If you’re craving a meal that’s vibrant, nourishing, and absolutely bursting with flavor, look no further than Roasted Vegetable Orzo. This dish combines tender, caramelized vegetables with soft, silky orzo pasta and a lemon-herb olive oil that ties everything together beautifully. It’s a recipe that tastes like something you’d find in a cozy Mediterranean café — simple, fresh, and deeply satisfying.

Orzo is one of the most versatile pantry staples. Although it’s shaped like rice, it cooks like pasta and absorbs flavor exceptionally well. When paired with roasted vegetables, it becomes the perfect base for a comforting but healthy meal. This dish works as a side or a complete vegetarian dinner and is ideal for meal prep, potlucks, or quick weeknight cooking.

Let’s explore everything that makes this recipe special — from the ingredients to the cooking method to delicious variations you can try.

⭐ Why You’ll Love Roasted Vegetable Orzo

1. Easy, customizable, and beginner-friendly

No complicated techniques — just roast, boil, toss, and serve.

2. Packed with vegetables

You can use bell peppers, zucchini, tomatoes, mushrooms, onions — anything you love.

3. Balanced but light

Orzo provides satisfying carbs, while vegetables add fiber, vitamins, and antioxidants.

4. Enjoy it warm or cold

This dish is excellent hot like pasta or chilled like a salad.

5. Meal prep perfection

It stores beautifully, and the flavors deepen over time.

⭐ Ingredients for Roasted Vegetable Orzo

Vegetables

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning

Orzo

• 1 ½ cups uncooked orzo
• Water for boiling
• ½ teaspoon salt

Lemon Herb Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey or maple syrup
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Optional Add-Ins

• Crumbled feta cheese
• Fresh basil
• Toasted pine nuts
• Grated Parmesan

⭐ Step-by-Step Instructions

1. Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. Add bell peppers, zucchini, red onion, and cherry tomatoes to a sheet pan.
3. Drizzle with olive oil and season with salt, pepper, garlic powder, and Italian seasoning.
4. Toss well and spread in an even layer.
5. Roast 20–25 minutes, or until caramelized and lightly browned.

2. Cook the Orzo

6. Bring a pot of salted water to a boil.
7. Add orzo and cook according to package instructions (8–10 minutes).
8. Drain and rinse lightly to prevent sticking.
9. Transfer to a large bowl.

3. Make the Dressing

10. Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, garlic, honey, parsley, salt, and pepper.
11. Taste and adjust seasoning as desired.

4. Combine Everything

12. Add roasted vegetables to the orzo.
13. Pour dressing on top.
14. Toss until fully combined.
15. Add feta, basil, or nuts if desired.

5. Serve

16. Serve warm immediately or chill for a refreshing pasta salad.

Roasted Vegetable Orzo

A vibrant and flavorful orzo pasta tossed with caramelized roasted vegetables and a bright lemon herb dressing. Perfect as a main dish or side.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Side Dish

Cuisine: American, Mediterranean

Calories: 350

Ingredients

  

Roasted Vegetables

• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 1 zucchini chopped
• 1 red onion sliced
• 1 cup cherry tomatoes halved
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp Italian seasoning

Orzo

• 1.5 cups orzo uncooked
• 0.5 tsp salt for boiling water

Lemon Herb Dressing

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 garlic clove minced
• 1 tsp honey or maple syrup
• 1 tbsp parsley chopped
• salt and pepper to taste

Equipment

• Sheet pan
• Large pot
• Mixing bowl
• Whisk
• Knife and cutting board

Method

 

1. Preheat oven to 425°F. Toss chopped vegetables with oil and seasonings, then roast until caramelized.
2. Cook orzo in salted boiling water until al dente, then drain.
3. Whisk together dressing ingredients until smooth.
4. Combine orzo with roasted vegetables and toss with dressing.
5. Serve warm or chilled with optional feta, basil, or nuts.

Notes

For stronger flavor, add 1 tablespoon of sun-dried tomato oil to the dressing.

⭐ Tips for Perfect Roasted Vegetable Orzo

Cut vegetables evenly

Ensures everything roasts at the same rate.

High heat = maximum flavor

425°F gives vegetables that caramelized, slightly charred edge.

Don’t overcook the orzo

Keep it al dente for the best texture.

Add protein if needed

• Grilled chicken
• Roasted chickpeas
• Shrimp
• Crispy tofu

Choose your flavor vibe

Mediterranean? Add olives and feta.
Italian? Add basil and Parmesan.
Spicy? Add chili flakes or hot honey.

⭐ Variations

Mediterranean Orzo

Add: olives, capers, feta, sun-dried tomatoes.

Pesto Orzo

Replace dressing with basil pesto and lemon juice.

Creamy Orzo

Stir in ¼ cup heavy cream or mascarpone.

Veggie-Packed Version

Add mushrooms, eggplant, asparagus, or carrots.

⭐ Serving Ideas

• As a vegetarian dinner
• As a comforting side dish
• For potlucks and picnics
• As a warm pasta bowl or cold salad
• As a base topped with grilled protein

⭐ Fun Facts

• Orzo means “barley” in Italian due to its shape.
• It’s a favorite pasta shape for soups and salads.
• Roasting brings out vegetable sweetness by caramelizing natural sugars.