Description
Zesty orzo salad with roasted veggies is a vibrant, flavorful dish that captures the essence of summer in every bite. This refreshing salad features tender orzo pasta mixed with an array of colorful roasted vegetables, including bell peppers, zucchini, and cherry tomatoes. Drizzled with fresh lemon juice and olive oil, it’s perfect as a light main course or an eye-catching side dish for any gathering. Quick to prepare and packed with nutrients, this salad is a delightful way to enjoy seasonal produce.
Ingredients
Scale
- 1 cup orzo pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, sliced into half-moons
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh parsley or basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss bell peppers, zucchini, red onion, and cherry tomatoes in olive oil; season with salt and pepper. Spread evenly on the baking sheet.
- Roast vegetables for 20-25 minutes until tender and slightly caramelized.
- While vegetables roast, bring salted water to a boil. Cook orzo according to package instructions (about 8-10 minutes) until al dente.
- Drain orzo and let cool slightly. In a large bowl, combine cooked orzo and roasted veggies.
- Drizzle with lemon juice and mix gently. Top with crumbled feta cheese and fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg