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Mediterranean Orzo Pasta Salad
This Mediterranean Orzo Pasta Salad is loaded with roasted vegetables, lemony orzo, feta, and basil. It’s a dependable, make-ahead side dish that works for nearly any meal.
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 425 degrees. In a large bowl, combine bell peppers, asparagus, and tomatoes. Drizzle with 2 tablespoons olive oil and toss to coat. Transfer to a rimmed baking sheet and roast until softened, about ⏱️ 25 minutes. Return to the large bowl.
2
Meanwhile, add pine nuts to a small dry skillet. Toast over medium-low heat until golden brown and fragrant, about 15 to ⏱️ 20 minutes, stirring frequently to prevent scorching. Transfer to the bowl with the vegetables.
3
Heat remaining 1 tablespoon olive oil in a large (3.5 quart or larger) saucepan over medium-high heat until simmering. Add orzo and cook until golden brown, about ⏱️ 3 minutes, stirring frequently.
4
Stir in garlic until fragrant, about ⏱️ 30 seconds. Add broth and bring to boil. Reduce heat and simmer uncovered until all liquid has been absorbed, about 12 to ⏱️ 15 minutes.
5
Stir in lemon zest and juice and transfer to the bowl with the vegetables. Cool to room temperature.
lemon zest2 tablespoons
6
Add basil, feta cheese, pine nuts, salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and toss to combine. Serve at room temperature.
Nutrition Facts
calories
359 kcal
fat Content
16 g
serving Size
1 cup
fiber Content
4 g
sugar Content
6 g
sodium Content
528 mg
protein Content
12 g
cholesterol Content
22 mg
carbohydrate Content
43 g
saturated Fat Content
4 g
unsaturated Fat Content
10 g
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