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Top down view of orzo salad in a large bowl with a wooden serving utensil.
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4.63 — Votes 8 votes

Roasted Vegetable Orzo Salad

This orzo salad with beautifully roasted vegetables is the perfect side dish for just about any occasion!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Cassy Joy Garcia

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Calories: 582kcal | Carbohydrates: 79.1g | Protein: 17g | Fat: 23.3g | Saturated Fat: 12g | Cholesterol: 67.3mg | Sodium: 1127.7mg | Fiber: 7.1g | Sugar: 12.1g