Orzo Salad with Roasted Veggies and Feta Recipe

Introduction

This Orzo Salad with Roasted Veggies and Feta is a vibrant Mediterranean-inspired dish perfect for warm-weather meals or as a colorful side. Roasting the vegetables enhances their natural sweetness, while the lemon-Dijon vinaigrette adds a bright, tangy touch. It’s a fresh, satisfying salad that’s easy to prepare and full of flavor.

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
• 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
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 cloves garlic, minced or grated
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste
• 8 oz feta cheese, crumbled

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
2. Step 2: In a large bowl, toss the bell peppers, zucchini, and red onion with 3 tablespoons olive oil, 1 teaspoon dried oregano, salt, and pepper until evenly coated.
3. Step 3: Spread the vegetables in a single layer on the prepared baking sheet without overcrowding. Roast for 20-25 minutes, adding the whole cherry tomatoes halfway through. Roast until vegetables are tender and caramelized. Remove and let cool.
4. Step 4: Bring a large pot of water to a boil. Add 1-2 tablespoons salt. Cook orzo according to package directions until al dente, about 8-10 minutes. Drain and rinse under cool water to stop cooking and reduce starch. Let drain completely.
5. Step 5: While vegetables roast and orzo cooks, prepare the dressing. In a small bowl or jar, combine 1/2 cup olive oil, lemon juice, garlic, Dijon mustard, 1 teaspoon dried oregano, salt, and pepper. Whisk or shake until emulsified. Adjust seasoning to taste.
6. Step 6: In a large bowl, combine the cooked orzo, roasted vegetables, diced cucumber, Kalamata olives, parsley, and mint.
7. Step 7: Pour about three-quarters of the vinaigrette over the salad and gently toss to combine.
8. Step 8: Fold in the crumbled feta carefully to keep some large pieces intact. Toss gently once more.
9. Step 9: Taste and add remaining dressing if desired. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Tips & Variations

• Use a good quality extra virgin olive oil for the best flavor in both the roasting and dressing.
• Substitute fresh oregano for dried if available, using about 1 tablespoon finely chopped.
• Add toasted pine nuts or walnuts for a crunchy texture variation.
• For a vegan option, omit feta or use a plant-based cheese alternative.
• Serve chilled or at room temperature for best flavor and texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors develop further after chilling, but the vegetables may soften slightly over time. If the salad thickens, stir in a little extra olive oil or lemon juice before serving. This salad is best enjoyed cold or at room temperature and can be tossed again gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the entire salad a few hours in advance. Refrigerate it covered to allow the flavors to meld. Just give it a gentle toss before serving.

Can I use other vegetables instead of those listed?

Absolutely! Feel free to substitute or add vegetables like eggplant, asparagus, or mushrooms. Just roast them similarly to maintain the balance of flavors and textures.

Orzo Salad with Roasted Veggies and Feta Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

A vibrant and flavorful Mediterranean-inspired Orzo Salad featuring perfectly roasted bell peppers, zucchini, red onion, and cherry tomatoes, combined with fresh cucumber, Kalamata olives, herbs, and topped with creamy feta cheese. Tossed in a tangy lemon-Dijon vinaigrette, this salad is a refreshing, colorful, and satisfying dish perfect for warm-weather meals or as a delightful side.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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, whole
• 3 tablespoons Extra Virgin Olive Oil
• 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 (about 2 lemons)
• 2 cloves Garlic, minced 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

Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, toss the chopped bell peppers, zucchini, and red onion with 3 tablespoons olive oil, 1 teaspoon dried oregano, salt, and pepper. Spread vegetables in an even layer on the baking sheet without overcrowding. Roast for about 10-12 minutes, then add whole cherry tomatoes to the pan and continue roasting for another 10-13 minutes until all vegetables are tender and caramelized. Remove from oven and let cool slightly.
2. Cook the Orzo: Bring a large pot of water to a rolling boil. Salt the water generously (1-2 tablespoons). Add orzo pasta and cook 8-10 minutes until al dente. Drain in a fine-mesh colander and rinse briefly under cool water to stop cooking and remove excess starch. Allow to drain thoroughly.
3. Prepare the Vinaigrette: In a small bowl or mason jar, combine 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously or shake until fully emulsified. Taste and adjust seasoning if necessary.
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 gently to keep some larger pieces intact. Give a final gentle toss, taste, and add any remaining dressing if desired. Cover and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

• Do not overcrowd the vegetables on the baking sheet to ensure proper roasting and caramelization.
• Rinsing the cooked orzo under cool water halts cooking and prevents clumping in the salad.
• Use high-quality extra virgin olive oil for best flavor in both roasting and vinaigrette.
• Chilling the salad enhances the melding of flavors and improves texture.
• Feta packed in brine offers a creamier texture and more robust flavor than pre-crumbled options.

Keywords: orzo salad, roasted vegetables, Mediterranean salad, feta salad, lemon Dijon vinaigrette, healthy salad, easy dinner salad, summer salad