Greek-Style Orzo Salad with Ajvar Roasted Vegetables Recipe
Elevate your culinary experience with this vibrant and refreshing Greek-Style Orzo Salad paired with Ajvar Roasted Vegetables. This delicious recipe combines the hearty texture of orzo with the rich flavors of roasted vegetables and a zesty dressing, making it an ideal dish for summer gatherings, picnics, or a delightful weeknight dinner.
Ingredients
For the Orzo Salad:
- 1 cup orzo pasta
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Salt and pepper to taste
For the Ajvar Roasted Vegetables:
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 red onion, quartered
- 2 tablespoons Ajvar (roasted red pepper and eggplant spread)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Cooking Instructions
Step 1: Prepare the Orzo
- Bring a pot of salted water to a boil and add the orzo pasta. Cook according to package instructions until al dente, typically around 8-10 minutes.
- Once cooked, drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool.
Step 2: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the diced red and yellow bell peppers, zucchini, and red onion.
- Add Ajvar and olive oil to the bowl, tossing the vegetables until evenly coated. Season with salt and pepper.
- Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for approximately 20-25 minutes, or until tender and slightly charred. Stir halfway through for even cooking.
Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper until well combined.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooled orzo, roasted vegetables, cucumber, cherry tomatoes, red onion, olives, feta cheese, parsley, and mint.
- Drizzle the dressing over the salad and gently toss to combine all ingredients. Adjust seasoning with salt and pepper as needed.
Step 5: Serve
- Serve the salad immediately for optimal freshness, or refrigerate for about 30 minutes to allow the flavors to meld together. This salad can be enjoyed cold or at room temperature, making it versatile for any occasion.
Cooking Tips
- Ingredient Selection: Choose high-quality ingredients, especially for the olives and feta, as they significantly impact the flavor of the salad.
- Roasting Vegetables: Feel free to mix and match seasonal vegetables. Eggplant, asparagus, or cherry tomatoes can add a delightful twist to the dish.
- Vegetarian Option: This salad is inherently vegetarian. For a vegan version, simply omit the feta cheese or substitute it with a plant-based alternative.
- Meal Prep: This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep. Just keep the dressing separate until you’re ready to serve.
Pairing Suggestions
Accompany your Greek-Style Orzo Salad with Ajvar Roasted Vegetables with a glass of crisp white wine, such as Sauvignon Blanc or a light Rosé. For a complete meal, serve it alongside grilled chicken or fish, or enjoy it as a standalone dish.
Enhance Your Culinary Skills
For those looking to dive deeper into Mediterranean cooking, consider exploring more about Ajvar and its origins. You might also enjoy experimenting with other types of pasta salads or roasted vegetable dishes.
Further Reading
This Greek-Style Orzo Salad with Ajvar Roasted Vegetables is not only a feast for the eyes but a burst of flavors that will transport you to the sunny shores of the Mediterranean. Share your creations with friends and family, and don’t hesitate to experiment with your own variations! Happy cooking!
