Orzo Pasta Salad With Feta and Roasted Vegetables
This orzo pasta salad with feta is a beautiful medley of roasted vegetables, tender chewy orzo, and savory feta cheese, all tossed in a tangy lemon dressing that brings the whole dish together.
Roasting the vegetables for this dish is a must. The oven does magic with vegetables and brings out hidden sweet, nutty, and toasty flavors.
This recipe is versatile by nature because the vegetables can be swapped out and added to but I suggest trying this recipe out as it is too! That’s because the peppers and onions caramelize in the oven and take on a sweet note that compliments the fresh tangy dressing beautifully.
This post is about how to make orzo pasta salad with feta.
Orzo Pasta Salad With Feta and Roasted Vegetables
What do I need to make orzo pasta salad?
To make this recipe, you will need:
- Orzo Pasta
- Chicken Bouillon or Chicken Stock
- Zucchini
- Yellow and Orange Bell Pepper
- Cauliflower
- Red Onion
- Garlic
- Olive Oil
- Salt and Pepper
- Feta Cheese
- Dressing
- Fresh Lemon Juice
- Olive Oil
- Salt and Pepper
- Honey
- Dried Oregano
- Fresh Parsley
How do I make this summer orzo pasta salad?
Start by preheating the oven to 425°F. Chop the vegetables and make the oil marinade for the veggies.
Transfer the chopped vegetables to a large baking pan and toss them all together with the oil marinade until evenly coated.
Next, roast the veggies for 25 minutes, toss, then continue roasting for another 20 minutes. The vegetables are done when they turn tender and golden brown.
While the vegetables are roasting, boil a small pot of chicken stock or water with chicken bouillon and cook the orzo pasta to al dente based on the package’s directions. Cooking the pasta in the chicken bouillon will give the pasta so much added flavor which will complement the overall dish.
Now it’s time to assemble the pasta!
Make the lemon dressing by mixing all of the dressing ingredients together, including the fresh parsley.
Put the orzo pasta and roasted vegetables in a serving dish or mixing bowl.
Add the dressing to the pasta mix and gently toss the pasta salad until the lemon dressing is incorporated.
Allow the pasta and veggies to reach room temperature before gently stirring in the feta cheese.
Serve this pasta salad warm, chilled, or at room temperature, it tastes great any way! If you prefer this pasta warm, simply sprinkle the feta cheese on on top and enjoy it that way.
If you enjoyed this recipe, you may also like these other favorites:
- Mushroom and Spinach Lasagna With White Sauce
- The Tastiest Easy Falafel Recipe
- Middle Eastern Cucumber Salad
- The Absolute Best Tortellini Soup with Spinach
- Tzatziki Yogurt Sauce
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This post was about how to make the best orzo pasta salad with feta.
Orzo Pasta Salad With Feta and Roasted Vegetables
Ingredients
- 4 ounces orzo pasta
- 2 teaspoons chicken bouillon
- 1 zucchini
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 small head of cauliflower
- 1 red onion
- ¼ cup feta crumbled
- ¼ cup olive oil
- 2 cloves garlic minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
Lemon Dressing
- ¼ cup fresh lemon juice
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons honey
- ¾ teaspoon dried oregano
- ¼ cup fresh parsley finely chopped
Instructions
- Preheat the oven to 425°F.
- Chop the vegetables into 1-inch chunks.Stir together the olive oil, garlic, salt, and pepper.Toss together and lay it out on a large baking pan and roast for 25 minutes. Toss, then continue roasting for about 20 minutes or until vegetables are tender and golden brown.
- Bring a pot of water to a boil and add 2 teaspoons of chicken bouillon to it. Add the orzo pasta and cook to al dente based on the package's instructions.
- Make the lemon dressing and set it aside. Mix the orzo pasta and roasted veggies together. Add the lemon dressing and toss.
- Once the pasta salad is room temperature, add the feta cheese and gently toss together. Serve room temperature or chilled. Enjoy!