Description
Zesty orzo salad with roasted veggies is a vibrant dish that bursts with flavor and nutrition. This delightful salad combines tender orzo pasta with colorful roasted vegetables, all enhanced by a tangy lemon dressing and creamy feta cheese. Perfect for summer gatherings or as a light main course, this salad is not only visually appealing but also incredibly versatile. Customize it to your liking and enjoy it warm or chilled, making it an ideal addition to any meal.
Ingredients
Scale
- 1 cup orzo pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 small red onion, diced
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- ½ cup crumbled feta cheese
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced bell peppers, zucchini, and red onion with olive oil, salt, and pepper in a bowl. Spread evenly on the prepared baking sheet.
- Roast the vegetables in the oven for 25-30 minutes until golden brown and tender.
- Meanwhile, bring a pot of salted water to boil and cook the orzo according to package instructions (about 8 minutes) until al dente. Drain.
- In a large bowl, combine the roasted veggies with cooked orzo. Add lemon juice, feta cheese, basil, parsley, and another drizzle of olive oil. Toss gently.
- Serve immediately or chill in the refrigerator for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (230g)
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg