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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/orzo-salad-with-roasted-veggies-feta-and-lemon-dijon-vinaigrette-recipe/