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–+ servings
Orzo Salad with Roasted Veggies and Feta

Orzo Salad with Roasted Veggies and Feta: A Flavorful Twist

This Orzo Salad with Roasted Veggies and Feta is a vibrant and versatile dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Pasta Can be substituted with gluten-free orzo
  • 2 cups Roasted Vegetables (e.g., bell peppers, zucchini) Use seasonal favorites like asparagus or sweet potatoes
  • 1 cup Feta Cheese Crumble before adding
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Use high-quality oil
  • 1 each Lemon Juice From one lemon
  • 1 tablespoon Dijon Mustard
  • to taste Salt & Pepper

Equipment

  • Oven
  • Baking sheet
  • Pot
  • colander
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Chop vegetables into bite-sized pieces, toss with olive oil, salt, and pepper, and roast for 20-30 minutes.
  2. Boil salted water in a large pot. Add orzo and cook until al dente (8-10 minutes). Drain and rinse under cold water.
  3. In a bowl, whisk together olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
  4. Combine roasted vegetables, orzo, and crumbled feta in a large mixing bowl. Pour dressing over and toss gently.
  5. Serve immediately or chill for 30 minutes to enhance flavors. Store in an airtight container for up to 3-4 days.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Ideal for meal prep and can be customized with seasonal vegetables or proteins.

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