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Orzo Salad with Roasted Veggies and Feta

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Ingredients

Scale
  • 1 large Red Bell Pepper: Chopped into 1-inch pieces. It provides a sweet, smoky flavor and a brilliant splash of color.
  • 1 large Orange or Yellow Bell Pepper: Chopped into 1-inch pieces. Complements the red pepper with its own unique sweetness and vibrant hue.
  • 1 large Zucchini: Chopped into 1-inch pieces. When roasted, it becomes tender and slightly creamy, absorbing the flavors around it.
  • 1 medium Red Onion: Sliced into thick wedges. Roasting tames its sharp bite, turning it sweet and jammy.
  • 1 pint Cherry or Grape Tomatoes: Left whole. These burst with concentrated, sweet, and tangy juice when roasted.
  • 3 tablespoons Olive Oil: Use a good quality extra virgin olive oil for the best flavor to coat the vegetables.
  • 1 teaspoon Dried Oregano: Adds a classic Mediterranean, earthy aroma and flavor.
  • Salt and Black Pepper: To taste, for seasoning the vegetables before roasting.
  • 1 pound (16 oz) Orzo Pasta: A small, rice-shaped pasta that is the perfect vehicle for the dressing and other ingredients.
  • 1 English Cucumber: Diced small. It offers a cool, crisp, and refreshing crunch that contrasts beautifully with the roasted veggies.
  • 1/2 cup Kalamata Olives: Pitted and halved. They provide a briny, salty bite that is essential to the Mediterranean flavor profile.
  • 1/2 cup Fresh Parsley: Chopped. Adds a clean, bright, and slightly peppery note.
  • 1/4 cup Fresh Mint: Chopped. Provides a surprising and delightful burst of coolness and freshness.
  • 1/2 cup Extra Virgin Olive Oil: The rich and fruity base of our dressing.
  • 1/4 cup Fresh Lemon Juice: From about 2 lemons. The acidity brightens all the flavors in the salad.
  • 2 cloves Garlic: Minced very finely or grated. Adds a pungent, savory depth.
  • 1 tablespoon Dijon Mustard: Acts as an emulsifier to help the oil and lemon juice combine, while adding a tangy kick.
  • 1 teaspoon Dried Oregano: Reinforces the Mediterranean theme of the salad.
  • 1/2 teaspoon Salt: Or more, to taste.
  • 1/4 teaspoon Black Pepper: Or more, to taste.
  • 8 oz Feta Cheese: Crumbled from a block. Using a block of feta packed in brine will give you a creamier texture and more robust flavor than pre-crumbled varieties.

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the chopped bell peppers, zucchini, and red onion. Drizzle with 3 tablespoons of olive oil, and sprinkle with 1 teaspoon of dried oregano, salt, and pepper. Toss everything together until the vegetables are evenly coated.
  3. Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. It is crucial not to overcrowd the pan; use two sheets if necessary. Crowding will cause the vegetables to steam instead of roast, and you will miss out on the delicious caramelization.
  4. Place the baking sheet in the preheated oven and roast for 20-25 minutes. About halfway through the cooking time, add the whole cherry tomatoes to the pan. Continue roasting until the vegetables are tender and have beautiful caramelized, browned edges.
  5. Once roasted to perfection, remove the baking sheet from the oven and set it aside to let the vegetables cool slightly while you prepare the other components.
  6. Bring a large pot of water to a rolling boil. Be generous with the water to give the pasta plenty of room to cook evenly.
  7. Once boiling, add a generous amount of salt to the water (about 1-2 tablespoons). This is the only chance you have to season the pasta itself, and it makes a significant difference in the final flavor of the salad.
  8. Add the orzo to the boiling water and cook according to the package directions, typically for 8-10 minutes. You want the orzo to be cooked al dente—tender but still with a slight bite. Mushy orzo will make the salad heavy and pasty.
  9. Once cooked, drain the orzo in a fine-mesh colander. Briefly rinse it under cool water. This stops the cooking process and removes some of the excess starch, which helps prevent the orzo from clumping together in the salad. Let it drain very well.
  10. While the vegetables are roasting and the orzo is cooking, prepare the dressing. In a small bowl or a mason jar with a tight-fitting lid, combine the 1/2 cup of extra virgin olive oil, 1/4 cup of fresh lemon juice, minced garlic, Dijon mustard, 1 teaspoon of dried oregano, salt, and pepper.
  11. Whisk the ingredients together vigorously until the dressing is fully combined and emulsified. An emulsion is when the oil and lemon juice, which don’t naturally mix, are forced together into a creamy, cohesive dressing. If using a mason jar, simply secure the lid and shake it until well combined.
  12. Taste the dressing and adjust the seasoning if necessary. It should be bright, tangy, and well-seasoned. You might want to add a bit more salt, pepper, or even a touch more lemon juice depending on your preference.
  13. In a very large mixing bowl, add the drained and cooled orzo, the slightly cooled roasted vegetables, the diced English cucumber, the halved Kalamata olives, the chopped fresh parsley, and the chopped fresh mint.
  14. Pour about three-quarters of the prepared vinaigrette over the salad ingredients. Gently toss everything together until the orzo, vegetables, and herbs are evenly coated with the dressing.
  15. ction-step-15">Add the Feta

Find it online: https://www.rapidrecipes.blog/orzo-salad-roasted-veggies-feta/