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Mediterranean Orzo Pasta Salad on a plate
Andrew Fowler

Mediterranean Orzo Pasta Salad

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry orzo
  • 1 tbsp fine salt for pasta water
  • 2 medium zucchini cut into 1/2-inch cubes
  • 1 red bell pepper cut into 1-inch pieces
  • 1 tbsp olive oil for roasting
  • 1/4 tsp fine salt for vegetables
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 1/3 cup olive oil for dressing
  • 3 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • 1/2 tsp dried oregano
  • 1/4 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 1/3 cup chopped fresh parsley
  • 3 oz feta crumbled

Method
 

  1. Heat oven to 425°F. Toss zucchini and pepper with roasting oil and vegetable salt; roast on wide rimmed pan 20 to 25 minutes, stirring once, until tender with browned edges. Cool 10 minutes.
  2. Meanwhile, boil orzo with tablespoon salt until fully tender. Drain thoroughly; spread in shallow dish 10 minutes.
  3. Whisk dressing oil, lemon juice, zest, oregano, dressing salt, and pepper. Toss half through warm orzo.
  4. Fold in cooled vegetables, beans, parsley, feta, and remaining dressing. Serve cool or promptly refrigerate covered.
  5. Stir before serving; refrigerate leftovers within 2 hours.