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Ina Garten Orzo Salad

Ina Garten Orzo Salad - recipe card
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A bright, herbaceous orzo salad tossed with roasted vegetables, feta cheese, and a zesty lemon vinaigrette. This dish is perfect as a side or a light main course, offering a satisfying blend of tender pasta, sweet roasted peppers, and salty feta.

Ingredients

Scale
  • 1 cup dried orzo pasta (about 6 oz)
  • 1 red bell pepper, seeded and diced into 1/2-inch pieces
  • 1 yellow bell pepper, seeded and diced into 1/2-inch pieces
  • 1 small red onion, diced into 1/2-inch pieces (about 1 cup)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice (from 1–2 lemons)
  • 1 teaspoon lemon zest
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh mint leaves
  • 1/2 cup crumbled feta cheese (about 2 oz)
  • 1/4 cup toasted pine nuts

Instructions

  1. Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
  2. Bring a large pot of salted water to a rolling boil over high heat. Add the orzo and cook according to package directions, typically 8-10 minutes, until al dente (tender but still firm to the bite). Drain in a fine-mesh sieve, rinse briefly with cool water to stop cooking, and set aside to cool slightly.
  3. While the orzo cooks, place the diced red bell pepper, yellow bell pepper, and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with 1/4 teaspoon salt and the black pepper, and toss to coat evenly.
  4. Roast the vegetables in the preheated oven for 15-18 minutes, stirring halfway through, until they are tender and the edges are lightly browned and charred in spots. Remove from the oven and let cool on the pan for 5 minutes.
  5. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the lemon juice, lemon zest, and the remaining 1/4 teaspoon of salt until emulsified. This forms your lemon vinaigrette.
  6. In a large mixing bowl, combine the cooled orzo, roasted vegetables, chopped parsley, and chopped mint. Pour the lemon vinaigrette over the mixture and toss gently with a rubber spatula until everything is evenly coated.
  7. Fold in the crumbled feta cheese and toasted pine nuts, being careful not to break the feta into too small pieces. Taste and adjust seasoning with additional salt or pepper if needed.
  8. Serve the salad at room temperature or chilled, garnished with extra parsley or mint if desired.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it great for make-ahead meals. Freezing is not recommended due to the texture degradation of the orzo and feta. To serve cold, simply remove from the fridge 10 minutes before serving; if serving at room temperature, let sit out for 20-30 minutes. For a warm version, reheat gently in a skillet over low heat, adding a splash of olive oil or water to refresh.

Nutrition

Keywords: orzo salad, ina garten orzo, mediterranean pasta salad, roasted vegetable pasta, lemon vinaigrette, feta cheese salad, summer side dish, easy pasta salad, vegetarian pasta dish, orzo with vegetables, herb orzo

Find it online: https://inagartendishes.com/ina-garten-orzo-salad-recipe/