Mediterranean Roasted Vegetable and Orzo Salad
A bright and hearty salad made with perfectly roasted Mediterranean vegetables, tender orzo pasta, fresh herbs, tangy feta cheese, and a zesty lemon-oregano vinaigrette. This dish is packed with wholesome ingredients, making it ideal for lunch, dinner, or meal prep.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Roasted Vegetables:
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
1 small eggplant, cubed (optional)
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
Salt and black pepper to taste
For the Orzo:
1½ cups uncooked orzo pasta
Salted water, for boiling
For the Lemon-Herb Vinaigrette:
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 garlic clove, grated
1 tsp dried oregano
Salt & pepper to taste
Toppings (Optional but Recommended):
½ cup crumbled feta cheese
¼ cup chopped fresh parsley or basil
¼ cup sliced kalamata olives
2 tbsp toasted pine nuts or slivered almonds
Instructions
1. Roast the Vegetables:
Preheat oven to 425°F (220°C).
Toss zucchini, bell peppers, red onion, and eggplant (if using) with olive oil, oregano, salt, and pepper. Spread on a lined baking sheet.
Roast for 20 minutes. Add cherry tomatoes and roast for another 5–10 minutes until everything is golden and tender.
2. Cook the Orzo:
Meanwhile, cook orzo in salted boiling water according to package instructions (usually 8–10 minutes).
Drain, rinse with cool water, and set aside.
3. Make the Dressing:
Whisk together olive oil, lemon juice, red wine vinegar, mustard, honey, grated garlic, oregano, salt, and pepper in a small bowl or jar until smooth.
4. Assemble the Salad:
In a large bowl, combine the orzo, roasted vegetables, feta, fresh herbs, olives, and nuts if using.
Pour the dressing over and toss until everything is coated evenly.
5. Serve:
Serve slightly warm, at room temperature, or chilled. It tastes even better after resting for 30 minutes to absorb flavors.
Chef’s Notes & Tips
Vegan Option: Skip the feta or replace with vegan feta.
Storage: Keeps well in the fridge for up to 3 days.
Protein Boost: Add grilled chicken, chickpeas, or shrimp.
Best Herbs: Use a mix of parsley, dill, or mint for extra freshness.
❓ Frequently asked questions FAQ
Can I use another grain instead of orzo?
Yes, try quinoa, farro, couscous, or whole wheat pasta.
Do I have to roast the tomatoes?
You can keep them fresh if you prefer a juicier bite and fresher textured.
How do I keep orzo from sticking?
Rinse it with cold water after cooking and toss with a bit of olive oil.
Nutrition Estimate
Calories: ~330
Protein: 9g
Fat: 15g
Carbohydrates: 40g
Fiber: 5g