How to make Orzo Salad with Roasted Vegetables Recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often cheaper and still adds acidity.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Black olives are generally less expensive and still provide a briny flavor.

Preheat oven to 400 degrees.

Cut vegetables into rough 1/2-inch pieces. If using roasted vegetables, keep for later.

Toss with olive oil. Bake until vegetables are blistered, about 15-20 minutes.

While vegetables are baking, fill a large pot of water and cook orzo pasta according to directions, about 6 minutes.

Drain.

Remove vegetables from oven.

In a large bowl, mix orzo with olive tapenade.

Add vegetables with the liquid from the pan. Add olive oil if needed.

At this time, add the pieces of roasted peppers.

Add salt and pepper to taste.

Serve at room temperature or cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens