🌿 Mediterranean Orzo Salad with Fire-Roasted Vegetables, Fresh Herbs & Creamy Feta

⭐ Ingredients (Serves 4)

For the Salad

• 1 cup orzo pasta (uncooked)

• 1 cup cherry tomatoes (halved)

• 1 cup zucchini (diced)

• 1 cup bell peppers (any color, diced)

• 1 small red onion (sliced)

• 2 tbsp olive oil

• Salt & black pepper to taste

• 1 tsp paprika

• ½ tsp dried oregano

• ½ cup cucumber (diced)

• ⅓ cup Kalamata olives (sliced)

• ¼ cup fresh parsley (chopped)

• 2 tbsp fresh mint (chopped)

• ½ cup feta cheese (crumbled)

For the Dressing

• 3 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp red wine vinegar

• 1 garlic clove (minced)

• ½ tsp Dijon mustard

• ½ tsp honey

• ½ tsp oregano

• Salt & pepper to taste

🔥 Directions

1. Fire-roast the vegetables

• Preheat oven to 220°C (425°F).

• Toss tomatoes, zucchini, peppers, and onion with olive oil, paprika, oregano, salt, and pepper.

• Spread on a baking tray and roast 18–20 minutes until charred at edges.

2. Cook the orzo

• Boil orzo in salted water until al dente (7–9 minutes).

• Drain and rinse with cold water to stop cooking.

3. Mix the salad

• In a large bowl combine: cooled orzo, roasted veggies, cucumber, olives, parsley, and mint.

4. Add dressing

• Whisk all dressing ingredients and pour over the salad.

• Toss gently.

5. Finish with feta

• Add crumbled feta on top before serving.

❄️ Tips

• Chill for 30 minutes for best flavor.

• Add grilled chicken or chickpeas for protein.

• Use whole-wheat orzo for a healthier option.

❓ Q&A

Q: Can I make this salad ahead of time?
A: Yes! It stays great for 2 days in the fridge. Add feta just before serving.

Q: Can I replace orzo with another pasta?
A: Yes — small shapes like quinoa, couscous, farfalle minis, or ditalini work well.

Q: Can I skip olives?
A: Yes, replace with capers or roasted eggplant.

Q: How to make it vegan?
A: Skip the feta or use vegan feta.