Go Back

Easy Orzo Salad with Roasted Veggies and Feta Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss bell peppers, zucchini, and red onion with olive oil, salt, pepper, oregano, and garlic powder.
  3. Roast vegetables for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
  4. While vegetables roast, cook orzo in salted boiling water until al dente, then drain and rinse under cool water.
  5. In a large bowl, combine cooked orzo, roasted vegetables, feta cheese, and parsley.
  6. In a small bowl, whisk lemon juice, balsamic vinegar, and a drizzle of olive oil.
  7. Pour dressing over the salad and toss gently to combine.
  8. 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.