Tender roasted vegetables bring a bold, hearty flavour to this vibrant orzo salad. They are tossed with al dente orzo, creamy feta, fresh parsley and a sharp lemon–mustard dressing. The salad is bright, satisfying and seriously versatile. Serve alongside grilled meats, pack it for lunches, or make it ahead, it holds up beautifully without turning soggy.
Roast Veggie Orzo Salad
Rated 5.0 stars by 1 users
Category
Salads
Servings
8+
Prep Time
15 minutes
Cook Time
35 minutes
Roasted vegetables and al dente orzo meet creamy feta, fresh parsley and a lemon–mustard dressing in this bright, satisfying salad. Perfect with grilled meats, for lunches, or made ahead.
Ingredients
- 1 red onion, diced
- 2 eggplants, cubed (into 2-3cm pieces)
- 3 zucchinis, cut into 2-3cm pieces
- 2 red capsicums, cubed (into 2-3cm pieces)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cooked orzo
-
1/2 cup feta (plus extra to serve)
-
1/3 cup chopped fresh parsley (plus extra to serve)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 lemon, juiced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
Roast Vegetables
Salad
Dressing
Directions
Roast Veggies
Preheat oven to 180 degrees Celsius and place all your chopped veggies into a roasting tray. Coat in olive oil and season with salt and pepper.
Place in the oven for 35-45 minutes or until vegetables are tender and golden. Mix halfway to ensure they cook evenly.
Dressing & Salad
In a large serving bowl, whisk all dressing ingredients together until combined and creamy.
Place your hot, cooked orzo into your dressing and toss until coated.
Add in your cooked veggies, feta and parsley, and mix.
To serve, top with some extra parsley and feta. Enjoy!
Recipe Note
This salad is so versatile and a great way to use up any old veggies that need to be used. You can use any type of vegetables!
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