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Roasted Vegetable Lemon Orzo Pasta Salad

Packed with roasted Mediterranean vegetables and dressed with a bright lemony vinaigrette, this orzo pasta salad with feta cheese and Kalamata olives is the easy and delicious side dish you've been waiting for.
Course Salad, Side Dish
Cuisine Greek/ Mediteranean
Diet Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings 8 People
Calories 163kcal
Author Diana Reis


Lemon Orzo Pasta Salad

  • 1 Cup Orzo Pasta
  • 2 Zuchhini ¼ inch diced
  • 2 Cups Grape Tomatoes halved
  • 2 Bell Peppers yellow, red, ¼ inch diced
  • ½ Red Onion finely diced
  • ½ Cup Feta Cheese
  • ½ Cup Kalamata Olives diced
  • 2 Tablespoons Olive Oil
  • ½ Tablespoon Granulated Garlic
  • ½ Tablespoon Oregano
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper

Lemon Vinaigrette

  • ¼ Cup Lemon Juice juice of 1 lemon
  • 2 Tablespoons Red Wine Vinegar
  • 1 Clove Garlic minced
  • ½ Teaspoon Oregano
  • ½ Teaspoon Pepper
  • Pinch Red Pepper Flakes optional


  • Preheat your oven to 425°.
  • Clean and chop vegetables for roasting. Notice you will need to dice your produce into small, even pieces so that you can get a taste of everything in one bite.
  • Lay the chopped vegetables on a lined sheet pan.
  • Next, mix salt, pepper, oregano, and granulated garlic into two tablespoon olive oil. Then drizzle over the diced vegetables and toss until everything is well coated.
  • Roast for 20-25 minutes, stirring halfway through.
  • While the vegetables are in the oven, boil one cup of orzo in salted water. Follow the package instructions for cook time.
  • Then, drain the cooked orzo and pour it into a large bowl.
  • Add the diced Kalamata olives to hot orzo and stir. Let the pasta sit out and cool. The oil and brine from the olives will lightly coat the pasta and keep it from sticking while it cools.
  • Mix together the juice of one lemon, red wine vinegar, olive oil, minced garlic, oregano, black pepper, and chili flakes to make the vinaigrette.
  • Once the vegetables are tender and some of the juices have evaporated, remove them from the oven. Transfer the hot vegetables to the bowl of orzo, add the lemon vinaigrette and toss together.
  • At this point you can let the salad sit out for up to 30 minutes to cool or transfer it to the refrigerator.
  • The final step is to add feta cheese and this can be done right before serving.


Can this Lemon Orzo Salad be made the day ahead?
Yes! In fact, this pasta salad tastes better the second day. The lemony vinaigrette soaks into the orzo and roasted vegetables for a deeper flavor.
How long will this last in the fridge?
This is healthy to eat for up to five days if kept covered in the refrigerator. It is best days 1-3, when the vegetables still have a firm texture.
Tips For Success
  • Take the time to cut the vegetables into nice even pieces. Salad recipes turn out the best when you can get a fork full of everything.
  • If your pasta gets a little bit sticky while it cools you can add a drizzle of olive oil to help it stay free.
  • Notice that there isn’t any extra salt added to the vinaigrette. There should be plenty of salt from the salted water the pasta is cooked in as well as the seasoned vegetables and Kalamata olives. If you get the urge to add some extra salt, wait until the dish has been in the fridge for at least 30 minutes to let all of the flavors come together.
  • This roasted vegetable salad is vegetarian and can easily be made vegan by leaving out the cheese or subbing vegan cheeses.
  • It can also be bulked out with some Leftover Roasted Chicken pieces to make it a little more filling.


Calories: 163kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 532mg | Potassium: 238mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1324IU | Vitamin C: 47mg | Calcium: 72mg | Iron: 1mg