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Fresh Lemon Herb Orzo Salad with Roasted Vegetables and Feta

fresh lemon herb orzo salad - featured image
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A bright and flavorful summer side salad featuring tender orzo pasta, smoky roasted vegetables, fresh herbs, tangy lemon, and creamy feta cheese. Quick and easy to prepare, perfect for warm weather meals.

Ingredients

Scale
  • 1 ½ cups orzo pasta (about 270g)
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 small red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons)
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • ½ cup crumbled feta cheese (about 75g)
  • Salt and freshly ground black pepper to taste
  • Optional: toasted pine nuts or slivered almonds, or a splash of balsamic vinegar

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Dice the zucchini and red bell pepper, cut the onion into wedges, and halve the cherry tomatoes. Toss all vegetables with 2 tablespoons olive oil, salt, and pepper in a mixing bowl. Spread evenly on the baking sheet.
  3. Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and caramelized around the edges. Watch the tomatoes to prevent bursting.
  4. While vegetables roast, bring a large pot of salted water to a boil. Cook orzo according to package instructions (about 8-9 minutes) until al dente. Drain well and transfer to a large mixing bowl.
  5. In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper. Adjust seasoning to taste.
  6. Pour the dressing over the warm orzo and toss gently to coat. Fold in roasted vegetables, crumbled feta, and chopped fresh herbs.
  7. Serve immediately warm or refrigerate for 30 minutes to serve chilled. Toss gently before serving.

Notes

Toss orzo with a drizzle of olive oil after draining to prevent sticking. Do not skip roasting vegetables for best flavor. Use fresh lemon juice and zest for optimal taste. Fold gently to avoid breaking up feta. Salad can be served warm or chilled. For gluten-free, substitute orzo with gluten-free pasta or quinoa. Vegan option: omit feta and add toasted nuts or nutritional yeast.

Nutrition

Keywords: lemon herb orzo salad, roasted vegetables, feta salad, summer side dish, easy pasta salad, healthy salad, Mediterranean salad

Find it online: https://jodierecipes.com/fresh-lemon-herb-orzo-salad-recipe-with-roasted-vegetables-and-feta-easy-healthy-summer-side/