Lemon Orzo Pasta Salad with Feta
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
605 kcal
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Course
Side Dish, Main Course
Lemon Orzo Pasta Salad with Feta
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This Lemon Orzo Pasta Salad is now THE dish I bring to all of our summer get-togethers! Loaded with fresh lemon flavor, tons of herbs, roasted red peppers, summer squash, and tangy feta cheese, it's secretly simple to prepare and always a crowd-pleaser at every picnic and BBQ!
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Ingredients
- 12 oz. orzo pasta
- 2 small red bell peppers seeds and core removed
- 1 zucchini squash diced
- 1 yellow squash diced
- 3 Tbsp. olive oil divided
- 1 tsp. salt divided, plus more to taste
- ½ tsp. black pepper
- 6 oz. crumbled Feta cheese
- ½ small red onion thinly sliced
- ½ cup thinly sliced basil
Lemony Herb Salad Dressing
- ½ cup olive oil
- 1 lemon juice and zest
- 1 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 1 garlic clove finely minced
- 1 tsp. dried oregano
- ½ tsp. dried thyme
- ¼ tsp. red pepper flakes
- ½ tsp. salt plus more to taste
- ¼ tsp. black pepper
Instructions
- Preheat air fryer to 400°F.
- Cook pasta according to package directions.
- Slice ½” to the right or left of the bell pepper stems from top to bottom to remove 4 pieces, leaving the core intact. Scrape out and discard any membranes or seeds. Repeat with the other pepper. Drizzle the inside of the pieces with 1 tablespoon oil and sprinkle with ¼ teaspoon salt.
- Place pepper pieces skin-side up in the preheated air fryer basket and cook for 14-15 minutes, or until the skin is blistered. (See recipe note if roasting in the oven.) Once roasted, add peppers to a large bowl and cover with either plastic wrap or a plate so the steam can finish cooking them. Let rest for 15 minutes, or until the peppers are cool enough to touch.
- Meanwhile, add the diced squash to a large bowl along with the remaining 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon black pepper. Toss until the squash is well coated. Add to the air fryer basket in a single layer, reduce the heat to 375°F and cook for 12-14 minutes, or until the squash is tender.
- Once the pepper pieces are cooled, peel and remove the skin from each piece of pepper. Reserve 3-4 of the larger pieces of blistered skin. Dice the roasted red peppers into ½” pieces.
- For the Lemony Herb Dressing: In a 16-oz. mason jar, add the olive oil, lemon juice, lemon zest, red wine vinegar, honey, garlic, oregano, thyme, red pepper, salt, and black pepper along with the reserved pieces of roasted red pepper skin. Shake vigorously for 20-30 seconds or until the dressing is emulsified. Set this aside to rest for at least 10 minutes.
- Add the cooled and cooked orzo pasta to a large salad bowl along with the roasted squash, diced roasted bell peppers, feta cheese crumbles, red onion, and basil. Remove the bell pepper skins from the mason jar and shake the salad dressing for another 10-15 seconds to ensure it is emulsified. Drizzle dressing over the salad and toss until well combined. Serve immediately with additional finely chopped fresh parsley or chill for 3-4 hours to serve cold.
Notes
- Serving Size: This is calculated based on a serving size for a full meal. If serving as a side, the amount would be cut in half.
- To roast the red bell peppers and squash in the oven: Preheat it to 450°F. Line a large baking sheet with parchment paper and place the bell pepper slices face-down in a single layer. Cook for 25-30 minutes, or until the skin is blistered. You can then place the squash on the same sheet pan, reduce the oven temperature to 425°F, and cook for 20-25 minutes, or until tender.
Nutrition Information
Show Details
Calories
605kcal
(30%)
Carbohydrates
68g
(23%)
Protein
14g
(28%)
Fat
33g
(51%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Trans Fat
0.03g
Cholesterol
25mg
(8%)
Sodium
819mg
(34%)
Potassium
822mg
(23%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
14812IU
(296%)
Vitamin C
93mg
(103%)
Calcium
252mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 68g | 23% |
| Protein | 14g | 28% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 25mg | 8% |
| Sodium | 819mg | 34% |
| Potassium | 822mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 14812IU | 296% |
| Vitamin C | 93mg | 103% |
| Calcium | 252mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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