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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cook the orzo pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 3

Dice the zucchini and red bell pepper into bite-sized pieces. Cut the red onion into wedges. Halve the cherry tomatoes.

Step 4

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.

Step 5

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.

Step 6

In a large mixing bowl, combine the cooked orzo, roasted vegetables, chopped fresh parsley, and crumbled feta cheese.

Step 7

Drizzle the dressing over the salad and toss until well coated.

Step 8

Taste and adjust seasoning with additional salt or pepper if needed.

Step 9

Serve immediately or refrigerate for up to 3 days. Bring the salad to room temperature before serving for the best flavor.

Nutrition Facts

Serving size	943.1 grams (943.1g)

Amount per serving	% Daily Value*
Calories	1581

Total Fat 74.10g	95%
Saturated Fat 17.60g	88%
Polyunsaturated Fat 5.50g
Cholesterol 53mg	18%
Sodium 5234mg	228%
Total Carbohydrate 192.30g	70%
Dietary Fiber 19.40g	69%
Total Sugars 30.00g
Protein 42.10g	84%

Vitamin D 0IU	0%
Calcium 362mg	28%
Iron 11mg	59%
Potassium 1362mg	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.

Source of Calories

Fat: 41.6%

Protein: 10.5%

Carbs: 47.9%