Roasted Vegetable Orzo Salad
Roasted Vegetable Orzo Salad combines tender orzo with caramelized bell peppers, zucchini, red onion, and burst cherry tomatoes, all tossed in a bright lemon vinaigrette with fresh herbs and creamy feta. It’s a versatile, make-ahead dish that’s perfect for lunches, potlucks, or a light dinner.
Equipment
- Baking sheet
- Parchment paper
- Large Pot
- Colander
- Large bowl
- Small bowl or jar
- Whisk
- Chef's Knife
- Cutting Board
Ingredients
- 1 cup dry orzo pasta
- 1 medium bell pepper diced
- 1 medium zucchini halved and sliced
- 1 small red onion cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil for roasting
- salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil for dressing
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- pinch of salt and black pepper
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss the diced bell pepper, zucchini, red onion wedges, and cherry tomatoes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred. Let cool for 10 minutes.
- Meanwhile, cook orzo in salted boiling water according to package directions until al dente. Drain and rinse briefly with cool water. Transfer to a large bowl and toss with a drizzle of olive oil.
- In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
- Add the cooled roasted vegetables to the bowl with the orzo. Pour the dressing over and toss gently to combine.
- Fold in the chopped parsley and basil. Sprinkle crumbled feta on top. Serve immediately or refrigerate until ready to serve.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served chilled or at room temperature.
Reheating: This salad is not intended to be reheated. Enjoy it cold or let it sit at room temperature for 15 minutes before serving.
Best Tips: For the best flavor, let the salad rest for at least 30 minutes before serving to allow the orzo to absorb the dressing. Add fresh herbs and feta just before serving if making ahead.
Variations: Swap in other vegetables like eggplant or asparagus. Use goat cheese or shaved Parmesan instead of feta. Add chickpeas or grilled chicken for extra protein.