Description
A vibrant and flavorful roasted vegetable orzo salad featuring tender roasted zucchini, bell peppers, cherry tomatoes, and red onion tossed with perfectly cooked orzo pasta, crumbled feta cheese, fresh basil, and a zesty lemon dressing. This dish is a delightful Mediterranean-inspired meal that’s easy to prepare, perfect for a healthy lunch or a light dinner.
Ingredients
Scale
Orzo and Vegetables
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
Seasonings and Add-ins
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- Juice of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables to a tender and slightly caramelized finish.
- Prepare Vegetables: Spread the diced zucchini, red and yellow bell peppers, halved cherry tomatoes, and sliced red onion evenly on a baking sheet to allow for even roasting.
- Season Vegetables: Drizzle olive oil over the vegetables and season with salt, pepper, Italian seasoning, and minced garlic. Toss thoroughly to coat all the vegetables evenly in the seasoning mixture.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes until they are tender and exhibit slight caramelization, enhancing their natural sweetness.
- Cook Orzo: While the vegetables roast, cook the orzo pasta according to package instructions until al dente. Drain well and set aside in a large mixing bowl.
- Combine Ingredients: Once the vegetables are roasted, add them to the cooked orzo in the bowl. Stir gently to mix all components without breaking the vegetables.
- Add Cheese and Herbs: Incorporate the crumbled feta cheese and chopped fresh basil into the mixture, folding them in delicately to maintain their texture and flavor.
- Add Lemon Juice: Squeeze the juice of one lemon over the combined mixture and toss gently again to distribute the citrus brightness throughout the dish.
- Serve: Serve the roasted vegetable orzo warm or at room temperature as a satisfying main dish or side salad.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- You can add toasted pine nuts or walnuts for extra crunch and flavor.
- Leftovers keep well in the refrigerator for up to 3 days and can be served cold as a salad.
- Adjust seasoning according to taste, especially salt and lemon juice for balanced flavor.
- Use fresh herbs like parsley or oregano for different flavor profiles.
