North Coast Roasted Vegetable and Orzo Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm roasted vegetable medley tossed with tender orzo pasta, fresh herbs, and a lemony vinaigrette reflecting the fresh flavors of northern coastal regions. This mediterranean-inspired salads (vegetarian, mediterranean) ready in about 40 minutes pairs orzo pasta, zucchini, diced, red bell pepper, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss together 1 cup diced zucchini, 1 cup diced red bell pepper, 1 cup diced eggplant, and 1/2 cup chopped red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly and roast for 20-25 minutes until vegetables are tender and caramelized.
  2. Step 2: While vegetables roast, bring a medium pot of salted water to a boil. Add 1 cup orzo pasta and cook for 8-10 minutes until al dente. Drain and transfer to a large mixing bowl.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Add the roasted vegetables to the orzo, pour the lemon vinaigrette over the top, then toss gently to combine. Fold in 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh basil, and 1/2 cup crumbled feta cheese.
  5. Step 5: Serve warm or at room temperature as a light main or side dish.

Equipment for this recipe

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Frequently asked questions

How long does North Coast Roasted Vegetable and Orzo Salad take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover North Coast Roasted Vegetable and Orzo Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in North Coast Roasted Vegetable and Orzo Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale North Coast Roasted Vegetable and Orzo Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is North Coast Roasted Vegetable and Orzo Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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