Roasted Tomato, Feta and Herb Orzo Salad

5 from 3 votes

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I really dream of this roasted tomato, feta and herb orzo salad with a lemon vinaigrette. This orzo pasta salad can be served both warm and cold, filled with SO many herbs and flavors. Growing up, one of my go-to quick dinners and lunches when I was learning how to cook was orzo tossed with wilted spinach, lemon juice and crumbled feta, and it was my absolutely favorite thing to bring for lunch at school. If you’re looking for more orzo recipes, be sure to check out our Pea and Mint Orzo Risotto, Cacio e Pepe Orzo, and White Cheddar Orzo with Crispy Sage and Mushrooms.

Roasted Tomato, Feta & Herb Orzo with Lemon Vinaigrette

What ingredients do you need to make this orzo salad recipe?

  • Cherry burst or burst tomatoes, but grape tomatoes will work, too
  • Extra-virgin olive oil
  • Fresh herbs and baby spinach, like fresh basil, fresh mint, and parsley!
  • Feta cheese
  • Orzo
  • Pine nuts
  • Lemon juice
  • Lemon zest
  • Shallot
  • Kosher salt and freshly ground black pepper

This recipe is less than 10 ingredients!

For optional add-ons: You can add red pepper flakes, arugula, or any other roasted vegetables in here, such as zucchini or broccoli, roasted bell peppers, chickpeas, kalamata olives, cucumbers, minced red onion, even parmesan cheese.

Add proteins: Some roasted or poached chicken would go great in here, and also shrimp!

What I love to do with this recipe is make it for dinner and serve it warm, and then prep in the fridge for lunch and serve cold. It’s so special and is the perfect side dish for any party as well.

Roasted Tomato, Feta & Herb Orzo with Lemon Vinaigrette

Instructions To Make This Roasted Tomato Feta and Herb Orzo Salad

Roast your tomatoes

Begin by preheating your oven to 400 degrees. In an oven safe pan or baking tray, add in your cherry tomatoes, and season with kosher salt, freshly ground black pepper and extra-virgin olive oil. Roast for 30 to 40 minutes until charred and bursted throughout.

Toast your pine nuts

While your tomatoes are roasting, toast your pine nuts. Roast for 3 to 4 minutes in a dry skillet, stirring occasionally so it doesn’t burn. (Alternatively, you can also put these in without toasting).

Cook your orzo

In a large pot, boil water. When boiling, salt your water with a heaping pinch of kosher salt and cook your orzo according to the package directions.

Make your lemon vinaigrette

When your tomatoes are finished roasting, remove from the oven. In the same baking dish, add in your lemon zest, lemon juice and minced shallot. Toss to combine all the tomato juices and lemon juices. Season with kosher salt and freshly ground black pepper, to taste. I like to start with about 1/2 of the lemons juice, and adjust with more if needed, to taste.

Assemble!

Drain your orzo, without rinsing but shaking off as much water and moisture as you can, and add it directly in the baking dish with your tomatoes and lemon vinaigrette. Toss in your pine nuts, herbs (basil and parsley), spinach and mix well so the spinach gets a little wilted and everything is combined. Finish with crumbled feta and give it one more gentle toss.

Serve warm as is, or store in the fridge and serve cold.

Some ideas and inspiration to serve with this dish:

Looking for more pasta ideas? Check Out The Below Recipes!

If you do make this Roasted Tomato, Feta and Orzo Pasta Salad recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Updated from September 2021

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Roasted Tomato, Feta & Herb Orzo with Lemon Vinaigrette
5 from 3 votes

Roasted Tomato, Feta and Herb Orzo Salad

I dream of this roasted tomato, feta and herb orzo salad with a lemon vinaigrette. This orzo pasta salad can be served both warm and cold.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4

Ingredients 

  • 2 cups cherry or burst tomatoes
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup pine nuts
  • 8 ounces orzo, about 2 cups dried orzo
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice, adjust with more if preferred
  • 1 small shallot, minced
  • 1/2 cup spinach
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup finely chopped fresh parsley
  • 4 ounces feta cheese, crumbled

Instructions 

  • Begin by preheating your oven to 400 degrees. In an oven safe pan or baking tray, add in your cherry tomatoes, and season with kosher salt, freshly ground black pepper and extra-virgin olive oil. Roast for 30 to 40 minutes until charred and bursted throughout.
  • While your tomatoes are roasting, toast your pine nuts. Roast for 3 to 4 minutes in a dry skillet, stirring occasionally so it doesn’t burn. (Alternatively, you can also put these in without toasting).
  • In a large pot, boil water. When boiling, salt your water with a heaping pinch of kosher salt and cook your orzo according to the package directions.
  • When your tomatoes are finished roasting, remove from the oven. In the same baking dish, add in your lemon zest, lemon juice and minced shallot. Toss to combine all the tomato juices and lemon juices. Season with kosher salt and freshly ground black pepper, to taste. I like to start with about 1/2 of the lemons juice, and adjust with more if needed, to taste.
  • Drain your orzo, without rinsing but shaking off as much water and moisture as you can, and add it directly in the baking dish with your tomatoes and lemon vinaigrette. Toss in your pine nuts, spinach, herbs (basil and parsley) and mix well so the spinach gets a little wilted and everything is combined. Finish with crumbled feta and give it one more gentle toss.
  • Serve warm as is, or store in the fridge and serve cold.

Nutrition

Calories: 463kcal, Carbohydrates: 45g, Protein: 13g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Cholesterol: 25mg, Sodium: 330mg, Potassium: 218mg, Fiber: 2g, Sugar: 2g, Vitamin A: 474IU, Vitamin C: 3mg, Calcium: 159mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    With an instant pot, the tomatoes are ready in half the time- which means the whole recipe is ready to be tossed & served in 20 minutes. Huge hit at a picnic. I could make this multiple times a week 🤤

    1. Hi Izzy! Thank you so much for the review! Love how quick you made it in the instant pot!! Enjoy!