roasted vegetable orzo salad

Roasted Vegetable Orzo Salad

I feel like orzo is one of those overlooked grains. Have you cooked with orzo before? If you haven’t, now is the time to try with this Roasted Vegetable Orzo Salad. 

Upon the welcome of warmer Spring weather, we grilled out and enjoyed this Orzo Salad as a side dish. It’s also delicious as a cold salad for leftovers. I’ve been loving it served over a bed of greens as a quick and healthy lunch! 

More reasons to love this recipe: there’s the tangy sharp flavor of the feta cheese, crunchiness of slivered almonds, and versatility to use whatever veggies you have on hand! 

roasted vegetable orzo salad

Roasted Vegetable Orzo Salad



  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced 
  • ½ cup snap peas, cut in half
  • 1 red onion, diced  
  • 2 cloves of garlic, minced
  • 3 tablespoons olive oil 
  • 1 teaspoon salt
  • ½ teaspoon pepper 
  • ½ lb orzo 
  • 1 can chickpeas, drained and rinsed
  • ¼ cup slivered almonds
  • ¾ lb of good feta, cut into ½ inch pieces
  • 2 green onions, chopped (optional)


  • ⅓ cup lemon juice, about 2 lemons 
  • ⅓ cup olive oil 
  • 1 teaspoon salt 
  • ½ teaspoon pepper 


  1. Preheat oven to 425 degrees F. In a large bowl, toss the bell peppers, snap peas, onion, and garlic in olive oil with salt and pepper. Arrange vegetables on 1-2 baking sheets. Roast for 35 minutes, until browned, turning halfway through. 
  2. Meanwhile, cook the orzo according to package directions. Drain and transfer to a large serving bowl. 
  3. For the dressing, combine lemon juice, olive oil, salt, and pepper. I prefer to add ingredients to a mason jar, secure the lid, and shake to combine. 
  4. To assemble, add the roasted vegetables to the orzo, allowing all the juices from the veggies to mix in. Pour dressing over the orzo. Stirring all ingredients until well combined. Let cool to room temperature. 
  5. Once cool, add the almonds, feta, chickpeas. Top with green onions. Serve at room temperature. 

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