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Orzo Salad with Roasted Veggies

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 cups
Course: Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo pasta Substitute with gluten-free pasta for a gluten-free version
  • 1 cup Cherry tomatoes Quartered plum tomatoes can be an alternative
  • 1 medium Red bell pepper Feel free to use yellow or orange bell peppers
  • 1 medium Zucchini Yellow squash makes a good swap
  • 1 medium Red onion Shallots can be substituted for a milder flavor
  • 1/2 cup Kalamata olives Green olives can be used instead
For the Dressing
  • 3 tablespoons Olive oil Can use light oils like canola
  • 3 tablespoons Lemon juice Lime juice can be used as a substitute
  • 2 tablespoons Red wine vinegar Apple cider or white wine vinegar can work
  • 1 teaspoon Salt Using sea salt can enhance flavor
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Dried oregano Italian seasoning can be an easy substitute
For the Garnish
  • 1/4 cup Fresh basil Parsley or arugula can be used
  • 1 cup Feta cheese Consider a vegan feta alternative for dairy-free

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
  2. 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.
  3. Roast vegetables in the preheated oven for 20-25 minutes until they are tender and caramelized.
  4. 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.
  5. 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.
  6. Whisk together lemon juice and red wine vinegar in a separate bowl. Pour over the salad mixture and toss to coat.
  7. Cover the salad with plastic wrap and place in the refrigerator for at least 30 minutes to chill.
  8. 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

Notes

For the best flavor experience, ensure proper preheating and allow the salad to chill before serving to enhance the overall taste.

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