Mediterranean Orzo Salad with Roasted Vegetables
A vibrant salad featuring hearty orzo pasta, roasted vegetables, and tangy feta cheese, perfect for any occasion.
Ingredients
Pasta and Feta
- 1 cup orzo pasta Can substitute with other small pasta shapes
- 1/2 cup feta cheese, crumbled Can substitute with goat cheese or dairy-free alternatives
Vegetables
- 2 pieces zucchini, diced
- 2 pieces bell peppers, diced Yellow or orange can be used for sweetness
- 1 cup cherry tomatoes, halved
Dressing and Seasoning
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar Adjust according to taste
- Salt and pepper to taste
Garnish
- Fresh basil or parsley for garnish Tear the leaves instead of chopping for aroma
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine the diced zucchini, bell peppers, and halved cherry tomatoes with the olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roasting
- Roast the veggies for 20-25 minutes until tender and slightly charred, stirring halfway through for even roasting.
Cooking Orzo
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente.
- Rinse the orzo under cold water to stop the cooking process.
Combining Ingredients
- In a large mixing bowl, add the cooked orzo, roasted vegetables, and crumbled feta cheese. Toss together gently.
- Drizzle with balsamic vinegar and toss everything together.
Serving
- Garnish with fresh basil or parsley before serving.
Notes
This salad can be made a day ahead for improved flavors and is ideal to serve cold or at room temperature. Store in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 3gSodium: 300mgFiber: 5gSugar: 4g
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