Sunshine Orzo Salad with Roasted Tomatoes & Dill
A vibrant pasta salad bursting with sun-kissed flavors. Perfect for meal prep, potlucks, or a refreshing lunch that comes together with ease.
- Total Time30 minutes
- Yield6 servings 1x
Ingredients
Scale
- 1 ⅓ cups orzo pasta (about 9 oz / 255 g)
- ¾ cup crumbled feta cheese (about 4 oz / 113 g)
- 1 ½ pints cherry or grape tomatoes (about 15 oz / 425 g)
- 1 English cucumber (diced)
- 1 yellow bell pepper (seeded and diced)
- ⅓ cup Kalamata olives (pitted and halved)
- 3 tablespoons red onion (finely diced)
- 3 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons white balsamic vinegar
- ½ teaspoon dried dill
- ¼ teaspoon crushed red pepper flakes (optional)
- Coarse sea salt and black pepper (to taste)
- ¼ cup chopped fresh dill (for garnish)
Instructions
- Roast the Tomatoes : Preheat your oven to 425°F (220°C). Tumble the cherry tomatoes onto the baking sheet and drizzle with 1 tablespoon of olive oil. Season lightly with salt and pepper. Roast for 12–15 minutes, until the skins just begin to split and soften.
- Prepare the Vegetables : While the tomatoes are in the oven, prepare your other vegetables. Dice the English cucumber and yellow bell pepper, halve the Kalamata olives, and finely dice the red onion. Place everything in the large mixing bowl.
- Whisk the Vinaigrette : In a small bowl or jar, whisk together the remaining 2 tablespoons of olive oil, the white balsamic vinegar, dried dill, and optional red pepper flakes. Set this simple dressing aside to allow the flavors to meld.
- Toast the Orzo : Place the Dutch oven over medium heat. Add the dry orzo and toast for about 3 minutes, stirring frequently, until it turns a light golden-brown and smells nutty. This step adds a wonderful depth of flavor.
- Cook the Pasta : To the toasted orzo, carefully pour in 8 cups (2 L) of water and a generous pinch of salt. Bring to a rolling boil and cook for 8–10 minutes, or until the pasta is tender with a slight bite (al dente).
- Drain and Cool : Pour the cooked orzo into a colander and immediately rinse with cool running water to stop the cooking process and wash away excess starch. Shake well to remove as much water as possible.
- Assemble the Salad : Add the cooled orzo to the large bowl with the chopped vegetables. Pour the vinaigrette over the top, add the crumbled feta, and gently fold everything together. Once the roasted tomatoes are cool enough to handle, add them to the salad. Season generously with salt and pepper to your preference.
- Garnish and Serve : Garnish the salad with the chopped fresh dill just before serving. This dish can be enjoyed immediately or chilled for later.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo may absorb some dressing overnight; you can refresh it with a small drizzle of olive oil and a squeeze of lemon juice.
- Ingredient Swaps: Feel free to substitute fresh mint or basil for the dill. Chickpeas or shredded rotisserie chicken make excellent protein additions for a more substantial meal. For a different tang, try using champagne vinegar or fresh lemon juice in the dressing.
- Make-Ahead Tip: For the best texture, you can cook the orzo and chop the vegetables a day in advance. Store them in separate containers and assemble with the vinaigrette just before you plan to serve.
Nutrition Facts (per serving): Calories: 362 kcal | Total Fat: 17 g (Saturated Fat: 5 g) | Cholesterol: 22 mg | Sodium: 495 mg | Total Carbs: 44 g (Fiber: 5 g, Sugars: 8 g) | Protein: 9 g | Potassium: 450 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean-Inspired
Nutrition
- Calories: 362