Jump to Recipe Print RecipeThe aroma of roasted vegetables wafts through my kitchen, instantly transporting me to the sun-drenched coasts of the Mediterranean. Today, I’m thrilled to share my vibrant Orzo Salad with Roasted Veggies and Feta, a dish that’s as delicious as it is easy to prepare. Packed with wholesome ingredients, this salad isn’t just a feast for the eyes; it’s a time-saver perfect for meal prep or a delightful side for any gathering. The combination of creamy feta, sweet, caramelized vegetables, and tender orzo creates a satisfying medley, enticing even the pickiest eaters. Plus, it’s vegetarian and can easily be made gluten-free, making it versatile for any diet. So, are you ready to bring a taste of the Mediterranean to your table? Let’s dive in! Why is this Orzo Salad special? Freshness, this Orzo Salad with Roasted Veggies brings vibrant Mediterranean flavors right to your table! Ease of preparation makes it a fantastic choice for busy weeknights or impromptu gatherings. Versatile ingredients allow you to swap vegetables based on what’s in season, and it’s easy to adjust for dietary needs—just switch the orzo for gluten-free pasta! Crowd-pleaser status means it’s always a hit at potlucks and family dinners. Serve it alongside a refreshing Strawberry Spinach Salad for a colorful feast that everyone will love! Orzo Salad Ingredients Here’s everything you need to create this delightful Orzo Salad with Roasted Veggies and Feta! For the Salad • Orzo pasta – Serves as the salad’s hearty base, adding a delightful chewiness; for a gluten-free version, substitute with gluten-free pasta. • Cherry tomatoes – Provides a burst of sweetness and lively color; quartered plum tomatoes can be an alternative if needed. • Red bell pepper – Contributes crunchy sweetness; feel free to explore with yellow or orange bell peppers instead. • Zucchini – Offers a subtle flavor and tender texture; yellow squash makes a great swap if you’d like. • Red onion – Enriches the salad with sweet-savory flavors when roasted; shallots can be a milder substitute. • Kalamata olives – Adds a briny richness that contrasts beautifully with the other ingredients; green olives can also be used instead. For the Dressing • Olive oil – A must for roasting and dressing, enhancing the salad’s flavor; light oils like canola are good alternatives if desired. • Lemon juice – Brightens the dish, giving it a fresh zing; lime juice can be used to substitute, providing a different twist. • Red wine vinegar – Deepens the flavor of the dressing; apple cider or white wine vinegar can work just as well. • Salt and pepper – Essential for bringing out the flavors; using sea salt can elevate the overall taste. • Dried oregano – Infuses a warm, aromatic note throughout; Italian seasoning can be an easy substitute if you prefer. For the Garnish • Fresh basil – Offers a fragrant and colorful touch; parsley or arugula can be used for a unique flavor variation. • Feta cheese – The creamy, tangy element that ties the dish together; for a dairy-free option, consider using a vegan feta alternative. Now that you have the ingredients ready, it’s time to blend these flavors together for a sensational Mediterranean experience! Step‑by‑Step Instructions for Orzo Salad with Roasted Veggies Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This high temperature is essential for achieving perfectly roasted vegetables. While your oven warms up, prepare a baking sheet lined with parchment paper to prevent sticking and simplify cleanup later. Step 2: Prepare the Vegetables Next, spread the cherry tomatoes, diced red bell pepper, sliced zucchini, and red onion evenly across the prepared baking sheet. Drizzle the veggies with a generous amount of olive oil, then season with salt, pepper, and dried oregano. Toss the vegetables to ensure they are well-coated and vibrant with flavor. Step 3: Roast the Vegetables Place the baking sheet with the seasoned vegetables in the preheated oven and roast for 20-25 minutes. Keep an eye on them as they cook—you want the veggies to become tender and caramelized, exhibiting a light golden hue. This roasting step brings out their natural sweetness, enhancing your Orzo Salad with Roasted Veggies. Step 4: Cook the Orzo While the vegetables roast, bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the orzo in a colander and rinse it under cold running water to stop the cooking process and cool it down. Step 5: Combine Ingredients In a large mixing bowl, combine the cooled orzo with the roasted vegetables, fresh basil, Kalamata olives, and crumbled feta cheese. Gently toss the ingredients together—this mix of flavors and textures in your Orzo Salad with Roasted Veggies is what makes it truly enticing. Step 6: Prepare the Dressing In a separate bowl, whisk together the freshly squeezed lemon juice and red wine vinegar. This zesty dressing is crucial for tying all the flavors of your salad together. Pour the dressing over the salad mixture and toss gently, ensuring everything is evenly coated and bursting with Mediterranean flavor. Step 7: Chill the Salad For the best flavor experience, it’s important to chill your salad. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld beautifully, ensuring that each bite is as delicious as possible when you’re ready to serve. Step 8: Serve and Enjoy When you’re ready to enjoy your Orzo Salad with Roasted Veggies, you can serve it chilled or at room temperature. For an extra touch, garnish with additional fresh basil leaves. This vibrant salad is perfect as a side dish or a light main course, showcasing the deliciousness of the Mediterranean! What to Serve with Orzo Salad with Roasted Veggies and Feta Elevate your dining experience by pairing delightful dishes that complement the fresh, Mediterranean flavors of this hearty salad. Grilled Chicken Skewers: Tender and juicy, they provide a protein-packed contrast that enhances the salad’s vibrant textures. Garlic Bread: Warm and crusty, it’s perfect for soaking up the tangy dressing while adding a satisfying crunch alongside the salad. Tzatziki Sauce: This cool, creamy dip made with yogurt and cucumber brings a refreshing bite that pairs beautifully with the robust flavors of the orzo. Quinoa Tabouli: The nutty flavor and fresh herbs in this dish complement the salad, adding complexity and healthy grains to your meal. Roasted Lemon-Herb Potatoes: Crispy on the outside and fluffy on the inside, they provide a comforting, hearty side that harmonizes well with the veggies. Spicy Hummus and Veggies: A colorful platter of fresh vegetables served with spicy hummus adds a crunchy element and a spicy flair that balances the creaminess of the feta. Sparkling Water with Mint: Refreshingly fizzy and infused with mint, this drink complements the dish’s freshness without overpowering its flavors. Baklava for Dessert: End your meal on a sweet note with layers of flaky pastry and honey, offering a rich, delightful contrast to the lightness of the orzo salad. Storage Tips for Orzo Salad with Roasted Veggies Fridge: Store your Orzo Salad in an airtight container in the refrigerator for up to 3 days. This will keep the flavors fresh and delicious! Reviving Flavors: If the salad seems dry after refrigeration, drizzle a little extra lemon juice or olive oil before serving to bring back some zest to the dish. Avoid Freezing: It’s best to avoid freezing this salad, as the textures of the roasted vegetables and feta cheese may become compromised when thawed. Serving Temperature: This salad is best enjoyed chilled or at room temperature, making it a perfect make-ahead dish for gatherings and meal prep! Orzo Salad with Roasted Veggies Variations Feel free to get creative and customize this recipe to match your taste buds! Seasonal Veggies: Swap in seasonal options like asparagus or spinach for a fresh twist—maximize flavor with what’s in season. Protein Boost: Add grilled chicken or chickpeas to transform this side into a satisfying meal; it’s perfect for those looking to increase protein intake. Different Grains: Try quinoa or farro instead of orzo for an exciting texture change; each brings its own unique flair to the dish. Herb Alternatives: Instead of basil, experiment with fresh dill or mint for a different aromatic layer that can brighten up the flavors. Cheese Swap: For a tangy twist, use goat cheese instead of feta; this adds a creamy richness that pairs beautifully with the roasted veggies. Vegan Version: Use a vegan feta alternative or simply omit the cheese for a hearty, plant-based salad that’s equally delightful. Spicy Kick: Add a pinch of red pepper flakes to the dressing or throw in some jalapeño for a bit of heat; it’s a fantastic way to spice things up! Dress it Differently: Consider using tahini or a yogurt-based dressing instead of olive oil and vinegar for a creamy twist that adds depth to your salad. If you’re in the mood for more vibrant salads, check out this delicious Watermelon Berry Salad or indulge in the bright flavors of a Strawberry Spinach Salad! Tips for the Best Orzo Salad Proper Preheating: Make sure your oven is fully preheated to 400°F (200°C) to ensure even roasting and caramelization of your vegetables. Even Vegetable Cuts: Chop your vegetables into uniform sizes. This ensures that they roast evenly and reach that perfect tender texture. Flavor Infusion: Allowing the salad to chill for at least 30 minutes lets the flavors meld beautifully, enhancing the overall taste of your orzo salad. Tasting Your Dish: Before serving, always taste and adjust the seasoning. This small step can elevate your orzo salad from good to fantastic. Fresh Ingredients: Use the freshest vegetables and herbs available for a vibrant presentation and maximum flavor. Fresh basil makes a noticeable difference! Make Ahead Options These Orzo Salad with Roasted Veggies and Feta are perfect for meal prep enthusiasts! You can roast the vegetables up to 3 days in advance; just let them cool completely before storing them in an airtight container in the refrigerator to maintain their delightful texture. Additionally, you can cook the orzo ahead of time—store it separately to prevent clumping. When you’re ready to serve, simply combine the prepped components and add the dressing (whisked together with fresh lemon juice and red wine vinegar) right before serving. This way, your salad remains just as delicious and fresh as if it were made on the spot, saving you time for those busy weeknights! Orzo Salad with Roasted Veggies and Feta Recipe FAQs What are the best vegetables to use for roasting in this salad? Absolutely! While this recipe calls for cherry tomatoes, red bell pepper, zucchini, and red onion, you can customize your Orzo Salad by utilizing seasonal veggies. For instance, asparagus, sweet potatoes, or spinach work wonderfully. Just remember to keep your vegetable cuts uniform for even roasting! How long can I store the Orzo Salad in the fridge? Very! You can store your Orzo Salad with Roasted Veggies in an airtight container in the refrigerator for up to 3 days. To keep it fresh, add a little extra dressing right before serving to revive those delicious flavors. If you’ve prepared it for a gathering, enjoy the vibrant taste within this timeframe! Can I freeze this Orzo Salad? Not recommended! Freezing is best avoided because the textures of roasted vegetables and feta cheese can become quite unappetizing once thawed. Instead, enjoy your salad fresh and chilled. If you’re looking for make-ahead options, it’s perfect for prepping in advance and storing in the fridge. What should I do if my vegetables aren’t caramelizing in the oven? If you find your roasted veggies aren’t caramelizing, ensure they’re coated well in olive oil and spread out evenly on the baking sheet. Avoid overcrowding them; otherwise, they will steam rather than roast. If necessary, increase the temperature to 425°F (220°C) for the last few minutes to encourage that delightful caramelized finish. Is this recipe suitable for vegans or those with dairy allergies? Definitely! You can make your Orzo Salad with Roasted Veggies and Feta dairy-free by using a vegan feta substitute. Additionally, be mindful of the dressings you choose; look for those without dairy ingredients. This flexibility allows everyone to enjoy a delicious Mediterranean feast! How can I make the orzo gluten-free? Very easily! To make your Orzo Salad gluten-free, substitute the regular orzo pasta with gluten-free orzo or another suitable gluten-free pasta. Ensure to check the cooking times as they can vary. With this adjustment, everyone can savor the healthy and vibrant flavors of this dish! Orzo Salad with Roasted Veggies: A Flavorful Mediterranean Feast Enjoy this Orzo Salad with Roasted Veggies, a vibrant Mediterranean dish that's a flavorful medley of roasted vegetables and creamy feta. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 4 cupsCourse: SaladCuisine: MediterraneanCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad1 cup Orzo pasta Substitute with gluten-free pasta for a gluten-free version1 cup Cherry tomatoes Quartered plum tomatoes can be an alternative1 medium Red bell pepper Feel free to use yellow or orange bell peppers1 medium Zucchini Yellow squash makes a good swap1 medium Red onion Shallots can be substituted for a milder flavor1/2 cup Kalamata olives Green olives can be used insteadFor the Dressing3 tablespoons Olive oil Can use light oils like canola3 tablespoons Lemon juice Lime juice can be used as a substitute2 tablespoons Red wine vinegar Apple cider or white wine vinegar can work1 teaspoon Salt Using sea salt can enhance flavor1/2 teaspoon Black pepper1 teaspoon Dried oregano Italian seasoning can be an easy substituteFor the Garnish1/4 cup Fresh basil Parsley or arugula can be used1 cup Feta cheese Consider a vegan feta alternative for dairy-free Equipment Ovenbaking sheetmixing bowlColander Method Step-by-Step InstructionsPreheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.Spread cherry tomatoes, diced red bell pepper, sliced zucchini, and red onion evenly on the baking sheet. Drizzle with olive oil, and season with salt, pepper, and oregano. Toss to coat.Roast vegetables in the preheated oven for 20-25 minutes until they are tender and caramelized.Bring a medium pot of salted water to a boil. Cook orzo according to package instructions, about 8-10 minutes. Drain and rinse with cold water.In a large mixing bowl, combine the cooled orzo with the roasted vegetables, fresh basil, Kalamata olives, and crumbled feta cheese. Toss gently to mix.Whisk together lemon juice and red wine vinegar in a separate bowl. Pour over the salad mixture and toss to coat.Cover the salad with plastic wrap and place in the refrigerator for at least 30 minutes to chill.Serve the salad chilled or at room temperature, garnished with more fresh basil. Nutrition Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 450mgPotassium: 350mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 2mg NotesFor the best flavor experience, ensure proper preheating and allow the salad to chill before serving to enhance the overall taste. Tried this recipe?Let us know how it was!
