Mediterranean Roasted Veggie Orzo Salad Recipe
This Mediterranean Veggie Orzo Salad features perfectly roasted zucchini, bell peppers, and cherry tomatoes mixed with tender cooked orzo pasta. Tossed with a fresh, tangy lemon oregano dressing and complemented by crumbled feta and fresh herbs, this salad delivers a warm, comforting twist on classic Mediterranean flavors. Ideal for BBQs, potlucks, or as a make-ahead dish, it can be enjoyed warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Main Salad
- 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
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
- Preheat and roast vegetables: Preheat the oven to 200°C (400°F). Toss the diced zucchini, bell peppers, and cherry tomatoes with a drizzle of olive oil, salt, and black pepper. Spread them evenly on a baking tray and roast for 20–25 minutes until they are tender and lightly caramelized.
- Cook orzo: While the vegetables roast, bring a pot of salted water to a boil. Cook the orzo pasta according to the package directions until al dente. Drain and allow it to cool slightly to be ready for mixing.
- Combine salad ingredients: In a large bowl, add the cooked orzo, roasted vegetables, crumbled feta cheese, chopped basil, and parsley. Gently stir to combine the ingredients evenly.
- Prepare dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
- Toss salad with dressing: Pour the dressing over the orzo mixture and toss gently to coat all components well without breaking the vegetables or feta.
- Serve: This salad can be served warm immediately or chilled in the refrigerator for later use, making it versatile for any occasion.
Notes
- You can substitute orzo with other small pasta shapes if preferred.
- Roasting the vegetables brings out a sweeter, more complex flavor compared to using raw veggies.
- This salad keeps well in the fridge for up to 3 days, making it an excellent make-ahead option.
- For a vegan version, omit feta cheese or replace it with a plant-based alternative.
- Adjust seasoning to taste, especially the salt and lemon juice, to balance the flavors perfectly.
Keywords: Mediterranean orzo salad, roasted vegetable salad, veggie orzo, healthy pasta salad, make-ahead salad, BBQ side dish
