oregano
• Salt and Black Pepper, to taste

For the 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

For the Lemon-Dijon Vinaigrette:

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

For Assembly:

• 8 oz Feta Cheese, crumbled from a block packed in brine

Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. In a large bowl, combine the chopped bell peppers, zucchini, and red onion. Drizzle with 3 tablespoons olive oil, add 1 teaspoon dried oregano, salt, and black pepper to taste. Toss to coat evenly. Spread the vegetables in an even single layer, using two sheets if needed to avoid overcrowding. Roast for 20-25 minutes, adding whole cherry tomatoes halfway through, until the vegetables are tender with caramelized edges. Remove from oven and let cool slightly.
2. Cook the Orzo: Bring a large pot of water to a rolling boil. Add 1-2 tablespoons of salt to season the water generously. Add orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain in a fine-mesh colander and briefly rinse under cool water to stop cooking and remove excess starch. Let drain thoroughly.
3. Prepare the Vinaigrette: While the vegetables roast and orzo cooks, combine 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, salt, and black pepper in a small bowl or mason jar. Whisk vigorously or shake until fully emulsified. Taste and adjust seasoning as preferred.
4. Assemble the Salad: In a large bowl, combine the cooled orzo, roasted vegetables, diced cucumber, halved kalamata olives, chopped parsley, and chopped mint. Pour about three-quarters of the vinaigrette over and gently toss to coat all ingredients evenly. Fold in the crumbled feta cheese carefully to keep some pieces intact. Give a final gentle toss. Taste and add remaining vinaigrette if desired. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.

Notes

• Do not overcrowd the roasting pan to ensure vegetables caramelize properly instead of steaming.
• Salt the pasta water generously for best seasoning impact.
• Use feta packed in brine for creamier texture and better flavor than pre-crumbled varieties.
• Cook orzo al dente to avoid mushy texture in the salad.
• Let the salad chill to allow flavors to meld and enhance the dish.
• Fresh parsley and mint are essential for freshness and brightness in flavor.
• Reserve some dressing to freshen the salad before serving if made ahead.
• Cut vegetables uniformly (about 1-inch pieces) for even roasting and consistent texture.

Keywords: orzo salad, roasted vegetables, feta cheese, Mediterranean salad, healthy salad, vegetarian salad, lemon vinaigrette, summer salad, easy pasta salad