Roasted Vegetable Orzo Recipe

Introduction

Roasted Vegetable Orzo is a vibrant, flavorful dish that combines tender roasted vegetables with the delicate texture of orzo pasta. Perfect as a light main or a hearty side, this recipe is easy to prepare and adaptable to your favorite veggies and cheeses.

Ingredients

• 1 cup dry orzo pasta
• Salted water, for boiling
• 1 small zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• ½ red onion, sliced
• 2 tbsp olive oil
• 1 tsp dried Italian herbs (or oregano/thyme)
• Salt and black pepper, to taste
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• Optional: crumbled feta, grated parmesan, or chopped basil

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Step 2: Toss the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion with olive oil, dried herbs, salt, and black pepper. Spread the vegetables evenly on the prepared baking sheet.
3. Step 3: Roast the vegetables for 20–25 minutes, stirring halfway through, until they are caramelized and tender.
4. Step 4: While the vegetables roast, cook the orzo in salted boiling water according to the package directions until al dente. Drain and set aside.
5. Step 5: In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
6. Step 6: If desired, add crumbled feta or grated parmesan. Taste and adjust seasoning before serving warm or chilled.

Tips & Variations

• Try adding chopped fresh basil or swapping in your favorite roasted vegetables like eggplant or mushrooms for variety.
• For an extra flavor boost, drizzle a little balsamic glaze over the dish before serving.
• Use gluten-free orzo or a small pasta like acini di pepe if you prefer a different texture or dietary option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dish can be enjoyed cold or gently reheated in the microwave or on the stovetop. Add a splash of olive oil or lemon juice when reheating to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh herbs work wonderfully and can be added alongside the parsley at the end for a bright, fresh flavor.

Is this recipe suitable for meal prep?

Absolutely! Roasted Vegetable Orzo keeps well and tastes great both warm and cold, making it ideal for meal prep lunches or dinners.

Roasted Vegetable Orzo Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

A flavorful and vibrant Roasted Vegetable Orzo salad featuring tender roasted zucchini, bell peppers, cherry tomatoes, and red onion tossed with perfectly cooked orzo pasta, fresh lemon juice, and herbs. This versatile dish can be served warm or chilled and is perfect as a light main course or a hearty side.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Orzo and Pasta

• 1 cup dry orzo pasta
• Salted water, for boiling

Vegetables

• 1 small zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• ½ red onion, sliced

Seasonings and Garnish

• 2 tbsp olive oil
• 1 tsp dried Italian herbs (or oregano/thyme)
• Salt and black pepper, to taste
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• Optional: crumbled feta, grated parmesan, or chopped basil

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
2. Roast Vegetables: In a mixing bowl, toss the diced zucchini, chopped red and yellow bell peppers, halved cherry tomatoes, and sliced red onion with olive oil, dried Italian herbs, salt, and black pepper until evenly coated. Spread the vegetables out in a single layer on the prepared baking sheet. Roast them in the oven for 20–25 minutes, stirring halfway through, until the vegetables are caramelized and tender.
3. Cook Orzo: While the vegetables roast, bring salted water to a boil in a large pot. Add the orzo pasta and cook according to package instructions until al dente, usually 7–9 minutes. Drain the orzo and set aside.
4. Combine Ingredients: In a large bowl, combine the cooked orzo and the roasted vegetables. Add the lemon juice and chopped fresh parsley, then gently toss everything together to mix the flavors evenly.
5. Finish and Serve: If desired, sprinkle crumbled feta, grated parmesan, or chopped basil on top. Taste and adjust seasoning with additional salt and pepper if needed. Serve the Roasted Vegetable Orzo warm or chilled for a delicious meal or side dish.

Notes

• Use any seasonal vegetables you like for roasting to customize this recipe.
• For a vegan version, omit the feta and parmesan cheeses or use plant-based alternatives.
• This dish can be made ahead and stored in the refrigerator for up to 3 days.
• Serve as a main dish or as a side paired with grilled meats or fish.
• Add toasted pine nuts or walnuts for extra crunch and nutrition if desired.

Keywords: roasted vegetable orzo, Mediterranean pasta salad, roasted zucchini orzo, easy side dish, vegetarian pasta recipe