Description
A vibrant Mediterranean salad featuring orzo, roasted sweet peppers, zucchini, and red onion, tossed with crumbly feta and a zesty lemon vinaigrette. Ideal for warm-weather meals and potlucks, this balanced dish blends protein, fiber, and antioxidants for a refreshing, hearty bite.
Ingredients
2 cups orzo (or gluten-free)
3 cups roasted vegetables (sweet peppers, zucchini, red onion)
1 cup feta cheese (or crumbled goat cheese)
1/3 cup olive oil (or avocado oil)
3 tablespoons lemon juice (or apple cider vinegar)
1 tablespoon Dijon mustard (optional: reduce for milder flavor)
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 425°F (220°C)
Toss chopped vegetables with 2 tablespoons olive oil, salt, and pepper; roast for 20-25 minutes until tender and slightly charred
Cook orzo in salted boiling water for 8-10 minutes until al dente; drain and rinse under cold water
Whisk remaining olive oil, lemon juice, Dijon mustard, salt, and pepper in a bowl to make dressing
Combine cooled orzo, roasted vegetables, and dressing in a large bowl
Fold in feta cheese before serving
Notes
For a vegan version, substitute feta with crumbled tofu or nutritional yeast-seasoned vegan cheese
Adjust dressing acidity to taste
Store leftovers in an airtight container in the fridge for up to 3 days
Use alternative veggies like broccoli or sweet potatoes when seasonal
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg