Ingredients
Scale
- 1 cup orzo pasta
- 2 zucchini, diced into ¼-inch pieces
- 2 cups grape tomatoes, halved
- 2 bell peppers (yellow and red), diced into ¼-inch pieces
- ½ red onion, finely diced
- ½ cup feta cheese, crumbled
- ½ cup Kalamata olives, diced
- 2 tablespoons olive oil
- ½ tablespoon granulated garlic
- ½ tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup lemon juice (juice of 1 lemon)
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 425°F.
- Chop vegetables and season with olive oil, salt, pepper, garlic, and oregano.
- Roast vegetables for 20-25 minutes, stirring halfway through.
- Cook orzo pasta in salted water until al dente, then drain.
- Mix orzo with Kalamata olives while still hot.
- Whisk together lemon juice, red wine vinegar, garlic, oregano, pepper, and red pepper flakes for dressing.
- Combine roasted vegetables with orzo and add dressing. Toss gently.
- Allow salad to cool for 30 minutes before serving. Add feta cheese just before serving.
Notes
Dice vegetables uniformly for even roasting.
Cool orzo slightly before adding olives to avoid mushiness.
Adjust acidity of dressing to your preference by varying lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 500
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 9
- Cholesterol: 20