Description
1 cup orzo pasta
1 zucchini, diced
1 red bell pepper, diced
1 small eggplant, diced
1 cup cherry tomatoes, halved
2 tbsp olive oil
½ tsp dried oregano
½ tsp garlic powder
Salt and black pepper to taste
½ cup crumbled feta cheese
¼ cup kalamata olives, sliced
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Directions:
Preheat your oven to 400°F (200°C).
Toss the zucchini, red bell pepper, eggplant, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and black pepper. Spread evenly on a baking
sheet.
Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.
Meanwhile, cook the orzo according to package instructions. Drain and rinse under cold water.
In a large bowl, combine the cooked orzo, roasted vegetables, feta cheese, olives, and parsley.
Drizzle with lemon juice, toss gently, and serve warm or chilled.
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep the Vegetables: Preheat your oven to 400°F (200°C). While it heats, dice the zucchini, red bell pepper, and eggplant into uniform, bite-sized pieces. Halve the cherry tomatoes.
- Season and Roast: On a large baking sheet, toss the prepared vegetables with 2 tbsp olive oil, ½ tsp dried oregano, ½ tsp garlic powder, and salt and pepper. Spread in a single layer to ensure even cooking. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized at the edges.
- Cook the Orzo: While the vegetables roast, bring a pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking and prevent clumping.
- Combine the Salad: In a large serving bowl, add the cooled orzo and the roasted vegetables. Gently fold in ½ cup crumbled feta cheese, ¼ cup sliced kalamata olives, and 2 tbsp chopped fresh parsley.
- Final Seasoning: Drizzle 1 tbsp of fresh lemon juice over the salad. Toss everything gently to combine. Taste and adjust salt and pepper if needed.
Serving Suggestions
This versatile salad can be enjoyed in several ways. Serve it warm as a hearty vegetarian main course. For a perfect summer meal, chill it for at least an hour and serve it cold. It pairs beautifully with grilled chicken, fish like lemon-herb salmon, or lamb chops. For a complete spread, serve alongside crusty bread or pita and a dollop of tzatziki or hummus.
How-to Summary
Roast seasoned vegetables (zucchini, bell pepper, eggplant, tomatoes) at 400°F for 20-25 mins. Cook and cool orzo pasta. Combine roasted veggies, orzo, feta, olives, and parsley. Finish with a drizzle of lemon juice, toss, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. You can roast the vegetables and cook the orzo up to 2 days in advance. Store them separately in the fridge. Assemble the salad with the remaining ingredients just before serving for the best texture.
Can I use a different pasta? Yes. Small pastas like ditalini, small shells, or couscous work well. For a gluten-free option, use quinoa or a gluten-free pasta.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve. The orzo may absorb some moisture, so you can refresh it with a small splash of olive oil or lemon juice before serving.
Can I add protein to make it a full meal? Definitely. Add a can of drained and rinsed chickpeas to the roasting pan, or mix in shredded rotisserie chicken, flaked tuna, or cooked shrimp after assembly.
My vegetables are soggy. What went wrong? Sogginess is usually from overcrowding the baking sheet. Ensure the vegetables are in a single layer with space between them so moisture can evaporate, leading to caramelization instead of steaming.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the vegetables instead of roasting them. Use two sheets if necessary.
- Underseasoning: Don’t be shy with salt and pepper during the roasting stage, as this builds the foundational flavor.
- Overcooking the Orzo: Cook just to al dente, as it will soften further when mixed with the other ingredients.
- Skipping the Cold Rinse: Rinsing the cooked orzo stops the cooking process and removes excess starch, preventing a gummy salad.
- Adding Feta Too Early: Mix in the feta cheese gently at the end to prevent it from completely crumbling and disappearing into the salad.
Conclusion
This roasted vegetable orzo salad is a celebration of Mediterranean flavors that is both simple to prepare and deeply satisfying. The combination of sweet, caramelized vegetables, tangy feta, briny olives, and fresh herbs creates a dish that is perfect for a quick weeknight dinner or an impressive potluck contribution. By following the step-by-step guide and avoiding common pitfalls, you’ll master a versatile recipe that you can adapt with your favorite seasonal produce. Enjoy it warm or chilled for a delicious, nutritious meal any day of the week.
