Roasted Veggies Feta Orzo Salad

Roasted Veggies Feta Orzo Salad is a warm, colorful dish that brings together tender orzo, caramelized oven-roasted vegetables, and creamy feta in every bite. First, hearty vegetables are roasted until soft and lightly golden, which enhances their natural sweetness. Then, they’re gently tossed with perfectly cooked orzo and a simple olive-oil dressing that ties everything together.

Because this salad can be served warm or at room temperature, it works beautifully for busy weeknights, casual lunches, or relaxed gatherings. At the same time, its vibrant colors and balanced flavors make it feel elevated without being complicated. Interestingly, orzo is often mistaken for rice, yet it’s actually a small pasta commonly used in Mediterranean kitchens for soaking up flavor.

Altogether, this recipe offers comfort, freshness, and versatility in one bowl. Whether enjoyed on its own or served alongside grilled fish or chicken, it’s a reliable favorite you’ll want to make again.

Recipe Yield: 4 servings

INGREDIENTS

1 cup dry orzo
1 med zucchini, sliced into rounds
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, cut into wedges
3 Tbsp olive oil, divided
¾ tsp kosher salt
½ tsp black pepper
½ tsp dried oregano
⅓ cup crumbled feta cheese
2 Tbsp chopped fresh parsley
1 Tbsp fresh lemon juice
2½ cups water

INSTRUCTIONS

1. Cook the orzo:
First, bring the water to a boil in a medium saucepan. Add the orzo and cook for 8–9 minutes, stirring occasionally, until al dente. Drain well and set aside.

2. Roast the vegetables:
Meanwhile, preheat the oven to 425°F. On a large baking sheet, toss zucchini, bell peppers, and red onion with 2 Tbsp olive oil, salt, pepper, and oregano. Roast for 20–25 minutes, turning once, until the vegetables are tender, lightly caramelized, and soft throughout.

3. Combine the salad:
Next, transfer the warm orzo to a large bowl. Add the roasted vegetables, remaining olive oil, and lemon juice. Gently toss until evenly combined.

4. Finish and serve:
Finally, fold in the feta cheese and fresh parsley. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Helpful Tips to Perfect This Recipe

• Roast until tender: Allow the vegetables to roast until soft, not crisp, so they blend smoothly with the orzo and create a cohesive texture.
• Dress while warm: Toss the orzo while it’s still warm so it absorbs the olive oil and lemon juice more evenly.
• Add feta last: Stir in the feta at the end to keep it creamy and lightly crumbled instead of melted.