Roasted Vegetable Orzo is a colorful, hearty, and flavorful dish that brings together tender roasted veggies with perfectly cooked orzo pasta. Tossed in olive oil, herbs, and sometimes a sprinkle of cheese, it’s a satisfying meal on its own or a vibrant side dish. I love how it’s both comforting and fresh, and it works for just about any occasion—from quick weeknight dinners to potlucks.
Why You’ll Love This Recipe
I love this recipe because it’s packed with roasted flavor and so easy to customize. Roasting the vegetables brings out their natural sweetness, while the orzo adds a satisfying, tender base. It’s great served warm, at room temperature, or even chilled as a pasta salad. Whether I’m looking for a vegetarian main or a colorful side, this dish is always a winner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Orzo pasta
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Zucchini
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Bell peppers (any color)
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Red onion
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Cherry tomatoes
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Olive oil
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Garlic (minced)
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Salt and pepper
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Italian seasoning or dried oregano
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Lemon juice
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Fresh parsley or basil (for garnish)
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Optional: crumbled feta or grated Parmesan cheese
Directions
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I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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I chop the zucchini, bell peppers, and red onion into bite-sized pieces and toss them with cherry tomatoes, olive oil, garlic, salt, pepper, and Italian seasoning.
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I spread the vegetables in a single layer and roast them for 20–25 minutes, or until tender and slightly caramelized.
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While the veggies roast, I cook the orzo according to the package instructions, then drain and set it aside.
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In a large bowl, I combine the warm orzo with the roasted vegetables, add a splash of lemon juice, and toss everything together.
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I garnish with fresh herbs and cheese if using, then serve warm or let it cool slightly for a room temperature dish.
Servings and timing
This recipe makes about 4 to 6 servings. Prep takes around 10–15 minutes, and roasting/cooking time is about 25 minutes, so the dish is ready in roughly 40 minutes.
Variations
Sometimes I add chickpeas, grilled chicken, or shrimp for extra protein. I also swap the orzo for couscous, quinoa, or farro if I want a change in texture. Roasted eggplant, mushrooms, or carrots make great additions depending on what I have in the fridge. For more tang, I drizzle with balsamic glaze or stir in a spoonful of pesto.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stove with a splash of water or olive oil. It also tastes great cold, which makes it perfect for packed lunches or next-day meals.
FAQs
Can I make this dish ahead of time?
Yes, I often make it a day in advance. It holds up well in the fridge and the flavors deepen as it sits.
What’s the best way to reheat it?
I reheat it gently in the microwave or on the stovetop with a splash of olive oil or water to keep the orzo from drying out.
Can I use frozen vegetables?
Fresh works best for roasting, but I’ve used thawed frozen vegetables in a pinch. I just make sure to pat them dry and roast at a high temp for good texture.
Is this dish vegan?
It is if I leave out the cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan.
Can I serve this cold like a pasta salad?
Absolutely. It tastes great chilled, especially with an extra drizzle of lemon juice or vinaigrette added just before serving.
Conclusion
Roasted Vegetable Orzo is a go-to recipe in my kitchen for its simplicity, flavor, and flexibility. Whether I’m serving it hot out of the oven or chilled for a light lunch, it’s always delicious and nourishing. It’s the kind of dish I can make again and again without ever getting bored.
