Roasted Vegetable Orzo Salad
Bursting with Mediterranean-inspired flavors, this Roasted Vegetable Orzo Salad is a vibrant and wholesome dish perfect for any meal. Made with tender orzo pasta, roasted zucchini, red bell pepper, and juicy cherry tomatoes, this salad is elevated by a tangy homemade dressing featuring olive oil, lemon juice, and red wine vinegar. Fresh parsley and creamy crumbled feta cheese add an herby and savory finish to every bite. Whether served as a light lunch, a picnic side dish, or a make-ahead meal, this salad is easy to prepare, full of color, and packed with nutrients. It's the perfect blend of roasted, tangy, and fresh flavors that will win over your taste buds!
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 medium zucchini
- 1 large red bell pepper
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons fresh parsley
- 0.5 cup crumbled feta cheese
Instructions
Preheat your oven to 425°F (220°C).
Cook the orzo pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Dice the zucchini and red bell pepper into bite-sized pieces. Cut the red onion into wedges. Halve the cherry tomatoes.
On a large baking sheet, toss the zucchini, red bell pepper, and red onion with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Roast the vegetables in the preheated oven for 20 minutes, adding the cherry tomatoes for the last 10 minutes of roasting.
While the vegetables roast, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
In a large mixing bowl, combine the cooked orzo, roasted vegetables, chopped fresh parsley, and crumbled feta cheese.
Drizzle the dressing over the salad and toss until well coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately or refrigerate for up to 3 days. Bring the salad to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 5234 mg | 228% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 30.0 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
