Can I make lemon orzo salad ahead of time?

Absolutely! Prepare the salad and store it covered in the refrigerator until you’re ready to serve. If you’re making it more than a full day ahead, reserve a little dressing and toss it in right before serving to freshen everything back up.

How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days.

Can I make this with quinoa instead of orzo?

Sure! I think this works great with farro, quinoa, pearl couscous, rice, or even barley.

Can I use a different type of cheese?

Some yummy alternatives to feta are goat cheese, Parmesan cheese, or marinated mozzarella balls.

What should I serve with lemon feta orzo salad?

This works with SO many different meals. Serve it as a side dish with grilled chicken thighs , baked cod , kebabs, steak or burgers , or make it part of this Mediterranean salmon bowl with hummus, pita, and a big salad.

Lemon Orzo Salad with Feta and Rainbow Veggies

Description

This lemon orzo salad is loaded with colorful roasted veggies, fresh herbs, feta, and a simple lemon dressing. Perfect as a summer side dish or simple vegetarian lunch.

Ingredients

Scale

Veggies

1/2 large red onion, diced
1 zucchini, diced
1 yellow squash, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 tablespoon extra-virgin olive oil
1/2 teaspoon each kosher salt and fresh cracked pepper
1 teaspoon dried oregano

Dressing

1/3 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
1/2 teaspoon each kosher salt and black pepper
2 cloves garlic, minced
pinch of red pepper flakes (optional, for a little kick!)

Assembly

8oz orzo, uncooked
4oz cherry tomatoes (optional)
1 cup fresh basil, chiffonade *see note
4 green onions, sliced
1/4 cup pine nuts
8oz block feta, cubed

Instructions

Veggies: Preheat oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper. Drizzle veggies with 1 tablespoon olive oil and sprinkle with ½ teaspoon kosher salt, ½ teaspoon fresh cracked pepper and 1 teaspoon dried oregano. Use your hands to really get the veggies coated with oil and seasoning. Roast veggies for 20-25 minutes until crispy and golden brown around the edges.
Dressing: Whisk all dressing ingredients together: ⅓ cup lemon juice, ⅓ cup olive oil, ½ teaspoon kosher salt, ½ teaspoon black pepper, 2 garlic cloves, and a pinch of red pepper flakes, if using. Season additionally with salt and pepper if needed.
Orzo: Cook orzo according to package instructions. Drain and place in a large serving bowl. Toss the orzo with one tablespoon of dressing to prevent sticking and let it cool for 10-15 minutes.
Assembly: Toast your pine nuts in a dry skillet for 2-3 minutes, careful not to burn! Add the roasted vegetables, fresh basil and green onions, tomatoes, if using, pine nuts and feta to the serving bowl with orzo. Drizzle on the dressing and toss gently to combine. Serve warm or room temperature. ENJOY!

Notes

This is delicious served warm, room temperature or even cold. I love bringing it to potlucks or serving at a shower or party.

One of my best tips for pasta salad is to waaaaait until the pasta is cooled before adding the dressing. Warm pasta absorbs a lot of the dressing, which can leave the salad tasting bland. Adding the dressing once the orzo is cooled down a little gives you a much brighter, punchier flavor.

Chiffonade is a fancy French term for how to thinly slice basil. See my notes and photos on ‘how to chiffonade basil’ in this blog post!

Refer to above blog post for step-by-step instructions, variation ideas, and answers to frequently asked questions.

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Nutrition

Serving Size: 1/8 recipe
Calories: 271
Sugar: 3.9 g
Sodium: 254 mg
Fat: 15.7 g
Carbohydrates: 26.6 g
Fiber: 2.1 g
Protein: 7.2 g
Cholesterol: 16.7 mg