Mediterranean Orzo Salad You’ll Crave Every Night
A fresh, bold, and veggie-packed Mediterranean Orzo Salad featuring roasted vegetables, feta cheese, and lemon herb dressing. Perfect as a light dinner or vibrant side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Boiling, Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1½ cups dry orzo pasta
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes
- ⅓ cup kalamata olives, halved
- ⅓ cup crumbled feta cheese
- 2 tbsp olive oil
- Juice of ½ lemon
- 1 tsp dried oregano
- 1 tbsp chopped fresh parsley
- Salt & black pepper to taste
- Optional: pinch of red pepper flakes, garlic powder, or grilled chicken for protein
Instructions
- Boil orzo in salted water until al dente. Drain and toss with a drizzle of olive oil to keep it fluffy and non-sticky.
- Roast zucchini, bell peppers, onion, and cherry tomatoes with olive oil, oregano, salt, and pepper in a pan or air fryer until tender and slightly charred.
- Combine cooked orzo, roasted vegetables, olives, and parsley in a large bowl.
- Add crumbled feta cheese and fresh lemon juice. Toss everything well to coat evenly.
- Serve warm or chilled, garnished with extra herbs and a drizzle of olive oil if desired.
Notes
- Can be served warm or cold.
- Add grilled chicken for a protein boost.
- Customize seasoning with red pepper flakes or garlic powder for extra flavor.
- Great as a main dish or side dish.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg