Greek Orzo Pasta Salad
This orzo pasta salad is absolutely packed with veggies, including flavor-boosting roasted peppers and onions! A light, flavorful side dish that's perfect for potlucks, BBQs, or dinner any night of the week.
Servings: 4 Servings
Calories: 207kcal
Ingredients
- ⅔ Cup dry orzo pasta
- water for cooking the pasta
- 2 red bell peppers, sliced into thin strips
- 1 medium purple onion, sliced into thin strips
- 2-3 Tablespoons olive oil, divided
- salt to taste
- black pepper to taste
- 1 Cup chopped fresh baby spinach (stems removed)
- 1 Cup halved cherry tomatoes
- ⅓ Cup sliced kalamata olives
- ½ teaspoon balsamic vinegar
- 2 teaspoons fresh-squeezed lemon juice
Instructions
- Prep. Preheat the oven to 400°F and line your baking sheet(s) with parchment paper. Bring water in a medium saucepan on the stovetop to a boil.water for cooking the pasta
- Cook the orzo. Once the water reaches boiling, reduce the heat and cook the orzo pasta according to package directions. Drain and rinse with cold water. Return to the pot and drizzle a little olive oil into the orzo, stir to prevent sticking, and set aside.⅔ Cup dry orzo pasta
- Roast the peppers and onions. While the water is coming to a boil, toss the red pepper and onion slices with about 1 tablespoon of olive oil on a parchment-lined baking sheet and spread into a single layer. Generously sprinkle with salt and pepper. Roast at 400°F for 20 to 25 minutes, stirring halfway through. Once roasted, remove from the oven and set aside to cool.*Note: I like to do a quick rough-chop on the roasted veggies to cut them into smaller pieces (it's a personal preference), feel free to do or not do this.2 red bell peppers, sliced into thin strips, 1 medium purple onion, sliced into thin strips, 2-3 Tablespoons olive oil, divided, salt to taste, black pepper to taste
- Prep the remaining vegetables. After the peppers and onions are in the oven, chop the spinach, halve the cherry tomatoes, and slice the olives. Stir them into the cooled orzo.1 Cup chopped fresh baby spinach, 1 Cup halved cherry tomatoes, ⅓ Cup sliced kalamata olives
- Add the dressing ingredients and toss. Add about 1 tablespoon of olive oil, the balsamic vinegar, and lemon juice to the orzo mixture and stir well. Once cooled, add the roasted peppers and onions and toss everything together.½ teaspoon balsamic vinegar, 2 teaspoons fresh-squeezed lemon juice
- Taste and adjust. Taste the salad and add additional salt and pepper as needed. You can also add more balsamic and lemon juice to your preference at this time.
- Serve and enjoy!
Video
Notes
Storage: Store leftover orzo salad in an airtight container in the fridge for up to 3 days, stirring before serving. If it seems dry, drizzle in a little more olive oil and a splash of lemon juice to freshen it up.
Variation Ideas:
- Add feta cheese. While the base recipe is dairy-free, a generous sprinkle of crumbled feta cheese is a delicious addition if you're not avoiding dairy.
- In a pinch, you can skip the lemon. We've made this orzo salad with and without the lemon, and loved it both ways!
- Use different vegetables. Try adding diced cucumber, artichoke hearts, or roasted zucchini for variety.
- Add protein. Toss in some chickpeas, grilled chicken, or shrimp to make this a more substantial main dish salad.
- Make it spicy. Add a pinch of red pepper flakes or some diced pepperoncini for a kick.
Nutrition
Calories: 207kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 336mg | Potassium: 353mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2793IU | Vitamin C: 90mg | Calcium: 34mg | Iron: 1mg
