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Fresh Orzo Salad Recipe – Easy Mediterranean Side with Roasted Veggies & Feta

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This vibrant Mediterranean orzo salad features roasted zucchini, bell peppers, cherry tomatoes, and red onion tossed with chewy orzo, tangy feta, fresh herbs, and a zesty lemon dressing. It’s quick, easy, and perfect for potlucks, lunches, or as a colorful side dish.

Ingredients

Scale
  • 1 cup orzo pasta (uncooked, about 6 oz)
  • 1 small zucchini, chopped (about 1 cup)
  • 1 large red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (for roasting)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 2 tablespoons extra-virgin olive oil (for dressing)
  • Juice and zest of 1 lemon (about 2 tablespoons juice)
  • 1 teaspoon honey (optional)
  • 1 small garlic clove, minced
  • Salt and pepper, to taste (for dressing)
  • 1/2 cup feta cheese, crumbled (about 2.5 oz)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, slivered (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Chop zucchini into half-moons, dice bell pepper, halve cherry tomatoes, and cut red onion into wedges. Place all veggies on a lined baking sheet.
  2. Drizzle veggies with 2 tablespoons olive oil, sprinkle with salt, pepper, and dried oregano. Toss gently and spread out evenly. Roast for 20-25 minutes, flipping halfway, until golden and caramelized.
  3. While veggies roast, bring a large pot of salted water to a boil. Add orzo and cook for 8-10 minutes until al dente. Drain in a colander and rinse briefly with cold water.
  4. In a small bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, honey (if using), and minced garlic. Season with salt and pepper to taste.
  5. In a large mixing bowl, combine cooked orzo, roasted veggies, crumbled feta, parsley, and basil. Pour dressing over and toss gently until well mixed. Adjust seasoning as needed.
  6. Let salad rest for 10-15 minutes at room temperature or chill in fridge for up to 1 hour to allow flavors to mingle. Serve chilled or at room temperature.
  7. Top with extra feta and herbs if desired. Serve in a large bowl.
  8. If veggies look soggy, roast a few minutes longer. If orzo sticks, toss with a splash of olive oil. Adjust dressing to taste with more honey or lemon as needed.

Notes

For gluten-free, substitute orzo with gluten-free pasta or quinoa. For vegan, omit feta or use plant-based cheese. Add chickpeas or grilled chicken for extra protein. Chill salad for deeper flavor. Use high-quality olive oil for best taste. Double the recipe for parties; leftovers taste even better the next day.

Nutrition

Keywords: orzo salad, Mediterranean salad, roasted vegetables, feta, summer side dish, easy salad, vegetarian, potluck, healthy, lemon dressing

Find it online: https://tomyumy.com/fresh-orzo-salad-recipe-easy-mediterranean-side-with-roasted-veggies-and-feta/