Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Roasted Vegetable and Orzo Salad with Feta, Pine Nuts, and Fresh Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

This Roasted Vegetables with Orzo recipe is a vibrant, wholesome dish featuring a medley of roasted crimini mushrooms, bell peppers, asparagus, and cherry tomatoes tossed with toasted pine nuts, creamy garlic and herb feta, and fresh herbs. The orzo is toasted and cooked in vegetable broth, then combined with flavorful roasted veggies and a bright lemon-olive oil dressing for a hearty vegetarian meal that works well for lunch or dinner.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Nuts

  • 1/3 C (64g) Pine Nuts
  • 1 1/2 C (116g) Crimini Mushrooms, destemmed and sliced
  • 1 C (126g) Mix of Red Bell Peppers
  • 1 lb (425g) Asparagus, cut into 1″ pieces with woody ends discarded
  • 12 oz (340g) Cherry Tomatoes, halved
  • 2 tsp Garlic, minced
  • 1/2 C (116g) Shallot, chopped

Cooking & Dressing

  • 3 Tbs Extra Virgin Olive Oil, divided
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper, ground

Grain & Broth

  • 1 C (200g) Orzo
  • 1 1/2 C (355g) Vegetable Broth

Finishing Ingredients

  • 1/2 C (84g) Garlic and Herb Feta, crumbled (or plain vegan feta)
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tbs Lemon Juice
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, ground
  • 2-3 Tbs Chopped Fresh Basil
  • 2-3 Tbs Chopped Fresh Parsley

Instructions

  1. Toast the Pine Nuts: Preheat the oven to 350°F (177°C). Toast the pine nuts on a baking sheet for 6-7 minutes until they are fragrant and lightly browned. Remove from the oven and set aside to cool.
  2. Roast the Vegetables: Increase the oven temperature to 425°F (218°C). Line two sheet pans with parchment paper. On one pan, combine the sliced mushrooms, red bell peppers, asparagus pieces, halved cherry tomatoes, minced garlic, and chopped shallots. Drizzle 2 tablespoons of extra virgin olive oil over the veggies, sprinkle with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper, then toss everything together with a spatula to coat evenly. Divide the mixture evenly between the two pans, spreading the vegetables out in a single layer without overlapping. Roast for 35-40 minutes, rotating the pans halfway through. Start checking at 25 minutes; a little charring is desirable for added flavor.
  3. Cook the Orzo: While the vegetables roast, heat 1 tablespoon of extra virgin olive oil in a large sauté pan over medium heat until shimmering. Add the orzo and toast it by stirring occasionally for about 3 minutes until it turns golden and fragrant. Carefully pour in the vegetable broth; it may sputter. Bring to a simmer, then reduce heat to low, cover, and cook for about 15 minutes until the liquid is absorbed. Stir once more, then remove from heat and cover to keep warm.
  4. Make the Dressing: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until fully emulsified.
  5. Combine Everything: To the large sauté pan with cooked orzo, add the roasted vegetables along with their juices. Stir in the prepared dressing, crumbled garlic and herb feta, and the toasted pine nuts. Mix thoroughly to combine all the flavors.
  6. Garnish and Serve: Sprinkle chopped fresh basil and parsley over the combined dish generously. Serve immediately for the best texture and flavor.
  7. Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to three days. This dish can be enjoyed chilled or gently reheated. Freezing is not recommended as it may affect texture and flavor.

Notes

  • Pine nuts can easily burn quickly, so watch them closely when toasting.
  • The roasted vegetables develop deeper flavors with a slight char; keep an eye after 25 minutes to avoid overcooking.
  • Substitute asparagus with zucchini or eggplant when they are in season for a variation.
  • Carefully add vegetable broth to toasted orzo as it may spit when hot.
  • Use vegan feta to make this recipe dairy-free and vegan-friendly.
  • This dish stores well for up to three days in the refrigerator but is best fresh.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/roasted-vegetable-and-orzo-salad-with-feta-pine-nuts-and-fresh-herbs-recipe/