Roasted Vegetable Orzo Salad with Feta

Name: Roasted Vegetable Orzo Salad with Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 medium zucchini (diced into ½-inch pieces); 1 small eggplant (diced into ½-inch pieces); 1/2 red bell pepper (seeds removed, diced); 1/2 yellow bell pepper (seeds removed, diced); 1/2 orange bell pepper (seeds removed, diced); 1/2 red onion (cut into wedges); 4 garlic cloves (minced (or 4 whole cloves left in skin, squeezed out after roasting); 3 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 8 ounces orzo pasta (cooked al dente); 1/2 cup feta cheese (crumbled); 2 tablespoons fresh dill (chopped); 1/4 cup fresh parsley (chopped); 3 tablespoons fresh mint (chopped); 1/3 cup extra virgin olive oil; 3 tablespoons fresh lemon juice (about 1 large lemon); 1 tablespoon red wine vinegar; 1 teaspoon lemon zest; 1 teaspoon honey; 1 small garlic clove (minced); 1/2 teaspoon dried oregano; 1 teaspoon sumac or za'atar (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper

Roasted zucchini, eggplant, bell peppers, and red onion meet orzo, feta, and a bright lemon herb dressing in this Mediterranean-inspired Roasted Vegetable Orzo Salad with Feta. It is easy to make, serves a crowd, and tastes even better the next day straight from the fridge. The only side dish you will want to bring to every summer gathering this year.

Prep10 min
Cook25 min
Total35 min
Makes6 servings
Calories392

Ingredients

6 servings

For the roasted vegetables:

1 medium zucchini (diced into ½-inch pieces)
1 small eggplant (diced into ½-inch pieces)
1/2 red bell pepper (seeds removed, diced)
1/2 yellow bell pepper (seeds removed, diced)
1/2 orange bell pepper (seeds removed, diced)
1/2 red onion (cut into wedges)
4 garlic cloves (minced (or 4 whole cloves left in skin, squeezed out after roasting)
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

For the salad:

8 ounces orzo pasta (cooked al dente)
1/2 cup feta cheese (crumbled)
2 tablespoons fresh dill (chopped)
1/4 cup fresh parsley (chopped)
3 tablespoons fresh mint (chopped)

For the dressing:

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon red wine vinegar
1 teaspoon lemon zest
1 teaspoon honey
1 small garlic clove (minced)
1/2 teaspoon dried oregano
1 teaspoon sumac or za'atar (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

Method

1
Preheat oven to 425°F. Add the zucchini, eggplant, bell peppers, red onion, and garlic to a large mixing bowl. Add the olive oil, sprinkle with oregano, salt, pepper, and red pepper flakes if using. Toss to coat.
2
Spread the vegetables on a large baking sheet. Roast for 25–30 minutes, stirring once halfway through, until the edges are caramelized and the eggplant is tender and golden. Remove and let cool.
3
Cook orzo according to package directions until al dente. Drain and run under cold water until fully cooled. Transfer to a large mixing bowl.
4
Whisk together the olive oil, lemon juice, red wine vinegar, lemon zest, honey, garlic, oregano, sumac or za'atar (optional), salt, and pepper in a mason jar or small bowl until combined.
5
Add the roasted vegetables to the orzo. Pour half the dressing over the salad and toss gently to combine. Add the dill, feta, parsley, and mint and toss once more.
6
Taste and add more dressing as needed. Serve warm, at room temperature, or chilled. Store remaining dressing separately if making ahead.

Notes

Eggplant tip. If you have extra time, salt your diced eggplant for 15 to 20 minutes before roasting and pat it dry. It draws out excess moisture and gives you better caramelization. Do not crowd the pan. Spread the vegetables in a single layer on a large baking sheet. A crowded pan steams the vegetables instead of roasting them and you will not get that golden caramelized edge. Cook orzo al dente. Pull it just before it is fully soft. It will continue to absorb the dressing as the salad sits and you want it to hold its texture. Dress in two rounds. Add half the dressing when you assemble and save the rest for right before serving. Orzo soaks up dressing as it sits so that second pour makes a real difference. Add herbs last. Stir in the fresh basil, parsley, and mint right before serving so they stay bright and fresh. Make ahead. Roast the vegetables and cook the orzo up to a day ahead. Store separately in the fridge and combine a few hours before serving. Storage. Store in an airtight container in the fridge for up to 4 days. Before serving leftovers add a splash of fresh lemon juice and a drizzle of olive oil and toss to revive the dressing. Add chickpeas. One 15-ounce can of drained chickpeas adds protein and bulk and turns this into a more filling vegetarian main.