Mediterranean Orzo Salad with Fire-Roasted Vegetables, Fresh Herbs & Creamy Feta Recipe
This Mediterranean Orzo Salad is a vibrant blend of fire-roasted vegetables, fresh herbs, and creamy feta cheese, tossed with tender orzo pasta and brightened by lemon juice and zest. Perfect as a hearty side or light main dish, this salad combines smoky roasted eggplant, zucchini, bell pepper, and red onion with fresh cherry tomatoes and aromatic parsley and basil for a refreshing yet satisfying Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 ½ cups dry orzo
Roasted Vegetables
- 1 small eggplant, diced
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 3 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Fresh Ingredients & Toppings
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Dice the eggplant, slice the zucchini, chop the red bell pepper, and cut the red onion into wedges to prepare for roasting.
- Toss Vegetables with Seasoning: Place the prepared vegetables on the baking sheet, drizzle with 3 tablespoons of extra-virgin olive oil, and sprinkle with dried oregano, smoked paprika, salt, and black pepper. Toss well to coat all pieces evenly with the seasoning and oil.
- Roast the Vegetables: Roast the vegetables in the preheated oven for 22 to 25 minutes, stirring halfway through. Roast until the vegetables are tender and lightly charred to develop a smoky flavor.
- Cook the Orzo: While the vegetables roast, cook the orzo according to the package instructions until al dente. Once cooked, drain and rinse lightly to cool and stop cooking.
- Combine Salad Ingredients: In a large bowl, combine the cooked orzo, roasted vegetables, halved cherry tomatoes, chopped parsley, and chopped basil. Mix gently to combine without breaking the vegetables.
- Add Dressing and Finish: Add the lemon juice, lemon zest, and an additional drizzle of olive oil to the mixture. Toss everything together thoroughly to ensure the flavors meld well and the salad is evenly dressed.
- Top with Feta and Serve: Sprinkle the crumbled feta over the top of the salad just before serving. Taste and adjust salt and pepper as needed to enhance the flavors.
Notes
- Roasting the vegetables at a high temperature brings out their natural sweetness and adds a delicious smoky flavor.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- This salad can be served warm, at room temperature, or chilled according to preference.
- Leftovers keep well refrigerated for up to 3 days and can be enjoyed cold or gently reheated.
- Try adding toasted pine nuts or sliced olives for extra texture and flavor.
Keywords: Mediterranean orzo salad, roasted vegetables salad, orzo pasta salad, vegetarian Mediterranean recipe, lemon feta orzo salad, healthy roasted vegetable salad
