Roasted Vegetable Orzo

Roasted vegetable orzo is one of my favorite go-to dishes when I want something colorful, nourishing, and full of flavor. It’s a vibrant mix of caramelized roasted veggies tossed with tender orzo pasta, olive oil, herbs, and a touch of lemon. I love serving it as a side dish or enjoying it as a light main course—it’s just that versatile.

Why You’ll Love This Recipe

I love how easy and customizable this dish is. Roasting the vegetables brings out their natural sweetness and adds depth, while the orzo soaks up all the flavors beautifully. It’s great warm, at room temperature, or even cold as a pasta salad. Whether I’m feeding a crowd or meal prepping for the week, this recipe never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Orzo pasta

• Zucchini, chopped

• Bell peppers (any color), chopped

• Red onion, sliced

• Cherry tomatoes

• Olive oil

• Garlic, minced

• Dried oregano or Italian seasoning

• Salt

• Black pepper

• Fresh lemon juice

• Fresh parsley or basil, chopped

• Crumbled feta or shaved Parmesan (optional)

Directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. I toss the zucchini, bell peppers, onion, and cherry tomatoes with olive oil, garlic, oregano, salt, and pepper, then spread them out in a single layer on the baking sheet.

3. I roast the vegetables for 20–25 minutes, stirring once halfway through, until they’re tender and slightly caramelized.

4. While the vegetables roast, I cook the orzo in salted boiling water according to package directions, then drain and set aside.

5. In a large bowl, I combine the cooked orzo with the warm roasted vegetables.

6. I drizzle everything with a little more olive oil and a squeeze of lemon juice, then toss gently to coat.

7. I stir in fresh herbs and cheese, if using, and serve it warm or let it cool for a chilled version.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 15 minutes to prep, 25 minutes to roast, and 10 minutes to cook the orzo. I usually have it ready in about 45 minutes total.

Variations

Sometimes I add cooked chickpeas or grilled chicken to make it more filling. I’ve also used roasted eggplant, carrots, or mushrooms depending on what I have on hand. For a spicier version, I sprinkle in crushed red pepper flakes. If I want it dairy-free, I just skip the cheese or use a plant-based alternative.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It tastes great cold, but if I want to reheat it, I warm it gently on the stove with a splash of water or broth to loosen it up. It also makes a great lunchbox option.

FAQs

Can I use a different type of pasta?

Yes, I’ve used couscous, farro, or even small shells when I don’t have orzo. Just adjust the cooking time based on the pasta.

How do I keep the orzo from sticking?

I stir it occasionally while cooking and toss it with a bit of olive oil after draining to prevent clumping.

Can I make this ahead of time?

Absolutely. I often make it a day in advance—it holds up really well and the flavors get even better after sitting.

What’s the best cheese to use?

Feta adds a salty, tangy contrast, but I also love using shaved Parmesan or even goat cheese for a creamier texture.

Is this dish served hot or cold?

Either works. I love it warm as a side dish, but it’s also delicious cold as a pasta salad. It’s super flexible depending on the occasion.

Conclusion

Roasted vegetable orzo is a simple, satisfying dish I love coming back to. The combination of roasted veggies, fresh herbs, and tender pasta makes every bite flavorful and fresh. Whether I serve it for a casual dinner, a picnic, or as meal prep for the week, it’s always a bright and delicious choice.

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