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.
Servings 4
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!