Mediterranean Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing

Mediterranean Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing

This vibrant Mediterranean Orzo Bowl is loaded with savory roasted vegetables, creamy feta, and tossed with a zesty, herbed dressing. It’s a fresh and hearty vegetarian main or side dish that’s perfect served warm or chilled. Packed with wholesome ingredients like orzo pasta, bell peppers, zucchini, and fresh herbs, it’s the kind of dish that tastes better with every bite.

Time Required:

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

For the Orzo Bowl:

1 cup orzo pasta (uncooked)

1 medium zucchini, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small red onion, cut into chunks

1/2 cup cherry tomatoes, halved

2 tablespoons olive oil (for roasting)

1/2 teaspoon dried oregano

Salt & black pepper, to taste

1/2 cup crumbled feta cheese

1/4 cup kalamata olives, sliced

2 tablespoons fresh parsley or mint, chopped (for garnish)

For the Herbed Dressing:

1/4 cup extra virgin olive oil

2 tablespoons red wine vinegar or lemon juice

1 garlic clove, minced

1 teaspoon Dijon mustard

1 teaspoon honey (optional)

1 tablespoon chopped fresh basil or parsley

Salt and black pepper, to taste

Instructions

Roast the Vegetables:

Preheat oven to 200°C (400°F).

Toss zucchini, bell peppers, onion, and cherry tomatoes with 2 tablespoons olive oil, oregano, salt, and pepper.

Spread on a baking sheet and roast for 20–25 minutes, turning once, until tender and slightly charred.

Cook the Orzo:

Meanwhile, cook the orzo according to package instructions in salted boiling water until al dente.

Drain and rinse with cool water. Set aside in a large bowl.

Make the Herbed Dressing:

In a small bowl or jar, whisk together olive oil, vinegar/lemon juice, garlic, mustard, honey, chopped herbs, salt, and pepper until emulsified.

Assemble the Bowl:

Add roasted vegetables to the orzo.

Pour dressing over and toss gently to coat.

Mix in olives and most of the feta.

Serve:

Transfer to serving bowls.

Top with remaining feta and fresh herbs.

Serve warm, at room temperature, or chilled.

Tips & Variations

Roast in a single layer: Don’t overcrowd the pan when roasting veggies. Use two baking sheets if necessary for even caramelization.

Rinse the orzo: After boiling, rinse the orzo in cold water to stop cooking and prevent sticking, especially if serving as a chilled salad.

Make ahead: This bowl tastes even better after a few hours of marinating in the dressing—ideal for meal prep or potlucks.

Balance flavors: Taste before serving. Add more lemon/vinegar for brightness, or a pinch of sugar/honey if it’s too tangy.

Serve warm or cold: It’s delicious either way—just adjust the seasoning before serving if it’s been refrigerated.

Variations:

Cheese Options:

Substitute feta with crumbled goat cheese, shaved Parmesan, or diced mozzarella balls.

Veggie Swaps:

Use eggplant, mushrooms, asparagus, or butternut squash instead of or in addition to zucchini and peppers.

Add baby spinach or arugula just before serving for a fresh, peppery bite.

Add Crunch:

Top with toasted pine nuts, sunflower seeds, or slivered almonds for texture.

Citrus Boost:

Add a bit of lemon zest to the dressing for extra brightness.

Make It a Meal:

Add grilled chicken, shrimp, or chickpeas for a protein-packed version.

Grain Alternatives:

Swap orzo with couscous, farro, quinoa, or whole wheat pasta for variation.

Dressing Twists:

Use creamy tahini dressing, green goddess dressing, or a simple yogurt herb dressing instead for different flavor profiles.

Q&A

Q: Can I make this orzo bowl gluten-free?

A: Yes! Simply substitute regular orzo with gluten-free orzo or a naturally gluten-free grain like quinoa, rice, or millet.

Q: How long does this orzo bowl keep in the fridge?

A: It stays fresh for up to 4 days in an airtight container. The flavors deepen over time, making it even more delicious the next day.

Q: Can I serve it warm instead of cold?

A: Absolutely. It’s versatile—serve it warm, room temperature, or chilled. Just warm the orzo and roasted veggies slightly before adding the dressing.

Q: What protein can I add to make it more filling?

A: Grilled chicken, shrimp, chickpeas, tofu, or hard-boiled eggs are all great options to make it a complete meal.

Q: What if I don’t have fresh herbs?

A: You can use dried herbs (use 1/3 the amount of fresh). A good mix would be dried parsley, oregano, basil, or Italian seasoning.

Nutrition Facts

Note: Nutrition may vary depending on exact brands and add-ins.

Conclusion

This Mediterranean Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing is a vibrant, satisfying dish that’s packed with flavor, nutrients, and texture. Whether you’re enjoying it as a quick weekday lunch, potluck side, or a wholesome dinner, it delivers freshness and balance in every bite. Easily adaptable and meal-prep friendly, this recipe is a staple you’ll want to return to again and again.