Description

Zesty orzo salad with roasted veggies is a vibrant and flavorful dish that perfectly complements any meal. With tender orzo pasta, a medley of roasted vegetables, and a zesty lemon dressing, this salad is both refreshing and satisfying. Ideal for summer gatherings or as a light main course, it’s quick to prepare and visually stunning, guaranteed to impress your guests.

Ingredients

Scale

1 cup orzo pasta
1 cup zucchini, diced
1 cup bell peppers (mixed colors), diced
1 cup cherry tomatoes, halved
½ cup red onion, diced
2 tbsp olive oil
2 tbsp lemon juice
½ cup crumbled feta cheese
Salt and pepper to taste
Fresh herbs (basil or parsley) for garnish

Instructions

Preheat your oven to 425°F (220°C).
On a baking sheet, combine zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt and pepper.
Roast the vegetables for 20-25 minutes until tender and slightly charred.
Meanwhile, cook the orzo in salted boiling water according to package instructions (about 8-10 minutes). Drain excess water.
In a large bowl, combine cooked orzo with roasted veggies. Add lemon juice and toss gently.
Top with crumbled feta cheese and fresh herbs before serving chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 3g
Sodium: 320mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 9g
Cholesterol: 20mg

Keywords: Customize by adding proteins like grilled chicken or chickpeas for extra heartiness. Substitute seasonal vegetables based on availability. Store leftovers in an airtight container for up to three days.