Easy Roasted Vegetable Orzo Recipe
I love a good pasta dish, but sometimes I want something lighter, fresher, and packed with vegetables. That’s how this Roasted Vegetable Orzo became a regular in my kitchen. It’s colorful, full of flavor, and so easy to make.The first time I made this, I had a bunch of vegetables sitting in my fridge that needed to be used. I roasted them with olive oil, salt, and pepper until they were perfectly caramelized, then tossed them with orzo pasta and a simple lemony dressing. One bite, and I knew this was a recipe worth saving.This dish is perfect for meal prep, a quick weeknight dinner, or a simple side for grilled chicken or fish. It’s hearty enough to be a main dish but light enough to pair with almost anything. Best of all? It’s completely customizable—you can use whatever vegetables you have on hand.
Equipment
- Large baking sheet (for roasting vegetables)
- Medium pot (for cooking orzo)
- Mixing bowl (for tossing everything together)
- Cutting board and knife (for chopping veggies)
- Whisk (for mixing the dressing)
Ingredients
- 1 zucchini, chopped
- 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 Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups water
- ½ tsp salt
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley or basil
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the chopped zucchini, bell peppers, cherry tomatoes, and red onion on a large baking sheet.
- Drizzle with 2 tbsp olive oil and sprinkle with Italian seasoning, salt, black pepper, and minced garlic. Toss to coat.
- Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
- While the vegetables are roasting, bring 4 cups of water to a boil in a medium pot.
- Add the orzo and cook according to the package instructions (about 8-10 minutes).
- Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together 2 tbsp olive oil, lemon juice, lemon zest, salt, and black pepper.
- In a large mixing bowl, combine the cooked orzo and roasted vegetables.
- Pour the dressing over everything and toss to combine.
- Add the Parmesan cheese and fresh parsley or basil, then toss again.
- Serve warm, at room temperature, or chilled.
- Enjoy as a main dish or as a side with your favorite protein!