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Orzo Salad with Roasted Veggies and Feta Recipe

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★★★★★

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.

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, 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

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