Ingredients
Equipment
Method
Step 1 – Preheat the Oven
- Set your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Step 2 – Roast the Vegetables
- Place bell peppers, zucchini, red onion, and tomatoes on the baking sheet. Drizzle with olive oil, then sprinkle with oregano, salt, and pepper. Toss everything well to coat.
- Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Set aside to cool.
Step 3 – Cook the Orzo
- Meanwhile, bring a large pot of salted water to a boil. Add orzo pasta and cook according to package instructions (usually 8–10 minutes), until al dente.
- Drain, rinse with cold water, and drizzle lightly with olive oil to prevent sticking.
Step 4 – Prepare the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper until smooth and emulsified.
Step 5 – Combine Everything
- In a large mixing bowl, combine the orzo, roasted vegetables, cucumber, olives, parsley, and mint. Pour the dressing over the salad and toss gently until everything is evenly coated.
Step 6 – Add the Feta
- Crumble feta cheese over the top and toss lightly again. Taste and adjust seasoning with more lemon juice, salt, or pepper if desired.
Step 7 – Chill or Serve
- You can serve the salad warm right away or refrigerate it for 30 minutes for a chilled, refreshing version.
Notes
🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended — pasta and vegetables lose texture.
Reheating: Enjoy cold or bring to room temperature. If reheating, warm briefly in a skillet over low heat and add a splash of olive oil or lemon juice to refresh the flavors.
💡 Tip: This salad actually tastes even better the next day, once the flavors have fully melded!
🥄 Variations
Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
Vegan Option: Skip the feta or use a vegan cheese alternative.
Herb Twist: Swap parsley and mint for basil or dill for a new flavor profile.
Spicy Kick: Add a pinch of red pepper flakes or chopped chili for heat.
Whole Grain Upgrade: Substitute orzo with quinoa or whole wheat couscous.
Extra Creamy: Mix in 1–2 tbsp of Greek yogurt to the dressing for a tangy, creamy touch.
Mediterranean Plus: Add sun-dried tomatoes, artichoke hearts, or roasted eggplant for even more depth.
❓ 10 FAQs
1. Can I use another type of pasta?
Yes! Small pasta shapes like couscous, ditalini, or mini shells work beautifully. 2. How do I keep orzo from sticking together?
Rinse it in cold water after draining and toss with a drizzle of olive oil. 3. Can I make this salad in advance?
Absolutely! It’s perfect for meal prep or next-day lunches. 4. What if I don’t have Dijon mustard?
You can use yellow mustard or skip it — the dressing will still be flavorful. 5. Can I roast the veggies ahead of time?
Yes — roast them the day before, store in the fridge, and toss into the salad when ready. 6. Is it best served warm or cold?
It’s delicious both ways! Warm is comforting; chilled is refreshing. 7. How long does the dressing last?
Stored in a jar in the fridge, it keeps for up to 1 week. 8. Can I use bottled lemon juice?
Fresh lemon juice gives a brighter, fresher flavor — bottled tends to be more acidic. 9. What’s the best feta to use?
A block of feta in brine is creamier and more flavorful than pre-crumbled feta. 10. What goes well with this salad?
It pairs perfectly with grilled chicken, salmon, roasted lamb, or fresh pita bread. 🏁 Conclusion This Orzo Salad with Roasted Veggies and Feta is a celebration of Mediterranean simplicity — fresh ingredients, bold herbs, and bright citrus flavors. 🌿🍋 The combination of roasted vegetables, tender orzo, briny olives, and creamy feta makes it both comforting and refreshing. It’s a dish that fits any occasion — from backyard barbecues to cozy weeknight dinners. Each spoonful delivers a burst of color, texture, and flavor that feels like sunshine on your plate. Serve it warm, chilled, or at room temperature — either way, it’s guaranteed to impress!
Yes! Small pasta shapes like couscous, ditalini, or mini shells work beautifully. 2. How do I keep orzo from sticking together?
Rinse it in cold water after draining and toss with a drizzle of olive oil. 3. Can I make this salad in advance?
Absolutely! It’s perfect for meal prep or next-day lunches. 4. What if I don’t have Dijon mustard?
You can use yellow mustard or skip it — the dressing will still be flavorful. 5. Can I roast the veggies ahead of time?
Yes — roast them the day before, store in the fridge, and toss into the salad when ready. 6. Is it best served warm or cold?
It’s delicious both ways! Warm is comforting; chilled is refreshing. 7. How long does the dressing last?
Stored in a jar in the fridge, it keeps for up to 1 week. 8. Can I use bottled lemon juice?
Fresh lemon juice gives a brighter, fresher flavor — bottled tends to be more acidic. 9. What’s the best feta to use?
A block of feta in brine is creamier and more flavorful than pre-crumbled feta. 10. What goes well with this salad?
It pairs perfectly with grilled chicken, salmon, roasted lamb, or fresh pita bread. 🏁 Conclusion This Orzo Salad with Roasted Veggies and Feta is a celebration of Mediterranean simplicity — fresh ingredients, bold herbs, and bright citrus flavors. 🌿🍋 The combination of roasted vegetables, tender orzo, briny olives, and creamy feta makes it both comforting and refreshing. It’s a dish that fits any occasion — from backyard barbecues to cozy weeknight dinners. Each spoonful delivers a burst of color, texture, and flavor that feels like sunshine on your plate. Serve it warm, chilled, or at room temperature — either way, it’s guaranteed to impress!