meal prep: orzo salad with roasted veggies & feta

orzo roasted veggies

While this orzo pasta salad would be perfect for a potluck or picnic lunch, it is also great for meal prep lunches. A great way to get in your veggies for the day while enjoying the pop of flavors from the tangy lemon to the salty feta to the fragrant basil. Lots of great textures going on here too between the roasted vegetables, crunchy pine nuts and al-dente orzo. Serve it room temperature or cold out of the fridge!

ORZO SALAD WITH ROASTED VEGGIES & FETA

Ingredients:

For the salad:

  • 1 red bell pepper, stem & seeds discarded and chopped into 1-inch bite-sized pieces
  • 1 yellow bell pepper, stem & seeds discarded and chopped into 1-inch bite-sized pieces
  • 2 large heads of broccoli, stems discarded and florets/tops chopped into bite-sized pieces
  • 2 large garlic cloves, finely minced
  • 3 Tbsp. extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 cup (8 oz) dry orzo

For the dressing:

  • 1/3 cup freshly squeezed lemon juice *from apprx. 2 lemons
  • 1/3 cup extra virgin olive oil
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper

At the end:

  • 4 whole green onions, finely sliced (green & white parts)
  • 1/3 cup pine nuts, toasted
  • 8 oz. whole feta, sliced into bite-sized cubes
  • 15 fresh, whole basil leaves, julienned

Directions:

  1. Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil and toss together the peppers, broccoli, garlic, olive oil, salt & pepper until well-mixed. Roast for 15-20 minutes until the veggies start to have a bit of char.
  2. While the veggies are roasting, you can cook your orzo. Bring a medium saucepan of water up to a rolling boil. Salt your water and add the dry orzo. Cook till al-dente, about 7-9 minutes. Drain well and transfer to a large mixing bowl.
  3.  When the veggies are done, add them (and any juices/oil from the pan) to the bowl with the orzo. Mix to combine.
  4. In a small bowl or mason jar, make the dressing. Add the lemon juice, olive oil, salt & pepper and whisk (or shake if using a mason jar) together. Pour over the orzo & veggies and stir to combine. Allow the pasta salad to cool to room temperature (about 10-15 minutes).
  5. Once the pasta salad is at room temperature, add the green onions, pine nuts, feta, and basil and stir to combine. Taste and adjust any seasonings to your preference. Divide equally into 4 Tupperware containers and store in the fridge until ready to eat. Keeps well for up to 3 days.

 

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