Greek Orzo Salad with Roasted Vegetables

• 1 cup orzo
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: 1/4 cup kalamata olives, pitted and sliced

Steps

1. 1 Preheat oven to 400°F. Toss zucchini, red bell pepper, and red onion with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. 2 Meanwhile, cook orzo according to package instructions. Drain and rinse under cold water to cool.
3. 3 In a large bowl, combine cooked orzo, roasted vegetables, cherry tomatoes, feta, and parsley.
4. 4 Whisk together remaining olive oil, red wine vinegar, oregano, salt, and pepper. Pour over salad and toss to coat.
5. 5 Chill in the refrigerator for at least 30 minutes before serving. Add olives if using.

Equipment

• Baking sheet
• Large mixing bowl

Variations

• Add chickpeas for extra protein.
• Substitute quinoa for orzo for a gluten-free option.

Substitutions

• Use another type of vinegar if red wine vinegar isn’t available.
• Substitute crumbled goat cheese for feta.

Pairings

• Grilled chicken skewers
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For best flavor, let the salad marinate in the fridge for a few hours or overnight.
• Add grilled chicken for a protein boost if desired.

Storage

Store in an airtight container in the fridge for up to 3 days. Stir well before serving.

Freezing: This salad does not freeze well due to the texture of the vegetables and cheese.

Serving Suggestions

• Pair with grilled chicken or fish for a heartier meal.
• Serve with warm pita bread on the side.

FAQ