Dinner

Mediterranean Roasted Veggie Orzo Salad Recipe

Name: Mediterranean Roasted Veggie Orzo Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 cup dry orzo; 1 cup zucchini, diced or chopped; 1 cup bell peppers, diced; ½ cup cherry tomatoes; ⅓ cup feta cheese, crumbled; 2 tablespoons fresh basil, chopped; 2 tablespoons fresh parsley, chopped; ¼ cup olive oil; 1 ½ tablespoons lemon juice; 1 clove garlic, minced; ½ teaspoon dried oregano; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper

ByMaya bella April 7, 2026April 7, 2026

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Introduction

This Mediterranean Veggie Orzo Salad is a fresh twist on a classic dish, featuring roasted vegetables for extra warmth and flavor. Perfect for BBQs, potlucks, or as a make-ahead meal, it can be enjoyed warm or chilled. Bright herbs and tangy feta make this salad a vibrant, satisfying choice.

A white bowl filled with orzo pasta mixed with grilled zucchini slices and roasted cherry tomatoes, giving a contrast of light yellow, bright green, and deep red colors. The orzo pasta forms the base layer, light yellow and smooth, with the zucchini slices slightly browned and charred on top, scattered throughout the dish. The roasted cherry tomatoes add a shiny, wrinkled red layer spread evenly, with small bits of white crumbled cheese sprinkled over all. Freshly chopped green herbs are scattered as the final layer, adding a fresh splash of color. The bowl sits on a white marbled surface with a halved lemon and garlic cloves in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dry orzo
1 cup zucchini, diced or chopped
1 cup bell peppers, diced
½ cup cherry tomatoes
⅓ cup feta cheese, crumbled
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped

For the dressing:

¼ cup olive oil
1 ½ tablespoons lemon juice
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper

Instructions

Step 1: Preheat the oven to 200°C (400°F). Toss the zucchini, bell peppers, and cherry tomatoes with a little olive oil, salt, and pepper. Spread the vegetables evenly on a baking tray.
Step 2: Roast the vegetables in the oven for 20–25 minutes, until they are tender and slightly caramelized.
Step 3: While the vegetables roast, cook the orzo in salted boiling water according to the package instructions until al dente. Drain and let it cool slightly.
Step 4: In a large bowl, combine the cooked orzo with the roasted vegetables, crumbled feta, chopped basil, and parsley.
Step 5: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Step 6: Pour the dressing over the salad and toss gently to combine all the flavors.
Step 7: Serve the salad warm or chill it for later. It’s delicious either way.

Tips & Variations

For extra protein, add cooked chickpeas or grilled chicken.
Swap out the zucchini or bell peppers for other seasonal vegetables like eggplant or asparagus.
If fresh herbs aren’t available, you can substitute with 1 teaspoon dried herbs, though fresh is best.
To make it vegan, omit the feta or use a plant-based cheese alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best flavor, add the dressing just before serving if storing the salad for longer. Reheat gently if you prefer it warm, or enjoy it chilled straight from the fridge.