Description
This orzo salad with roasted veggies and feta is the perfect easy summer recipe. Tender orzo is tossed with caramelized roasted vegetables, tangy feta cheese, fresh herbs, and a bright lemon-balsamic dressing for a flavorful Mediterranean-inspired dish that works as a side or light main.
Ingredients
Scale
- 1 cup uncooked orzo pasta
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss bell peppers, zucchini, and red onion with olive oil, salt, pepper, oregano, and garlic powder.
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
- While vegetables roast, cook orzo in salted boiling water until al dente, then drain and rinse under cool water.
- In a large bowl, combine cooked orzo, roasted vegetables, feta cheese, and parsley.
- In a small bowl, whisk lemon juice, balsamic vinegar, and a drizzle of olive oil.
- Pour dressing over the salad and toss gently to combine.
- Season with additional salt and pepper if needed and let rest 10 minutes before serving.
Notes
This orzo salad tastes best after resting for a few minutes. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: orzo salad with roasted veggies, roasted vegetable orzo salad, summer orzo salad, orzo salad with feta