Lemony Orzo Pasta Salad with Roasted Vegetables and Feta

A refreshing and vibrant orzo pasta salad featuring roasted vegetables, salty feta cheese, and a zesty lemon vinaigrette. Perfect for a light lunch, side dish, or potluck contribution.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.26/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Salad•Side Dish

Cuisine:

Italian•Mediterranean

Main Ingredient:

Eggs•Pasta

Cooking Style:

Roasting

Mood:

Healthy

Ingredients

Servings

1cupOrzo Pasta(Uncooked)

£0.40

1mediumZucchini(Diced)

£0.60

1mediumBell Pepper(Diced (any color))

£0.70

0.5mediumEggplant(Diced)

£0.50

0.3mediumRed Onion(Thinly sliced)

£0.15

4ozFeta Cheese(Crumbled)

£1.75

0.3cupFresh Parsley(Chopped)

£0.30

3tablespoonsOlive Oil(For roasting vegetables)

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

3tablespoonsLemon Juice(Freshly squeezed)

£0.20

2tablespoonsOlive Oil(For vinaigrette)

£0.15

1cloveGarlic(Minced)

£0.05

0.5teaspoonDried Oregano

£0.05

3cupsWater(For cooking orzo)

Total Cost

£5.03

£1.26 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the diced zucchini, bell pepper, eggplant, and red onion with 3 tablespoons of olive oil, salt, and pepper.
3.
Spread the vegetables in a single layer on a baking sheet.
4.
Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
5.
While the vegetables are roasting, cook the orzo pasta according to package directions in boiling salted water. Drain well and rinse with cold water to stop the cooking process.
6.
In a small bowl, whisk together the lemon juice, 2 tablespoons of olive oil, minced garlic, and dried oregano for the vinaigrette.
7.
In a large bowl, combine the cooked orzo, roasted vegetables, feta cheese, and chopped parsley.
8.
Pour the lemon vinaigrette over the salad and toss gently to combine.
9.
Taste and adjust seasoning as needed with salt and pepper.
10.
Serve immediately or chill for later. Salad is best served at room temperature or slightly chilled.

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My Notes

Nutrition Information

Nutrition per serving (250g)

475 kcal / 1987 kJ

Carbs

44g

17% of RDA

Fat

27g

39% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

510 mg

22% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Roast the vegetables until they are slightly charred for a deeper, sweeter flavor.

Add other vegetables like cherry tomatoes, asparagus, or artichoke hearts for more variety.

For a vegan option, omit the feta cheese or use a vegan feta alternative.

The salad can be made ahead of time and stored in the refrigerator for up to 3 days. Add the feta just before serving to prevent it from becoming soggy.

Add a pinch of red pepper flakes to the vinaigrette for a little heat.

Cooking Equipment

Oven

Stovetop

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Roast the vegetables until they are slightly charred for a deeper, sweeter flavor.

Add other vegetables like cherry tomatoes, asparagus, or artichoke hearts for more variety.

For a vegan option, omit the feta cheese or use a vegan feta alternative.

The salad can be made ahead of time and stored in the refrigerator for up to 3 days. Add the feta just before serving to prevent it from becoming soggy.

Add a pinch of red pepper flakes to the vinaigrette for a little heat.

Lemony Orzo Pasta Salad with Roasted Vegetables and Feta

Ingredients

Instructions