Orzo Salad with Roasted Zucchini, Feta, and Almonds
This refreshing Mediterranean-inspired salad pairs tender orzo pasta with sweet roasted zucchini, creamy feta, and crunchy toasted almonds. Tossed in a lemony herb dressing, it’s perfect as a light lunch, picnic dish, or a flavorful side to grilled meats or fish. It can be served warm, at room temperature, or chilled — making it ideal for meal prep.
Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
For the Salad:
1 cup orzo pasta
2 medium zucchini, sliced into half-moons
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup crumbled feta cheese
1/3 cup toasted sliced almonds
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, chopped
For the Lemon Herb Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey or maple syrup
1 small garlic clove, finely minced
1/2 tsp dried oregano (or 1 tsp fresh, chopped)
1/4 tsp salt, more to taste
1/8 tsp black pepper
Instructions
Cook the orzo
Bring a medium pot of salted water to a boil.
Add the orzo and cook according to package instructions until al dente.
Drain, rinse under cool water, and set aside.
Roast the zucchini
Preheat oven to 425°F (220°C).
Toss zucchini slices with olive oil, salt, and pepper.
Spread in a single layer on a baking sheet.
Roast for 15–20 minutes, flipping halfway through, until golden and tender.
Make the dressing
In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey, garlic, oregano, salt, and pepper until emulsified.
Assemble the salad
In a large mixing bowl, combine the cooked orzo, roasted zucchini, feta, toasted almonds, parsley, and mint.
Pour the dressing over and toss gently until everything is coated.
Serve
Enjoy warm, at room temperature, or chilled.
Garnish with extra feta and almonds for added texture.
Notes & Tips
Make ahead: You can prepare the dressing and roast the zucchini in advance. Store separately and toss with orzo just before serving.
Add protein: Chickpeas, grilled chicken, or shrimp make it a complete meal.
Nut-free option: Replace almonds with pumpkin seeds or sunflower seeds.
Extra flavor: A sprinkle of sumac or za’atar before serving adds a Mediterranean tang.
Frequently Asked Questions
Q: Can I use another pasta instead of orzo?
A: Yes! Small pasta shapes like ditalini, elbow, or even pearl couscous work well.
Q: Can I make it vegan?
A: Absolutely — swap feta for a vegan feta alternative or omit it entirely.
Q: How long does it keep in the fridge?
A: Up to 3–4 days in an airtight container. The flavors actually deepen after a few hours.
Nutritional Information
Calories: 325 kcal
Protein: 9 g
Carbohydrates: 36 g
Fat: 17 g
Saturated Fat: 5 g
Fiber: 4 g
Sodium: 380 mg
Sugar: 4 g