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Easy Roasted Vegetable Orzo Salad

easy roasted vegetable orzo salad - featured image
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A fresh and flavorful orzo salad featuring caramelized roasted vegetables, tangy lemon dressing, and creamy feta cheese. Perfect for warm weather meals and adaptable to various dietary needs.

Ingredients

Scale
  • 1 ½ cups (about 270g) dry orzo pasta
  • 1 large red bell pepper, diced
  • 1 medium zucchini, chopped into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • ½ medium red onion, thinly sliced
  • 3 garlic cloves, peeled and smashed
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon
  • A handful fresh basil, chopped
  • ½ cup crumbled feta cheese (optional)
  • Salt and black pepper to taste
  • 1 teaspoon dried oregano

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss the diced red bell pepper, chopped zucchini, cherry tomatoes, thinly sliced red onion, and smashed garlic cloves in 2 tablespoons of olive oil, salt, pepper, and dried oregano. Spread evenly on a rimmed baking sheet.
  3. Roast the vegetables for 20 to 25 minutes, shaking the pan halfway through to ensure even cooking. Aim for tender, slightly charred edges and soft fragrant garlic.
  4. While the veggies roast, bring a medium saucepan of salted water to a boil. Add the orzo and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
  5. In a large mixing bowl, toss the cooled orzo with the roasted vegetables and garlic (remove garlic skins if desired).
  6. Drizzle the remaining tablespoon of olive oil and freshly squeezed lemon juice over the salad. Toss gently to coat evenly.
  7. Fold in the chopped basil leaves and crumbled feta cheese. Adjust seasoning with extra salt and pepper if needed.
  8. Serve immediately or chill in the refrigerator for at least 30 minutes to meld flavors.

Notes

Do not overcrowd the pan when roasting vegetables to ensure caramelization instead of steaming. Use a hot oven at 425°F for best results. Remove garlic skins after roasting for a smoother texture. Cook orzo al dente to avoid mushiness. Toss orzo with olive oil if it sticks. Salad can be served warm, room temperature, or chilled. For vegan option, omit feta or use plant-based cheese. Gluten-free pasta or quinoa can substitute orzo.

Nutrition

Keywords: orzo salad, roasted vegetables, easy salad recipe, summer salad, Mediterranean salad, vegetarian, quick meals

Find it online: https://siennaspoon.com/easy-roasted-vegetable-orzo-salad-recipe-for-fresh-flavorful-meals/