Roasted Sweet Bell Peppers, Cherry Tomato & Red Onion Orzo Salad
Description
This vibrant orzo salad combines sweet roasted bell peppers, juicy cherry tomatoes, and caramelized red onions tossed with tender orzo pasta. Finished with a zesty lemon dressing, herbs, and optional feta, it’s perfect as a light meal or a flavorful side dish. The roasting brings out deep, slightly smoky sweetness that pairs beautifully with the fresh citrus dressing.
Time Required
Prep Time: 15 minutes
Roasting Time: 25–30 minutes
Cooking Orzo: 10 minutes
Total Time: ~45–50 minutes
Ingredients
For the Roasted Vegetables
3 sweet bell peppers (red, yellow, orange), sliced
1 cup cherry tomatoes
1 medium red onion, sliced
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
For the Orzo
1 cup orzo pasta
Water for boiling
Salt (for pasta water)
For the Dressing
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 garlic clove (minced)
Salt & pepper to taste
Optional Add-ins
½ cup crumbled feta cheese
2 tbsp chopped fresh parsley or basil
Olives or roasted chickpeas for extra texture
Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Spread bell peppers, cherry tomatoes, and red onion on a baking tray.
Drizzle with olive oil, sprinkle salt, pepper, and oregano.
Toss well and roast for 25–30 minutes until soft and slightly charred.
2. Cook the Orzo
Bring salted water to a boil.
Add orzo and cook for 8–10 minutes until tender.
Drain and rinse briefly with cool water to stop cooking.
3. Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.
4. Assemble the Salad
In a large bowl, combine cooked orzo and roasted vegetables.
Pour over the dressing and toss well.
Add feta, herbs, and optional toppings if using.
5. Serve
Serve warm, room temperature, or chilled
Perfect for meal prep, picnics, or light dinners
Nutritional Information (Approx. per serving)
Calories: 320–380 kcal
Protein: 8–10g
Carbohydrates: 40–45g
Fat: 14–18g
Fiber: 4–6g
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! It actually tastes better after a few hours as flavors blend. Store in the fridge up to 3 days.
2. Can I serve it cold?
Absolutely. It’s delicious both cold and warm.
3. What can I use instead of orzo?
You can substitute with:
Couscous
Quinoa
Small pasta like ditalini
4. How do I make it vegan?
Simply skip the feta or use a plant-based alternative.
5. Can I add protein?
Yes! Great additions include:
Grilled chicken
Chickpeas
Shrimp
6. Why roast the vegetables?
Roasting enhances natural sweetness and adds a smoky flavor that makes this salad stand out.
7. How do I prevent orzo from sticking?