Roasted Vegetable Orzo Salad with Feta

Mike and I had a roasted vegetable orzo salad with feta at a little restaurant in Greece, and I still think about it. It was simple, a bowl of orzo tossed with caramelized vegetables, crumbled feta, fresh herbs, and a lemony dressing made with really good olive oil. Nothing complicated, just every ingredient doing exactly what it was supposed to do. The vegetables were golden and sweet, the feta was salty and creamy, and the dressing was bright enough to cut through all of it. I came home and started making my own version, and it has been on repeat ever since.

When I got home I started making my own version, and it has been a staple ever since. I already make my Summer Orzo Pasta Salad on repeat all summer, but this roasted vegetable version is what I reach for when I want something heartier with those sweet roasted vegetable flavors. It is the kind of dish that travels well to a BBQ, feeds a crowd without any stress, and somehow tastes even better the next day out of the fridge.

• Vegetables: These are the heart of the salad. Each one brings something different. The eggplant turns almost buttery when roasted correctly, the peppers blister and sweeten, the onion caramelizes at the edges, and the zucchini gets tender and lightly golden.
• Olive Oil & Spices: Make our eco choose a good quality extra virgin olive oil. The seasoning that goes on the vegetables before they roast mixes oregano and crushed red pepper. The red pepper flakes are optional but add a nice gentle warmth.
• Orzo pasta: Cooked al dente so it holds its texture in the salad and does not turn mushy when it soaks up the dressing. Use whole wheat orzo if you want to.
• Feta cheese: Crumbled generously on top for a salty, creamy finish that pulls the whole salad together. Block feta you crumble yourself tastes noticeably better than pre-crumbled.
• Fresh herbs: Fresh parsley, mint and dill are added right before serving so they stay bright and green. The mint especially lifts the whole salad and makes it taste like something you would order at a restaurant.
• Lemon herb dressing: The combination of lemon zest and red wine vinegar together is what makes this dressing taste layered instead of flat. Always use fresh lemon juice, not bottled. Shake it all together in a mason jar and it is ready in two minutes.

Recipe Tip: A teaspoon of sumac or za’atar stirred into the dressing is optional but worth it if you have it. It adds a tangy, earthy note that makes the dressing taste unmistakably Mediterranean.

Ways to Customize This Salad

This is a flexible recipe that works with whatever you have on hand.

• Add chickpeas. One 15-ounce can of drained chickpeas adds protein and bulk for a more filling side dish or vegetarian main.
• Swap the cheese. Feta is the best fit but goat cheese works well too. For dairy free, skip the cheese and add toasted pine nuts for a crunchy finish.
• Change up the vegetables. Cherry tomatoes added raw, roasted asparagus, artichoke hearts, or sweet potato all work here.
• Pickled vegetables. Add Pickled Red Onions, Pickled Vegetables or Sumac Onions.
• Make it gluten free. Use a gluten free orzo or swap in cooked quinoa.
• Add kalamata olives. A handful of sliced olives adds a briny, savory note that pairs really well with the lemon dressing. My Easy Mediterranean Pasta Salad with Orzo uses a similar combination if you want more inspiration.

How to Make Roasted Vegetable Orzo Salad

Step 1. Roast the vegetables. Preheat oven to 425°F. Add the zucchini, eggplant, bell peppers, red onion, and garlic to a large mixing bowl. Add the olive oil, sprinkle with oregano, salt, pepper, and red pepper flakes if using. Toss to coat. Roast for 25 minutes, stirring once halfway through, until the edges are caramelized and the eggplant is tender and golden. Let cool slightly.

Step 2. Cook the orzo. Cook orzo according to package directions until al dente. Drain and run under cold water until fully cooled. Transfer to a large mixing bowl.

Tip: Do not let cooked orzo sit in the hot water or it will keep cooking and turn mushy.

Step 3. Make the dressing. Whisk together the olive oil, lemon juice, red wine vinegar, lemon zest, honey, garlic, oregano, sumac or za’atar (optional), salt, and pepper in a mason jar or small bowl until combined.

Serve It Warm or Cold: Here Is What You Should Know

This salad is genuinely good both ways, but they eat a little differently.

• Served warm, right after the vegetables come out of the oven, the feta gets slightly soft and creamy where it touches the warm vegetables. The herbs are fragrant and fresh. It feels more like a warm grain dish than a traditional pasta salad. This is my favorite way to eat it the day it is made.
• Served cold, after a night in the fridge, the flavors meld together and deepen. The orzo soaks up the dressing and the vegetables become even more savory. Before serving cold leftovers, add a fresh squeeze of lemon juice and a drizzle of olive oil and toss. It brings everything back to life.
• Both versions are great. It just helps to know what you are going for so you can plan and dress accordingly.

How to Make It a Meal

• This salad is filling enough to serve as a vegetarian main, especially if you stir in a can of drained chickpeas. They add protein and a nice creamy texture without changing the flavor at all.
• Greek grilled chicken is the most natural pairing here. These Greek Shrimp Skewers are also a perfect match.
• It also pairs well alongside seafood like this Baked Cod with Lemon and Capers (25-Minute Dinner), Mediterranean Baked Fish, The Best Baked Mediterranean Salmon Recipe. 

Make It Ahead and Storage Tips

• This is one of the best recipes to make the day before a gathering because it genuinely improves overnight.
• To make ahead: roast the vegetables and cook the orzo up to a day in advance. Store them separately in the fridge. Combine a few hours before serving and add half the dressing. Leave the fresh herbs out until right before serving so they stay bright and green instead of wilting.
• Store leftovers in an airtight container in the fridge for up to 4 days. Before serving leftovers, add a splash of lemon juice and a drizzle of olive oil and toss. The orzo soaks up the dressing as it sits, so that refresh makes a real difference.