Name: Roasted Vegetable Orzo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
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

Jump to Recipe

If you’re looking for a dish that’s both vibrant and satisfying, Roasted Vegetable Orzo is about to become your new favorite recipe. This colorful pasta salad features tender orzo tossed with caramelized roasted vegetables, a bright squeeze of fresh lemon juice, and a sprinkle of herbs. It comes together easily with everyday ingredients, yet tastes like something special you’d bring to a sunny picnic or serve as a cheerful dinner side. Whether you enjoy it warm from the oven or cold straight from the fridge, Roasted Vegetable Orzo packs in both nutrition and flavor with every forkful.

Roasted Vegetable Orzo Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Roasted Vegetable Orzo plays a starring role, giving the dish its delightful medley of tastes, textures, and colors. There’s nothing fancy here — just fresh, wholesome pantry staples that really sing when combined.

Orzo pasta: This rice-shaped pasta is perfect for soaking up flavors and holding bits of roasted veggies in every bite.
Salted water, for boiling: Salting your pasta water is key to bringing out the best flavor in the orzo.
Zucchini: Adds a mellow sweetness and softens beautifully when roasted.
Red bell pepper: Brings a pop of color and a bit of juicy crunch.
Yellow bell pepper: Offers brightness and mild sweetness to round out the flavor profile.
Cherry tomatoes: These burst while roasting, creating pockets of juicy flavor throughout the salad.
Red onion: Roasts into tender, sweet ribbons that add depth to every bite.
Olive oil: Helps the veggies caramelize and lends richness to the whole dish.
Dried Italian herbs (or oregano/thyme): An easy boost of savory, aromatic flavor.
Salt and black pepper: For well-balanced seasoning.
Lemon juice: Adds brightness and a fresh tang that wakes everything up.
Fresh parsley: A shower of green that offers freshness and a pop of color.
Optional toppings (feta, parmesan, or basil): A little salty cheese or extra herbs take this dish to the next level.

How to Make Roasted Vegetable Orzo

Step 1: Prep the Oven and Baking Sheet

Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper, which makes cleanup a breeze and prevents veggies from sticking. Taking a few minutes to prepare your workspace sets you up for easy assembly and maximum flavor later on.

Step 2: Toss and Roast the Vegetables

Chop the zucchini, both bell peppers, cherry tomatoes, and red onion, then toss them all with olive oil, dried Italian herbs, salt, and pepper. Spread these glistening veggies in a single layer on the lined baking sheet. Roast them for 20–25 minutes, stirring halfway through, until they’re gorgeously caramelized and tender. This step infuses all the veggies with irresistible, slightly sweet roasted notes that define the taste of Roasted Vegetable Orzo.

Step 3: Boil the Orzo

While the vegetables are roasting, bring a large pot of salted water to a boil. Pour in the orzo and cook according to the package directions until just al dente. Drain the orzo well, giving it a quick shake to release steam so it cools a bit and doesn’t become mushy. The orzo should be soft enough to enjoy but still have a slight bite — perfect for this salad-style pasta.

Step 4: Combine Everything in a Bowl

Once the vegetables are roasted and the orzo is cooked and drained, transfer both to a large bowl. Add in the fresh lemon juice and chopped parsley, then use a spatula to gently toss everything together. The residual warmth will help mix the flavors beautifully and evenly.

Step 5: Finish with Toppings and Season to Taste

If you like, sprinkle the Roasted Vegetable Orzo with some crumbled feta, grated parmesan, or extra fresh basil. Taste and adjust the seasoning with a little more salt or lemon juice if needed. Serve warm for a cozy, comforting meal, or chill it for a refreshing cold pasta salad.

How to Serve Roasted Vegetable Orzo

Garnishes

A generous handful of crumbled feta or grated parmesan brings creamy, salty notes that complement the lightly caramelized veggies. If you’re looking for a fresh, herbal finish, scatter torn basil or more chopped parsley right before serving. A little drizzle of extra-virgin olive oil can add richness and gloss to your final presentation.

Side Dishes

Roasted Vegetable Orzo is the kind of dish that works beautifully as a main or a side. Pair it with grilled chicken, baked fish, or seared tofu to make it a satisfying dinner. For a light and zesty meal, serve it alongside a simple green salad, or spoon it next to slices of roast lamb for a Mediterranean-inspired feast.

Creative Ways to Present

Try offering Roasted Vegetable Orzo in individual bowls as a mason jar salad for picnics and lunches on the go. For gatherings, pile it onto a platter and top with colorful herbs for a striking buffet centerpiece. It also makes a lovely bed for grilled skewers or as part of a picnic spread alongside crusty bread and olives.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Vegetable Orzo keeps really well in the fridge. Simply transfer any extras into an airtight container and store for up to four days. If the orzo seems a little dry after chilling, a quick splash of olive oil or fresh lemon juice will perk it right back up when you’re ready to enjoy it again.

Freezing

Technically, you can freeze Roasted Vegetable Orzo, but keep in mind the texture of the pasta and some vegetables may change after freezing. If you go this route, cool the dish completely, pack it tightly in a freezer-safe container, and freeze for up to a month. Thaw overnight in the fridge before using, and brighten with fresh lemon and parsley for best results.

Reheating

To enjoy Roasted Vegetable Orzo warm, place it in a microwave-safe bowl and heat gently in 45-second bursts, stirring between each, until just warmed through. Alternatively, you can reheat it on the stovetop in a skillet with a splash of water or broth to keep it from drying out. Don’t forget to refresh with a little extra lemon juice or herbs before serving!

FAQs

Can I use other vegetables in my Roasted Vegetable Orzo?

Absolutely! This dish is incredibly versatile. Feel free to mix in roasted carrots, eggplant, asparagus, or broccoli. Just be sure to chop everything into similar-sized pieces for even roasting.

Can I make Roasted Vegetable Orzo vegan?

Yes, simply skip the cheese or use a plant-based alternative. All the other ingredients are naturally vegan, making this a great option for everyone at the table.

What’s the best way to add protein?

For extra protein, stir in cooked chickpeas, grilled chicken, or top with seared shrimp. You could also sprinkle on toasted pine nuts for a plant-based protein boost and added crunch.

Can I serve Roasted Vegetable Orzo cold?

Definitely! This dish is delicious warm or chilled. Let it cool fully after assembly, then cover and pop in the fridge for a couple of hours. It makes a wonderful cold pasta salad for picnics and make-ahead lunches.

How far in advance can I prepare this dish?

You can assemble Roasted Vegetable Orzo up to one day in advance. If making ahead, don’t add the cheese or final fresh herbs until just before serving for the best flavor and texture.

Final Thoughts

I can’t wait for you to make Roasted Vegetable Orzo your own! It’s one of those dishes that’s reliable for weeknights but special enough to share with friends and family. Whether you serve it hot or cold, as a hearty side or light lunch, you’re going to love how easy and flavor-packed it is. Give it a try and let it become a staple in your kitchen!

Roasted Vegetable Orzo Recipe

★★★★★

4.9 from 15 reviews

Author: Ava
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and colorful roasted vegetable orzo recipe that makes for a flavorful and satisfying meal. Perfect for a light lunch or a side dish for dinner.

Instructions

Preheat oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Roast Vegetables: Toss zucchini, bell peppers, tomatoes, and red onion with olive oil, herbs, salt, and pepper. Roast for 20–25 minutes at 425°F, stirring halfway through, until caramelized.
Cook Orzo: Cook orzo in salted boiling water until al dente. Drain and set aside.
Combine: In a large bowl, mix the cooked orzo, roasted vegetables, lemon juice, and parsley.
Finish: Add optional cheese, adjust seasoning, and serve warm or chilled.