Description
A delightful salad featuring orzo, roasted vegetables, and creamy feta, perfect for summer gatherings and family meals.
Ingredients
Scale
- 1 cup orzo
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, chopped
- 1 cup crumbled feta cheese
- 3 tablespoons olive oil
- 1/4 cup fresh herbs (basil or parsley), chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Toss chopped veggies with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until tender.
- Meanwhile, bring a pot of salted water to a boil. Cook the orzo until al dente, about 8-10 minutes. Drain and rinse under cold water.
- In a large bowl, mix the roasted veggies and orzo. Add crumbled feta and fresh herbs. Drizzle with olive oil and lemon juice, then season to taste.
- Serve warm, at room temperature, or chilled.
Notes
Feel free to substitute quinoa or couscous for the orzo for a gluten-free option. You can also add other seasonal vegetables as per your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: orzo salad, roasted vegetables, feta cheese, vegetarian salad, summer recipes, healthy salad