Description
How to make orzo salad with roasted vegetables, feta cheese, and fresh herbs that transforms into a satisfying meal perfect for any season.
Ingredients
Scale
Base Ingredients
- 1 pound orzo pasta
- 2 medium zucchini, diced
- 1 large red bell pepper, chopped
- 1 medium eggplant, cubed
- 1 large red onion, sliced
Flavor Builders
- 8 oz feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh oregano
- 3 cloves garlic, minced
Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep Vegetables: Preheat oven to 425°F. Dice zucchini, chop bell pepper, cube eggplant, and slice onion. Toss with olive oil, salt, and pepper until evenly coated and glistening.
- Roast Veggies: Spread vegetables on two baking sheets in single layer. Roast 20-25 minutes until tender and golden, stirring once halfway through for even browning and caramelization.
- Cook Orzo: Meanwhile, cook orzo according to package directions until al dente. Drain and rinse with cold water to stop cooking and prevent sticking together into clumps.
- Make Dressing: Whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified. Taste and adjust seasoning as needed.
- Combine Everything: In large bowl, combine cooled orzo, roasted vegetables, crumbled feta, olives, and fresh herbs. Pour dressing over and toss gently until everything is well coated.
- Chill and: Refrigerate for at least 30 minutes to let flavors meld together. Taste and add more salt, pepper, or lemon juice before serving. Garnish with extra herbs if desired.
Notes
- Don’t overcrowd vegetables on baking sheets or they’ll steam instead of getting golden and caramelized.
- Rinse cooked orzo immediately with cold water to prevent sticking and maintain perfect texture.
- Salad tastes best after chilling for at least 30 minutes to let flavors meld together.
- Add fresh herbs and feta after cooling to prevent wilting and maintain best appearance.
- Store in airtight container in refrigerator for up to 4 days for optimal freshness.
- Refresh with extra olive oil and lemon juice before serving if needed after storage.
Allergy Information: Gluten, Dairy
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 38g
- Protein: 9g