Orzo Salad with Roasted Veggies, Feta, and Lemon-Dijon Vinaigrette Recipe

Introduction

This Orzo Salad with Roasted Veggies and Feta is a vibrant and flavorful Mediterranean-inspired dish that’s perfect for warm-weather meals. Combining tender roasted vegetables, fresh herbs, and tangy feta, it’s both refreshing and satisfying. Easy to make and full of color, it’s sure to impress at any table.

Ingredients

• Roasted Vegetables:
• 1 large Red Bell Pepper, chopped into 1-inch pieces
• 1 large Orange or Yellow Bell Pepper, chopped into 1-inch pieces
• 1 large Zucchini, chopped into 1-inch pieces
• 1 medium Red Onion, sliced into thick wedges
• 1 pint Cherry or Grape Tomatoes, left whole
• 3 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• Salt and Black Pepper, to taste
• Orzo and Salad Base:
• 1 pound (16 oz) Orzo Pasta
• 1 English Cucumber, diced small
• 1/2 cup Kalamata Olives, pitted and halved
• 1/2 cup Fresh Parsley, chopped
• 1/4 cup Fresh Mint, chopped
• Lemon-Dijon Vinaigrette:
• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Fresh Lemon Juice (about 2 lemons)
• 2 cloves Garlic, minced or grated
• 1 tablespoon Dijon Mustard
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• For Assembly:
• 8 oz Feta Cheese, crumbled from a block

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper. In a large bowl, combine the chopped bell peppers, zucchini, and red onion. Drizzle with 3 tablespoons olive oil, sprinkle with 1 teaspoon dried oregano, salt, and black pepper, then toss to coat evenly.
2. Step 2: Spread the seasoned vegetables in a single layer on the prepared baking sheet, avoiding overcrowding. Roast for 20-25 minutes, adding whole cherry tomatoes halfway through. Roast until vegetables are tender with caramelized edges. Remove and let cool slightly.
3. Step 3: Meanwhile, bring a large pot of water to a boil. Add 1-2 tablespoons salt, then cook the orzo according to package instructions (about 8-10 minutes) until al dente. Drain in a fine-mesh colander, rinse briefly under cool water to stop cooking and remove starch, then drain well.
4. Step 4: Prepare the vinaigrette by combining olive oil, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper in a bowl or mason jar. Whisk or shake vigorously until emulsified. Taste and adjust seasoning if needed.
5. Step 5: In a large bowl, combine the drained orzo, roasted vegetables, diced cucumber, Kalamata olives, chopped parsley, and mint. Pour about three-quarters of the vinaigrette over the salad and toss gently to coat.
6. Step 6: Fold in the crumbled feta cheese carefully to keep some larger pieces intact. Give the salad a final gentle toss and add remaining dressing if desired. Cover and chill for at least 30 minutes to let the flavors meld before serving.

Tips & Variations

• Use a block of feta packed in brine for creamier texture and richer flavor compared to pre-crumbled feta.
• If you prefer, substitute fresh oregano for dried in both the vegetables and vinaigrette for a brighter herb flavor.
• For added protein, toss in some grilled chicken or chickpeas.
• Make sure not to overcrowd the baking sheet when roasting to achieve caramelization instead of steaming.
• Chilling the salad for longer than 30 minutes enhances the flavors even more.

Storage

Store the orzo salad in an airtight container in the refrigerator for up to 3 days. The salad may absorb the dressing over time and become softer, so gently toss before serving. Reheating is not recommended; serve chilled or at room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad is ideal for making a few hours or even a day ahead. The flavors deepen as it chills, making it a great option for meal prep or entertaining.

Can I use other vegetables instead of the bell peppers and zucchini?

Absolutely! Feel free to use vegetables like eggplant, asparagus, or mushrooms. Just be sure to chop them into similar-sized pieces to ensure even roasting.

Orzo Salad with Roasted Veggies, Feta, and Lemon-Dijon Vinaigrette Recipe

Print Recipe

★★★★★

5 from 129 reviews

This vibrant Orzo Salad with Roasted Veggies and Feta is a delicious Mediterranean-inspired dish that combines tender roasted vegetables, perfectly cooked orzo pasta, crisp cucumber, briny olives, fresh herbs, and creamy feta. Tossed in a zesty lemon-Dijon vinaigrette, it’s a perfect balance of flavors and textures, ideal for a light lunch, side dish, or potluck favorite.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 1 large Red Bell Pepper, chopped into 1-inch pieces
• 1 large Orange or Yellow Bell Pepper, chopped into 1-inch pieces
• 1 large Zucchini, chopped into 1-inch pieces
• 1 medium Red Onion, sliced into thick wedges
• 1 pint Cherry or Grape Tomatoes, left whole
• 3 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• Salt and Black Pepper, to taste

Orzo and Salad Base

• 1 pound (16 oz) Orzo Pasta
• 1 English Cucumber, diced small
• 1/2 cup Kalamata Olives, pitted and halved
• 1/2 cup Fresh Parsley, chopped
• 1/4 cup Fresh Mint, chopped

Lemon-Dijon Vinaigrette

• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Fresh Lemon Juice (from about 2 lemons)
• 2 cloves Garlic, minced or grated
• 1 tablespoon Dijon Mustard
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

For Assembly

• 8 oz Feta Cheese, crumbled

Instructions

1. Roast the Vegetables: Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a large bowl, combine chopped bell peppers, zucchini, and red onion. Drizzle with olive oil, sprinkle dried oregano, salt, and pepper, and toss to coat evenly. Spread vegetables in a single layer on the baking sheet without overcrowding. Roast for 20-25 minutes, adding whole cherry tomatoes halfway through. Remove and allow to cool slightly.
2. Cook the Orzo: Bring a large pot of water to a boil, add 1-2 tablespoons salt generously. Add orzo and cook for 8-10 minutes until al dente. Drain using a fine-mesh colander and rinse briefly under cool water to halt cooking and remove excess starch. Drain well.
3. Prepare the Vinaigrette: In a small bowl or mason jar, combine extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and black pepper. Whisk or shake vigorously until fully emulsified and well combined. Adjust seasoning if needed.
4. Assemble the Salad: In a large bowl, combine the drained orzo, roasted vegetables, diced cucumber, halved kalamata olives, chopped parsley, and chopped mint. Add about three-quarters of the vinaigrette and gently toss until evenly coated. Fold in the crumbled feta carefully. Give a final gentle toss, taste, and add remaining dressing if desired. Cover and chill in the refrigerator for at least 30 minutes to meld flavors before serving.

Notes

• Do not overcrowd vegetables while roasting to ensure proper caramelization and avoid steaming.
• Rinsing cooked orzo helps prevent clumping in the salad.
• Adjust vinaigrette seasoning to taste; it’s the key to bright, balanced flavor.
• Chilling the salad before serving allows flavors to meld beautifully.
• Using block feta packed in brine ensures creamier texture and richer flavor compared to pre-crumbled varieties.

Keywords: Orzo salad, roasted vegetables, feta cheese, Mediterranean salad, healthy pasta salad, lemon vinaigrette, vegetarian dish