Roasted-Vegetable Orzo Salad

Roasted-Vegetable Orzo SaladRecipe
Photo: Mark Thomas; Styling: Lynn Miller


Serves 6

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 1 Hours

Nutritional Information

Calories 528
Fat 24 g
Satfat 6 g
Protein 15 g
Carbohydrate 67 g
Fiber 5 g
Cholesterol 15 mg
Sodium 426 mg


2 bell peppers (any color)
7 tablespoons olive oil
1 red onion, sliced
3 zucchini, chopped
Salt and pepper
1 pound orzo
3 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
1 tablespoon minced chives
1 cup sliced green olives
4 ounces goat cheese


1. Preheat broiler. Quarter peppers lengthwise; remove cores. Rub with 1 tsp. olive oil; place on baking sheet, cut side down. Broil until blistered, about 5 minutes. Let cool and remove peels. Cut into strips.

2. Preheat oven to 400ºF. In a roasting pan, toss onion and zucchini with 2 Tbsp. olive oil, salt and pepper. Roast, stirring often, until tender 45 minutes.

3. Bring a pot of salted water to a boil. Cook orzo until al dente, about 11 minutes. Drain, rinse and drain again. Pour into a bowl.

4. Whisk lemon juice, herbs and remaining olive oil. Season with salt and pepper. Pour over orzo and toss. Add olives and vegetables. Crumble and add cheese before serving.