Our Mediterranean Orzo Pasta Salad combines an array of vegetable colors and flavors with pasta and a lemony vinaigrette. This orzo pasta recipe with roasted vegetables and feta cheese makes the perfect side dish on your dinner menu.
Orzo Pasta Recipe
Adding another side dish to your menu rotation is always welcome in my house. And when the side dish has vegetables and pasta together in one bowl then I'm a happy girl!
A rainbow of vegetables and flavors and creamy Feta cheese combine with this delicate pasta.
Roasting the vegetables adds layers of flavor to this dish.
Add in the tangy-ness of a homemade lemon vinaigrette and you've got yourself a new family favorite.
Our lemon orzo salad is so versatile you can serve it warm, at room temperature or chilled.
Make this tasty orzo pasta recipe right before serving or make it a day ahead.
A nod to Mediterranean cuisine, you can serve this Greek orzo pasta salad with your meal as a side dish and easily double, or even triple, the recipe and serve a crowd!
When doubling or tripling this recipe be sure to roast vegetables in batches in even layers. Piling vegetables all together on one baking sheet will cause them to steam and not roast and caramelize.
The first time I created this recipe was for my daughter-in-law's "Sprinkle". Apparently when you are expecting your second baby, and especially if the baby is the opposite sex of your first baby, you now have a "Sprinkle" instead of a "Shower". Who knew? Well, now I know!
This orzo pasta salad was a big hit on the buffet table at the "Sprinkle"! I'm sure it will be a big hit on your table too!
Be sure to try our summer orzo salad with fruit too!
How to make lemon orzo salad
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 425F. Line large shallow baking sheet with edges with foil.
- In large bowl toss zucchini, squash, onion, red pepper, 1 Tbs. olive oil, oregano and garlic powder. Arrange in even layer on prepared baking sheet.
- Roast 25 minutes until roasted and caramelized.
- In serving bowl whisk remaining 1/3 cup olive oil, vinegar, lemon juice, lemon zest, salt and pepper until blended.
- Add roasted vegetables, orzo, tomatoes, Feta and parsley and toss together until evenly coated.
Swirls of Flavor Recipe Tips
- Top with cooked chicken, beef or shrimp for a meal in a bowl
- This recipe can be doubled or tripled
- When doubling or tripling this recipe be sure to roast vegetables in batches in even layers. Piling vegetables all together on one baking sheet will cause them to steam and not roast and caramelize!
- Substitute your favorite vegetables
- Replace feta cheese with crumbled goat cheese
- Make our recipe with couscous or a small pasta shape
- Serve warm, at room temperature or chilled
- Recipe can be made one day ahead; just stir before serving
Ingredients for orzo salad with feta
- zucchini – summer vegetable with a mild flavor
- yellow squash – tender summer vegetable with beautiful color
- red onion – you can use white or yellow onion too
- red bell pepper – sweet fruity flavor
- olive oil – base for homemade vinaigrette
- dried oregano – bold earthy flavor
- garlic powder – adds a savory note
- red wine vinegar – vibrant grape flavor with tangy notes
- lemon – fresh citrus flavor
- kosher salt – makes the flavors pop
- pepper – sharp pungent flavor
- orzo pasta – small rice-shaped pasta
- grape tomatoes – adds juiciness
- crumbled Feta – tangy and salty
- parsley – fresh grassy notes
Easy Side Dish Recipes
Blueberry Peach Orzo , a lime-kissed orzo pasta, is studded with fresh juicy peaches and succulent blueberries. Tender peppery arugula leaves offset the fruity sweetness creating a perfect balance of flavors.
If you love orzo you will certainly love a recipe made with couscous too! Sweet Mini Peppers Couscous is bursting with the sweetness of multi colored mini peppers!
Lemon Basil Avocado Quinoa will be right up there on your list of favorite side dishes with creamy avocado combining with the fresh flavors of lemon and basil!
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Mediterranean Orzo Pasta Salad
Ingredients
- 1 (8 oz.) zucchini , chopped, 2 cups
- 1 (6 oz.) yellow squash , chopped, 1 1/2 cups
- 1 (4 oz.) red onion , chopped, 1 3/4 cups
- 1 medium red bell pepper , chopped. 1 cup
- 1/3 cup + 1 Tbs. olive oil , divided
- 1/2 tsp. dried oregano
- 1/4 tsp. garlic powder
- 3 Tbs. red wine vinegar
- 1 Tbs. lemon juice
- 1 Tbs. lemon zest
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 8 oz. orzo pasta , cooked, drained and cooled down with cold water
- 1 cup grape tomatoes , halved lengthwise
- 4 oz. crumbled Feta
- 2 Tbs. chopped parsley
Instructions
- Preheat oven to 425F. Line large shallow baking sheet with edges with foil.
- In large bowl toss zucchini, squash, onion, red pepper, 1 Tbs. olive oil, oregano and garlic powder. Arrange in even layer on prepared baking sheet.
- Roast 25 minutes or until lightly browned and roasted.
- In serving bowl whisk remaining 1/3 cup olive oil, vinegar, lemon juice, lemon zest, salt and pepper until blended.
- Add roasted vegetables, orzo, tomatoes, Feta and parsley; toss until evenly coated.
Notes
- Top with cooked chicken, beef or shrimp for a meal in a bowl
- This recipe can be doubled or tripled
- When doubling or tripling this recipe be sure to roast vegetables in batches in even layers. Piling vegetables all together on one baking sheet will cause them to steam and not roast and caramelize!
- Substitute your favorite vegetables
- Replace feta cheese with crumbled goat cheese
- Make our recipe with couscous or a small pasta shape
- Serve warm, at room temperature or chilled
- Recipe can be made one day ahead; just stir before serving
Nutrition
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