Orzo Salad with Eggplant, Zucchini, and Tomatoes

Orzo Salad with Zucchini, Eggplant, and Tomato
Orzo Salad with Zucchini, Eggplant, and Tomato
  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m



  • 1 box orzo pasta
  • 2 medium zucchini, medium diced
  • 1 Japanese eggplant, medium diced
  • 1 pint multicolor heirloom cherry tomatoes, quartered
  • 1 small red onion, peeled and chopped
  • 2 cloves of garlic, minced
  • 1 pound feta, crumbled


  • 1/2 cup extra virgin olive oil
  • 1/3 cup white balsamic (important to use white for color)
  • 1 lemon, juiced
  • 1 teaspoon mustard powder
  • 1 teaspoon honey
  • 1 handful basil, chopped
  • 1 handful oregano, chopped


  1. Set large pot of water to boil. When boiling, boil pasta according to package directions, drain, cool under running water and then set aside.
  2. Heat olive oil in a large saucepan until shimmering and sauté zucchini, eggplant and garlic together until just tender. Salt and pepper to taste.
  3. Make dressing in a separate bowl or cup by whisking olive oil into white balsamic, and then adding remaining ingredients. Salt and pepper to taste.
  4. In a large serving bowl, combine zucchini, eggplant, tomatoes, olive oil, and onion. Add dressing.
  5. Add feta and mix salad thoroughly.
  6. Garnish with chopped herbs, if desired.

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