Name: Mediterranean Orzo Salad - Fresh & Flavorful Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup cherry tomatoes, halved; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 red onion, sliced; 1 zucchini, sliced; 1 small eggplant, cubed (optional but highly recommended); 3 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 1/2 cups orzo pasta, cooked according to package instructions; 2 cups fresh spinach or arugula (optional, for extra greens); 1/4 cup toasted pine nuts or chopped walnuts (optional, for crunch); 1/4 cup olive oil; 3 tablespoons freshly squeezed lemon juice (about 1 large lemon); 1 tablespoon red wine vinegar (optional, for extra zing); 2 cloves garlic, minced; 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried); 1 teaspoon dried basil or thyme; Salt and pepper, to taste

Description

This Mediterranean Orzo Salad is a fresh, vibrant, and hearty dish featuring roasted vegetables, tender orzo pasta, and a zesty lemon herb dressing. Perfect as a light main dish, side, or make-ahead meal, it’s versatile, healthy, and easy to prepare.

Ingredients

Scale

For the Salad:

1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, sliced
1 zucchini, sliced
1 small eggplant, cubed (optional but highly recommended)
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 cups orzo pasta, cooked according to package instructions
2 cups fresh spinach or arugula (optional, for extra greens)
1/4 cup toasted pine nuts or chopped walnuts (optional, for crunch)

For the Lemon Herb Dressing:

1/4 cup olive oil
3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
1 tablespoon red wine vinegar (optional, for extra zing)
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
1 teaspoon dried basil or thyme
Salt and pepper, to taste

Instructions

Roast the Vegetables:
- Preheat oven to 425°F (220°C).
- Spread cherry tomatoes, bell peppers, onion, zucchini, and eggplant on a baking sheet.
- Drizzle with olive oil, season with garlic powder, oregano, salt, and pepper. Toss well.
- Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
Cook the Orzo:
- Cook orzo pasta according to package instructions.
- Drain, rinse under cold water, and set aside.
Prepare the Dressing:
- In a bowl, mix olive oil, lemon juice, red wine vinegar, garlic, parsley, basil, salt, and pepper. Whisk well.
Assemble the Salad:
- In a large bowl, combine roasted vegetables, cooked orzo, and spinach or arugula (if using).
- Pour dressing over the mixture and toss until well-coated.
- Add toasted pine nuts or walnuts, if desired, and toss again.
Chill & Serve:
- Serve immediately or chill for at least 30 minutes before serving.

Notes

For extra protein, add grilled chicken, chickpeas, or beans.
Use quinoa or rice instead of orzo for a gluten-free version.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Salad, Side Dish
Method: Roasting, Mixing
Cuisine: Mediterranean