Name: Vegetarian Salad Recipes Orzo Salad with Roasted Veggies and Feta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cooked orzo pasta; 1 zucchini, diced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 3 tbsp olive oil; 1 tsp dried oregano; 1 tsp garlic powder; Salt and black pepper to taste; 1/2 cup crumbled feta cheese; Fresh parsley for garnish

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This orzo salad is my kind of comfort food that doesn’t make me want to nap afterward. I love when a recipe lands in that sweet spot where fresh vegetables, warm pasta, and a little salty cheese all hang out in the same bowl. It’s colorful, filling, and feels like something you’d want to eat on the back porch with friends. When I make this, I roast the vegetables until their edges get that slightly charred flavor. The orzo stays tender but still has some bite, and the feta crumbles in just enough to balance everything out. It’s one of those orzo salad recipes that works on busy weekdays but also fits right into a weekend cookout. If you’ve been looking for a vegetarian orzo recipe that doesn’t taste like it’s trying too hard, this is it. It’s one of my favorite salad recipes vegetarian folks can bring to the table without anyone missing the meat. It even checks the box for healthy salad recipes vegetarian eaters want on repeat. And for those who dabble with vegan orzo recipes, you can easily skip the feta or swap it for a plant-based cheese. Simple, honest, and something I keep making again and again.

1) Key Takeaways
2) Easy Orzo Salad with Roasted Veggies and Feta Recipe
3) Ingredients for Orzo Salad with Roasted Veggies and Feta
4) How to Make Orzo Salad with Roasted Veggies and Feta
5) Tips for Making Orzo Salad with Roasted Veggies and Feta
6) Making Orzo Salad with Roasted Veggies and Feta Ahead of Time
7) Storing Leftover Orzo Salad with Roasted Veggies and Feta
8) Try these salads next!
9) Orzo Salad with Roasted Veggies and Feta
10) Nutrition

1) Key Takeaways

What vegetables pair best with orzo in a salad
How feta adds balance and creaminess
Why roasted veggies bring out natural sweetness
Ways to adapt this into vegetarian salad recipes

2) Easy Orzo Salad with Roasted Veggies and Feta Recipe

I love a recipe that makes me feel like I put in way more effort than I actually did. This orzo salad with roasted vegetables and feta is exactly that. You roast some colorful veggies until they’re slightly crisp at the edges, cook the pasta until it’s just tender, then toss it all together with salty cheese and herbs. The result feels like something from a café menu, but you made it in your own kitchen without breaking a sweat.

This dish fits right into vegetarian salad recipes that I lean on when I want something hearty but not heavy. The pasta gives the salad body, the veggies bring freshness, and the feta ties it all together. It tastes best when shared, though I won’t lie—I’ve eaten an entire bowl by myself on more than one occasion.

The best part is how flexible it is. Don’t have zucchini? Use eggplant. Out of cherry tomatoes? Try sun-dried ones. That’s what makes orzo salad recipes so forgiving—you can mix and match based on what you’ve got at home.

3) Ingredients for Orzo Salad with Roasted Veggies and Feta

Orzo Pasta: This tiny pasta cooks quickly and has just the right bite. It’s the base of the dish and soaks up flavors beautifully.

Zucchini: Roasted zucchini gets tender inside with golden edges outside. It adds substance without feeling heavy.

Red and Yellow Bell Peppers: They bring color, sweetness, and a subtle crunch. Together they brighten the salad both visually and in taste.

Red Onion: Once roasted, the onion becomes sweet and mellow, blending into the pasta with a soft flavor.

Cherry Tomatoes: These burst with juice after roasting, adding a tang that balances the feta.

Olive Oil: A drizzle coats the veggies before roasting and ties all the ingredients together.

Oregano and Garlic Powder: A simple seasoning blend that deepens the flavor of the roasted vegetables.

Feta Cheese: Crumbled feta melts slightly into the warm pasta, giving each bite a creamy, salty touch.

Fresh Parsley: Just enough green to brighten the dish and add freshness before serving.

4) How to Make Orzo Salad with Roasted Veggies and Feta

Step 1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread out zucchini, peppers, onion, and tomatoes. Toss them with olive oil, oregano, garlic powder, salt, and pepper.

Step 2. Roast the vegetables for 20 to 25 minutes until tender and caramelized. Let them cool slightly while you cook the pasta.

Step 3. Cook the orzo in salted boiling water until just tender. Drain and transfer to a large bowl.

Step 4. Add the roasted vegetables to the orzo. Toss gently so the pasta picks up all the flavor from the veggies.

Step 5. Sprinkle feta cheese over the salad. Fold it in lightly, letting it melt a little into the pasta.

Step 6. Finish with a scatter of parsley and an extra grind of pepper before serving.

5) Tips for Making Orzo Salad with Roasted Veggies and Feta

Salt your pasta water generously. It’s the first chance to season the orzo and makes the salad taste fuller. A bland base won’t do the veggies any justice.

Let the roasted vegetables cool slightly before tossing them into the pasta. Hot vegetables can make the feta melt too much, which changes the balance of the dish.

If you like more protein, try adding chickpeas or grilled tofu. That way you can turn this into one of those vegetarian orzo recipes that actually doubles as a full meal.

6) Making Orzo Salad with Roasted Veggies and Feta Ahead of Time

This salad is perfect for meal prep. You can roast the vegetables a day before and store them in the fridge. When you’re ready, cook the orzo, toss it together, and lunch is set in minutes.

If you’re planning to eat it later in the week, keep the feta separate until just before serving. That way it holds its texture instead of breaking down into the pasta too soon.

The flavors deepen overnight, so by day two or three the salad tastes even better. That’s one reason I keep coming back to salad recipes vegetarian cooks can trust for convenience.

7) Storing Leftover Orzo Salad with Roasted Veggies and Feta

Pack leftovers into airtight containers and store them in the fridge. They’ll keep fresh for about four days, which makes this a reliable option for weekday lunches.

If the pasta looks a little dry, drizzle some olive oil before serving. That small touch brings back the texture and flavor without much effort.

You can eat it cold straight from the fridge or warm it up slightly if you prefer. Either way, it’s still one of those healthy salad recipes vegetarian eaters can lean on without getting bored.

8) Try these salads next!

9) Orzo Salad with Roasted Veggies and Feta