Orzo Pasta Salad


  • 1 lb. orzo pasta
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 red onion
  • 2 zucchini
  • 1/4 cup fresh lemon juice
  • 1/2 cup olive oil, divided
  • salt and pepper
  • 1 cup fresh basil leaves, torn
  • 8 oz. Feta cheese
  • 1/2 cup pine nuts, toasted


Preheat oven to 350 degrees. Cut peppers, red onion, and zucchini into 1” pieces, discarding seeds and membrane from peppers. Put on large baking dish and drizzle with 1/4 cup olive oil. Generously salt and pepper vegetables, and toss together to coat everything. Put in oven and roast for 25 minutes.

Fill large pot with 8 cups water and 3 tbsp. of salt. (should tastes like the ocean) Bring to a boil and add orzo pasta. Stir frequently to prevent sticking. Check for doneness after about 6 minutes, and cook until pasta is tender.

Meanwhile, combine lemon juice and remaining 1/4 cup oil. Drain pasta and put into bowl. Immediately toss with lemon juice and oil mixture. Add roasted vegetables and toss. When cooled down a bit add pine nuts, cheese and fresh basil. Salt and pepper to taste.


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