Print

Orzo Salad with Roasted Veggies and Feta Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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