Ingredients
Scale
- 1 cup orzo pasta
- 2 cups mixed chopped vegetables (e.g., zucchini, red bell pepper)
- 1/4 cup extra virgin olive oil, divided (2 tbsp for roasting, 2 tbsp for dressing)
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss the chopped vegetables with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them on a baking sheet and roast for 15 to 20 minutes, or until tender and slightly caramelized.
- Step 2: While the vegetables are roasting, cook the orzo pasta according to package directions. Drain well and rinse with cold water to stop the cooking process and prevent clumping. Set aside.
- Step 3: Prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, the fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until emulsified.
- Step 4: In a large bowl, combine the cooked orzo, the cooled roasted vegetables, and the prepared lemon dressing. Toss gently to ensure the pasta is fully coated.
- Step 5: Gently fold in the crumbled feta cheese and the fresh chopped parsley. Taste and adjust seasoning as necessary.
- Step 6: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to fully meld. This salad can be served chilled or at room temperature.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; if planning to store long-term, hold off adding the parsley until serving for maximum freshness and aroma.
- Because this is a chilled salad, avoid microwaving; if you prefer it less cold after refrigeration, simply let it stand on the counter for 15–20 minutes to reach room temperature before serving.
- Serve this versatile salad as a vibrant side dish alongside grilled chicken, flaky fish, or even stuffed into pita bread for a refreshing Mediterranean lunch.
- Chef’s Tip: Use slightly larger chunks of zucchini and bell pepper when roasting; this prevents them from shrinking excessively and ensures a satisfying textural contrast with the small orzo grains.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American