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Fresh Summer Orzo Pasta Salad with Roasted Zucchini and Feta

summer orzo pasta salad - featured image
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A quick and easy summer pasta salad featuring roasted zucchini, tangy feta, and a bright lemon basil dressing. Perfect as a refreshing side or light main dish.

Ingredients

Scale
  • 1 1/2 cups orzo pasta (about 270g)
  • 2 medium zucchinis, sliced into half-moons
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 4 ounces feta cheese, crumbled (about 115g)
  • 1/4 cup fresh basil, thinly sliced
  • 1/4 small red onion, finely diced (optional)
  • Salt and pepper to taste
  • Optional: cherry tomatoes (halved) or kalamata olives
  • Optional: toasted pine nuts or sunflower seeds for texture

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Slice 2 medium zucchinis into half-moons about 1/4-inch thick. Toss them with 2 tablespoons olive oil, minced garlic, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast the zucchini for 15-20 minutes, turning once halfway through, until tender with caramelized golden edges. Watch closely from 15 minutes to avoid burning.
  4. While zucchini roasts, bring a large pot of salted water to a boil. Add 1 1/2 cups orzo pasta and cook for 8-10 minutes until al dente.
  5. Drain the orzo in a colander and rinse under cold water to stop cooking and cool it down.
  6. In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, salt, and pepper to taste. Adjust acidity with more lemon juice if desired.
  7. In a large mixing bowl, combine cooled orzo, roasted zucchini, crumbled feta, sliced basil, and diced red onion if using. Pour dressing over and gently toss to coat evenly.
  8. Taste and adjust seasoning with more salt, pepper, or lemon juice. Sprinkle toasted pine nuts or sunflower seeds if desired.
  9. Serve immediately at room temperature or chill for 30 minutes to meld flavors.

Notes

Roast zucchini without overcrowding the pan to ensure caramelization. Rinse orzo under cold water after cooking to prevent clumping. The salad can be made ahead by roasting zucchini and cooking orzo in advance, then combining before serving. For vegan or gluten-free versions, substitute feta and orzo accordingly.

Nutrition

Keywords: orzo pasta salad, roasted zucchini, feta cheese, summer salad, lemon basil dressing, easy pasta salad, healthy side dish

Find it online: https://prismtaste.com/fresh-summer-orzo-pasta-salad-with-roasted-zucchini-and-feta-easy-recipe-to-try-today/