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a plain bowl of rice-shaped orzo pasta with browned zucchini cubes, roasted red-pepper pieces, white cannellini beans, chopped parsley and crumbled feta in a light lemon dressing
Rachel Kim

Mediterranean Orzo Pasta Salad

Roasted zucchini and red pepper give orzo a soft vegetable base, with white beans adding body and lemon dressing keeping the small pasta from clumping. Spread the cooked orzo out briefly after draining. A dense mound holds steam and turns sticky while you finish the vegetables, but a shallow layer cools more evenly. Fold the roasted pieces through gently so their browned edges stay visible, then add parsley and feta after the heat has settled.
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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 the oven to 425°F. Toss zucchini and bell pepper with roasting oil and vegetable salt and roast on a wide rimmed pan for 20 to 25 minutes, stirring once, until tender with browned edges. Cool for 10 minutes.
  2. Meanwhile, boil orzo in water with the tablespoon salt until fully tender. Drain thoroughly and spread in a shallow dish for 10 minutes.
  3. Whisk dressing oil, lemon juice, zest, oregano, dressing salt and pepper. Toss half through the warm orzo.
  4. Fold cooled roasted vegetables, beans, parsley and feta into the pasta with remaining dressing. Serve cool or refrigerate promptly in a covered container.
  5. Stir before serving and refrigerate leftovers within 2 hours.