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This post is all about Greek Orzo and Roasted Vegetable Salad.
This refreshing Greek orzo salad combines tender orzo pasta with a medley of roasted vegetables, feta cheese and a zesty lemon dressing. It’s a perfect dish for summer gatherings or as a light lunch.
The recipe is simple and allows for customization with your favorite vegetables or additional proteins like grilled chicken or chickpeas.
Ingredients That Shine
The Greek orzo salad is a celebration of fresh ingredients that come together to create a vibrant dish.
At its core, the salad features orzo pasta, which provides a delightful base.
Roasted red and yellow bell peppers, zucchini, and cherry tomatoes add a splash of color and a range of flavors.
These vegetables not only enhance the visual appeal but also contribute to the overall taste profile of the salad.
Crumbled feta cheese brings a creamy texture and a salty bite, while fresh parsley adds a touch of brightness.
Finally, the lemon vinaigrette ties everything together, offering a zesty finish that elevates the dish.
Preparation Process
Preparing this salad involves a few simple steps that yield delicious results.
First, roasting the vegetables is key. Tossing them in olive oil, salt, and pepper before roasting allows their natural sweetness to develop.
Once roasted, the vegetables should be allowed to cool slightly before being combined with the orzo.
Cooking the orzo is straightforward; just boil it until al dente, then rinse it under cold water to stop the cooking process.
This ensures that the pasta maintains its texture and doesn’t become mushy when mixed with the other ingredients.
Flavorful Dressing
The dressing is a crucial component that enhances the overall flavor of the salad.
Combining olive oil, fresh lemon juice, and dried oregano creates a tangy and aromatic vinaigrette.
Whisking these ingredients together ensures a well-blended dressing that can be drizzled over the salad just before serving.
This dressing not only adds flavor but also helps to keep the salad fresh and vibrant.
Serving Suggestions
This Greek orzo salad is incredibly versatile and can be served in various ways.
It can be enjoyed as a light lunch, a side dish for grilled meats, or even as a main course when paired with additional proteins like grilled chicken or chickpeas.
Serving it chilled or at room temperature makes it perfect for summer gatherings or picnics.
Presenting the salad in a rustic bowl adds to its charm, inviting everyone to dig in.
Health Benefits
This salad is not only delicious but also packed with nutrients.
The combination of vegetables provides vitamins and minerals essential for a balanced diet.
Orzo adds carbohydrates for energy, while feta cheese contributes protein and calcium.
The use of olive oil in the dressing offers healthy fats, making this dish a wholesome choice.
Customization Options
One of the great aspects of this Greek orzo salad is its adaptability.
Feel free to swap in your favorite vegetables or add ingredients like olives or artichokes for a Mediterranean twist.
For those looking to increase the protein content, grilled shrimp or chickpeas can be excellent additions.
This flexibility allows you to tailor the salad to your preferences or dietary needs, making it a go-to recipe for any occasion.
Delicious Greek Orzo Salad Recipe
This salad features al dente orzo pasta tossed with roasted bell peppers, zucchini, and red onions, all complemented by crumbled feta cheese and a tangy lemon vinaigrette. The recipe takes about 45 minutes to prepare and serves 4 people.
Ingredients
- 1 cup orzo pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 red onion, diced
- 3 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 1 teaspoon dried oregano
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Vegetables: On a baking sheet, toss the diced bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- Cook the Orzo: Meanwhile, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, lemon juice, dried oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, combine the cooked orzo, roasted vegetables, cherry tomatoes, feta cheese, and parsley. Drizzle with the dressing and toss gently to combine.
- Serve: Serve the salad chilled or at room temperature. Enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 10g
- Carbohydrates: 40g
