A delicious Mediterranean-style pasta salad with roasted zucchini, cherry tomatoes, bell peppers, red onion, fresh herbs, creamy feta cheese and lemon-garlic dressing.
Vegetarian
Nut-free
option
1. Recipe Information
Details
Information
Preparation time
15 minutes
Cooking time
25–30 minutes
Total time
40–45 minutes
Servings
4–6
Difficulty
Easy
Cuisine
Mediterranean
Cooking method
Boiling and roasting
2. Ingredients
A. Orzo Pasta
250 g orzo pasta (rice-shaped pasta)
1 tablespoon olive oil
½ teaspoon salt
Water for boiling
B. Roasted Vegetables
1 medium zucchini, sliced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 medium red onion, cut into wedges
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt
C. Lemon-Garlic Dressing
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard (optional)
1 teaspoon honey
1 small garlic clove, minced
Salt to taste
Black pepper to taste
D. Garnishing
100–120 g feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 tablespoons toasted pine nuts (optional)
¼ teaspoon chilli flakes (optional)
3. Step-by-Step Preparation
Step 1: Prepare the Vegetables
Preheat the oven to 200°C (400°F).
Wash and dry all vegetables.
Slice zucchini into medium-thick rounds.
Cut red and yellow bell peppers into bite-sized pieces.
Halve cherry tomatoes.
Cut red onion into wedges.
Place all vegetables in a large mixing bowl.
Step 2: Season and Roast the Vegetables
Add olive oil to the vegetables.
Add minced garlic, oregano, paprika, thyme, salt and black pepper.
Toss until all vegetables are evenly coated.
Spread vegetables in a single layer on a baking tray.
Roast for 20–25 minutes.
Turn halfway through cooking.
The vegetables should become tender, slightly caramelised and golden around the edges.
Step 3: Cook the Orzo Pasta
Bring a large pot of salted water to a boil.
Add orzo pasta.
Cook according to the package instructions, usually 8–10 minutes.
Stir occasionally to prevent sticking.
Drain the pasta.
Toss with 1 tablespoon olive oil.
Cook until al dente so the pasta retains its shape and texture.
Step 4: Prepare the Dressing
In a small bowl, combine:
Extra virgin olive oil.
Fresh lemon juice.
Lemon zest.
Dijon mustard.
Honey.
Minced garlic.
Salt and black pepper.
Whisk thoroughly until the dressing becomes smooth and well combined.
Step 5: Combine All Ingredients
Transfer cooked orzo into a large mixing bowl.
Add roasted vegetables.
Pour the lemon-garlic dressing over the mixture.
Gently toss until everything is evenly coated.
Add chopped parsley and fresh basil.
Add crumbled feta cheese.
Sprinkle toasted pine nuts if desired.
Finish with black pepper and a little extra lemon juice.
Step 6: Serve
Allow the salad to rest for approximately 10 minutes before serving.
Serve warm, at room temperature or chilled.
4. Nut Information and Allergens
Optional Nuts
Pine nuts are optional. They add a buttery flavour, crunchy texture and healthy fats.
Approximate nutrition per 15 g pine nuts:
Nutrient
Amount
Calories
101 kcal
Protein
2 g
Total fat
10.3 g
Carbohydrates
2 g
Fibre
0.7 g
Nut-Free Alternative
For a nut-free version:
Omit pine nuts completely.
Alternatively, use toasted pumpkin or sunflower seeds if safe for the person consuming the dish.
Check all packaged ingredients for allergen warnings.
Allergen Information
Ingredient
Allergen
Orzo pasta
Wheat and gluten
Feta cheese
Milk and dairy
Pine nuts
Potential allergen
Dijon mustard
Mustard
Olive oil
Generally no major allergen
Important: For someone with a nut allergy, prevent cross-contamination and check ingredient labels carefully.
5. Nutritional Information
Approximate nutritional values per serving, based on 6 servings and excluding optional pine nuts.
Nutrient
Per serving
Calories
350–390 kcal
Protein
10–12 g
Carbohydrates
43–48 g
Total fat
15–18 g
Saturated fat
4–5 g
Fibre
4–6 g
Sugar
6–8 g
Sodium
450–650 mg
Actual values vary depending on the ingredients and brands used.
6. Chef’s Tips
Roast vegetables until slightly caramelised for a deeper flavour.
Avoid overcooking the orzo.
Use fresh lemon juice for a brighter dressing.
Add feta after combining the pasta and vegetables to prevent it from breaking down too much.
Add fresh herbs just before serving.
Do not overcrowd the roasting tray.
Reserve a little dressing to refresh the salad before serving if refrigerated.
7. Storage Instructions
Store leftovers in an airtight container.
Refrigerate at 4°C or below.
Consume within 3–4 days.
Do not leave at room temperature for more than 2 hours.
Add a little olive oil and lemon juice before serving leftovers.
Freezing is not recommended because roasted vegetables can become watery.
8. Frequently Asked Questions (Q&A)
Q1. What is orzo pasta?
Orzo is a small, rice-shaped pasta made from wheat. Although it looks like rice, it is actually pasta.
Q2. Can I replace orzo with rice?
Yes. You can use basmati rice, brown rice or quinoa. Adjust cooking instructions accordingly.
Q3. Can I prepare this recipe without feta cheese?
Yes. You can omit feta or use a dairy-free alternative.
Q4. Are pine nuts compulsory?
No. They are completely optional and can be omitted.
Q5. Can I prepare this salad in advance?
Yes. Cook the orzo and roast the vegetables in advance. Refrigerate separately and combine with dressing and fresh herbs before serving.
Q6. Is this recipe suitable for vegetarians?
Yes, provided the feta cheese is made with vegetarian-friendly rennet.
Q7. Can I make this recipe vegan?
Yes. Replace feta with vegan feta and substitute honey with maple syrup.
Q8. Can this salad be served cold?
Yes. It tastes excellent chilled and is ideal for lunchboxes, picnics and meal preparation.
Q9. How can I increase the protein content?
Add chickpeas, white beans, grilled tofu or grilled chicken.
Q10. Why does my orzo become sticky?
Overcooking and insufficient stirring can cause sticky pasta. Cook al dente, drain promptly and toss with olive oil.
Q11. Can I use other vegetables?
Yes. Eggplant, broccoli, asparagus, mushrooms and yellow squash are excellent alternatives.
Q12. Is this recipe gluten-free?
Regular orzo contains wheat and gluten. Use certified gluten-free orzo or quinoa for a gluten-free version.
9. Serving Suggestions
This Mediterranean orzo salad pairs beautifully with:
Grilled chicken breast.
Lemon-garlic fish.
Grilled prawns.
Hummus and pita bread.
Roasted chickpeas.
Mediterranean cucumber salad.