30-Minute Summer Veggie Orzo Salad with Feta and Pine Nuts

This dish is a consistent hit, it’s full of fresh, seasonal veggies. Plus, it’s quick to prepare and great for meal prep. 

  • 2 eggplants (diced)
  • 2 capsicums (diced)
  • 2 zucchinis (diced)
  • 1 red onion (diced)
  • 1 cup orzo 
  • 100g feta (crumbled) 
  • ½ cup fresh coriander (roughly chopped)  
  • 2 Tbsp pine nuts (toasted) 
  • Olive oil 
  • Salt and pepper 


  • 3 Tbsp olive oil 
  • 3 Tbsp red wine vinegar
  • 1 garlic clove (crushed)
  • 1 tsp dried oregano 
  • Salt and pepper


  1. Preheat the oven to 200 degrees, fan bake.
  2. Add the eggplant, capsicum, zucchini and red onion to a large baking tray (you may need to spread across two trays), drizzle generously with olive oil and season with salt and pepper. Pop into the oven and cook for 25-30 minutes or until golden and starting to crisp up.
  3. While the veggies are roasting, cook the orzo as per packet instructions. Once cooked, drain and drizzle with a little olive oil; toss well and set aside.
  4. To make the dressing, add all the dressing ingredients to a small jar and shake well to combine; set aside.
  5. Time to assemble the salad. In a large salad bowl, add the cooked orzo, cooked vegetables, feta, coriander and pine nuts; pour over the dressing and give the salad a good toss. 
  • These veggies love olive oil while roasting. Not only does it help them get gloriously crispy but it also helps in the absorption of fat-soluble vitamins like A, D, E, and K. Don’t be afraid to give them a good, healthy dose of olive oil—it’s a win-win for flavour and nutritional benefits.
  • It’s important to cut the veggies small, about the size of a dice. The orzo is a small pasta too, so it ensures each mouthful will have a bit of everything—a medley of flavours.


  • Add rocket or spinach.
  • Swap coriander for parsley or basil. 



  • If you’re after some extra protein, just bake some chicken or salmon.



  • If gluten free, swap orzo for a small shaped gluten free pasta. 

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