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Lemon Orzo Salad with Roasted Vegetables and Herbs
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5 from 6 votes

Herby Lemon Orzo Salad with Roasted Vegetables

Herby Lemon Orzo Salad with Roasted Vegetables is an easy summer dish that can feed a crowd! Packed with roasted vegetables, fresh herbs and a light dressing, this salad is perfect for all summer entertaining! 
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: potluck, salad, side dish
Servings: 12


  • 1 Large Rimmed Baking Sheet
  • 1 Sharp Knife
  • 1 Whisk
  • 1 Large Mixing Bowl
  • 1 Juicer


  • 1 Orzo Cooked
  • 1 Eggplant Chopped into bite size pieces
  • 1 Red Onion Sliced
  • 1 Red Pepper Sliced
  • 1 Yellow Pepper Sliced
  • 1/2 lb Asparagus Chopped into Bite Sized Pieces
  • 1/2 cup Basil
  • 2 Lemons Juiced
  • 1/2 cup Olive Oil Divided
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 8 oz Feta Cheese Chopped
  • 2 tbsp Oregano
  • 1 tbsp Dill


  • Preheat oven to 425 degrees. Line a large rimmed baking sheet with tin foil. Spray with baking spray.
  • Add vegetables to baking sheet and toss with 1/4 cup Extra Virgin Olive Oil . Season with salt and pepper.
  • Bake for 25 minutes tossing half way through.
  • While vegetables are roasting, cook orzo. Cook according to package instructions to al dente. Drain pasta and put in a large mixing bowl.
  • To make the lemon dressing, whisk together lemon juice, 1/4 cup Extra Virgin Olive Oil, salt and pepper in a small bowl.
  • Add roasted vegetables, feta cheese, basil, oregano, dill and dressing to a large bowl. Stir together.
  • Refrigerate for an hour or overnight (recommended). Serve at room temperature.