Cuisine: Greek / Italian / Mediterranean Fusion
Preparation Time: 25 minutes
Cooking Time: 25–30 minutes
Total Time: 50–55 minutes
Servings: 6
🍋 Ingredients
For the Roasted Vegetables:
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1 medium zucchini, diced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 small red onion, chopped
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1 cup cherry tomatoes, halved
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3 tablespoons olive oil
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½ teaspoon sea salt
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¼ teaspoon black pepper
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½ teaspoon dried oregano
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¼ teaspoon chili flakes (optional)
For the Orzo Salad:
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1 ½ cups uncooked orzo pasta
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½ cup Kalamata olives, sliced
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½ cup crumbled feta cheese
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¼ cup sun-dried tomatoes, chopped
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¼ cup fresh parsley, chopped
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2 tablespoons fresh basil, chopped (optional)
For the Lemon Herb Dressing:
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⅓ cup extra-virgin olive oil
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Juice of 1 large lemon (about 3 tablespoons)
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1 clove garlic, minced
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1 teaspoon Dijon mustard
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1 teaspoon honey or maple syrup
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½ teaspoon dried oregano
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Salt and black pepper, to taste
🔥 Instructions
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Roast the Vegetables:
Preheat the oven to 425°F (220°C).
Place zucchini, bell peppers, red onion, and cherry tomatoes on a large baking sheet.
Drizzle with olive oil, then sprinkle with salt, pepper, oregano, and chili flakes.
Toss everything until evenly coated, then roast for 20–25 minutes, stirring halfway through, until tender and slightly charred.
Let cool slightly. -
Cook the Orzo:
Bring a large pot of salted water to a boil.
Add the orzo and cook according to package directions (usually 8–10 minutes), until al dente.
Drain and rinse with cold water to stop the cooking process.
Drizzle a bit of olive oil to prevent sticking. -
Make the Lemon Herb Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, oregano, salt, and pepper until emulsified.
Taste and adjust the seasoning — add more lemon for tang or honey for sweetness. -
Assemble the Salad:
In a large bowl, combine cooked orzo, roasted vegetables, olives, sun-dried tomatoes, parsley, and basil.
Pour the lemon herb dressing over the mixture and toss gently to combine.
Fold in the crumbled feta cheese just before serving.
🍽️ Serving Suggestions
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Serve this salad chilled or at room temperature — perfect for picnics, lunches, or BBQ sides.
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Pair it with grilled chicken, fish, or lamb for a complete meal.
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Serve with hummus and pita bread for a vegetarian Mediterranean platter.
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Add a handful of baby spinach or arugula to make it greener.
💡 Tips & Variations
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Substitute orzo with couscous, quinoa, or farro if desired.
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Add roasted eggplant or chickpeas for extra heartiness.
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For a vegan version, omit the feta or use vegan cheese alternatives.
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Make ahead — it tastes even better the next day as the flavors meld together.
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Add a few drops of balsamic glaze before serving for a sweet, tangy finish.
🌍 Mediterranean Story
This vibrant Mediterranean Orzo Salad is the perfect example of how the region’s cuisine celebrates simplicity, balance, and freshness.
It combines Greek and Italian influences — the lightness of orzo pasta, the richness of olive oil, and the brightness of lemon and herbs.
In coastal villages along the Aegean and Ionian seas, salads like this are served as main courses, often with a glass of chilled white wine.
The dish brings together the essence of Mediterranean life — fresh ingredients, bold colors, and wholesome eating.
The U.S. has wholeheartedly embraced orzo salads, especially in California and the East Coast, where Mediterranean-style diets are popular for their heart-healthy and refreshing appeal.
This dish is a favorite at summer picnics, potlucks, and health cafés, where it’s often served as a cold pasta salad that’s both nourishing and satisfying.
Each forkful offers a burst of roasted sweetness from the vegetables, a salty tang from the feta and olives, and a citrusy brightness from the lemon dressing — all balanced by the delicate texture of orzo.
It’s a dish that feels like sunshine in every bite — a reminder of the blue seas, golden coasts, and simple pleasures that define Mediterranean living. 🌞🍋🥗
