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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
Cook Time 25 minutes
Total Time 40 minutes
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.