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This orzo salad with beautifully roasted vegetables is the perfect side dish for just about any occasion!
Orzo with Roasted Vegetables
My mom, Katy Garcia, has been making this salad for years, and I am finally bringing it to you (I’m sorry I’ve held onto it for so long!). It is light, packed full of flavor, and a great way to put a variety of yummy vegetables to use. There’s a savory sweetness from the roasted veggies that is perfectly balanced by the salty tang of both the feta cheese and fresh lemon juice that brings all of the flavors together. It is an all-time family favorite, and I know you’ll enjoy it too!
Orzo Salad Ingredients
- 16 ounces of orzo (we like this one for gluten-free)
- 1 red bell pepper
- 1 orange bell pepper
- 1 eggplant
- 1 purple onion
- 1 zucchini
- 6 carrots
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- ¼ teaspoon of pepper
- Juice of 2 lemons
- 16 ounces of crumbled feta
- Parsley, for garnish
- Make it nightshade-free: Omit the eggplant and bell peppers and substitute in a bunch of asparagus, a yellow squash, and a medium sweet potato.
- Make it dairy-free: Omit the crumbled feta altogether or use a vegan feta cheese to make this dish dairy-free.
- Make it gluten-free: Use a gluten-free orzo pasta to make this salad gluten-free. You could also use basmati rice or quinoa for a non-pasta option.
Quick Guide: How to Make Orzo Salad with Roasted Vegetables
The process couldn’t be simpler to make this flavorful orzo salad. Here’s how you’ll make it:
- Preheat the oven. Preheat your oven to 375°F.
- Roast the veggies. Chop your vegetables into 1-inch pieces, then toss with olive oil, salt, and pepper. Spread the veggies evenly on a baking sheet and roast for 45 minutes.
- Cook the orzo. Cook the orzo according to the package instructions, then drain and rinse. *Rinsing is an important step to stop the cooking and ensure that the orzo doesn’t get too sticky.
- Stir in the veggies. To the orzo, stir in the roasted vegetables, the juice of 2 lemons, and the feta cheese.
- Chill, serve, and enjoy! Top with parsley and chill until you’re ready to enjoy (at least 1 hour), serve, and enjoy!
What to Serve with Summer Orzo Salad
This summer orzo salad makes the perfect side dish for any occasion and is sure to impress. If you’re looking to make it a full meal, it pairs beautifully with a simple grilled chicken breast or Greek-inspired beef kabobs .
How to Store Orzo Salad
Store your orzo salad in an airtight container in the fridge for 3-5 days.
Summer Orzo Salad FAQs
Orzo is a short-cut pasta that looks like rice, but it is actually pasta.
You cook orzo just like any other pasta by adding it to boiling water and cooking until done. Be sure not to overcook your orzo, as it will get mushy.
Orzo is a fiber-rich food, especially if it is made from whole wheat. Grain-free orzo is also high in fiber.
Orzo pasta is not inherently gluten-free, as it is typically made with a white or whole wheat flour. However, there are really delicious gluten free orzo options like Jovial Grain Free Cassava Orzo.
This orzo salad will last up to 5 days in the fridge.
Just for You
Want more recipe ideas like this?
- 16 ounces orzo
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1 eggplant chopped
- 1 purple onion chopped
- 1 zucchini chopped
- 6 carrots chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 lemons juiced
- 16 ounces feta crumbled
- 1 bunch parsley
- Preheat your oven to 375℉.
- Chop your vegetables into 1-inch pieces, then toss with olive oil and salt and pepper. Spread the veggies evenly on a baking sheet and roast for 45 minutes.
- Cook the orzo according to the package instructions, drain, and rinse. Rinsing is an important step to stop the cooking and ensure that the orzo doesn’t get too sticky.
- To the orzo, stir in the roasted vegetables, juice of 2 lemons, and the feta cheese.
- Top with parsley and chill until you’re ready to enjoy (at least 1 hour), serve, and enjoy!
- Make it nightshade-free. Omit the eggplant and bell peppers and substitute in a bunch of asparagus, a yellow squash, and a medium sweet potato.
- Make it dairy-free. Omit the crumbled feta altogether or use a vegan feta cheese to make this dish dairy-free.
- Make it gluten-free. Use a gluten-free orzo pasta to make this salad gluten-free. You could also use basmati rice or quinoa for a non-pasta option.
Erin Sadler says
Oh my gosh. I LOVE the new website. And this recipe is perfect for my recent farmer’s market haul. Thank you for all of the effort you put into the revamp. It really does make my life easier. = )
Melissa Guevara says
Those are such kind words, Erin! Thank you so much for taking the time to share your feedback with us. It is our pleasure. -Team F&F
So good! I made it with a box of Jovial pasta because I am not a fan of gluten free orzo that is available to me. I also added some chicken sausage because I need some protein. This is going to be a great lunch to reheat all week!
Melissa Guevara says
Those sound like great substitutes/additions, Elaine! We are so glad you enjoyed (and will continue to enjoy throughout the week!). Thank you for taking the time to share with us. -Team F&F
Mrs. Meredith says
When adding chicken to this recipe, is it eaten cold for lunch or does it need reheated?
My husband doesn’t have access to a place to heat lunches.
Thanks for all y’all do on the F&F website!
Melissa Guevara says
Hi Meredith! This can be enjoyed warm or cold, it’s delicious both ways! Hopefully that helps as a cold lunch option for your husband since he isn’t able to heat his lunches. -Team FF