Thank you so much for being here! I can’t wait to share one of my absolute favorite go-to recipes with you: Roasted Vegetable Orzo. This dish is colorful, comforting, and bursting with the bold, naturally sweet flavors that only roasted veggies can bring. Whether you’re serving it warm, chilled, or at room temp, this simple yet elegant orzo dish is anything but boring!

What Is Roasted Vegetable Orzo?

Roasted Vegetable Orzo is a light pasta salad (or warm side dish!) made with tender orzo pasta, oven-roasted vegetables like zucchini, peppers, onions, and cherry tomatoes, and a simple olive oil dressing. Finished with a sprinkle of herbs and optional cheese, it’s a versatile recipe that’s just as good served cold the next day as it is fresh off the stove.

It’s one of those rare dishes that’s filling but not heavy, and fancy enough for a dinner party while being simple enough for a weeknight.

Why You’ll Love This Recipe

Vibrant and full of flavor thanks to caramelized, roasted veggies
Meal-prep friendly—great for leftovers and packed lunches

Naturally vegetarian and can be made vegan
Quick and customizable with whatever veggies you have on hand

Perfect warm or cold—total crowd-pleaser!

What Does Roasted Vegetable Orzo Taste Like?

Each bite is a mix of savory roasted vegetables, delicate orzo, and a burst of herbaceous freshness. Roasting brings out the sweetness in bell peppers and tomatoes, while red onions and zucchini add depth and texture. The orzo soaks up all that delicious flavor without overpowering the vegetables, creating the perfect balance.

Drizzle a bit of lemon juice or crumble in some feta cheese, and it becomes a dish that’s bright, satisfying, and absolutely addicting.

Benefits of Making This Dish at Home

Use seasonal produce or clean out your fridge drawer
Easy to double for parties or potlucks
Budget-friendly and filling

Great source of fiber, vitamins, and plant-based goodness
Works as a main course or a hearty side

Ingredients

Here’s what you’ll need to whip up this Roasted Vegetable Orzo:

1 cup dry orzo pasta
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 or goat cheese, fresh basil, or a sprinkle of parmesan

Tools You’ll Need

Large baking sheet
Mixing bowl
Pot for boiling orzo

Knife & cutting board
Colander for draining

Ingredient Additions & Substitutions

Add-ins:

Roasted garlic cloves for depth
Chickpeas or white beans for extra protein
Kalamata olives for a Mediterranean twist

Spinach or arugula tossed in just before serving

Substitutions:

Swap orzo with couscous, quinoa, or farro

Use any veggies you love: eggplant, mushrooms, or even asparagus
Vegan? Skip the cheese or use a dairy-free alternative

How to Make Roasted Vegetable Orzo

Let’s bring this colorful bowl to life!

Step-by-Step Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the vegetables: In a large bowl, toss zucchini, bell peppers, tomatoes, and onion with olive oil, dried herbs, salt, and pepper. Spread evenly on the baking sheet.
Roast for 20–25 minutes, stirring halfway through, until veggies are tender and slightly caramelized.

Cook the orzo: Meanwhile, boil orzo in salted water according to package instructions until al dente. Drain and set aside.
Combine: In a large bowl, toss the cooked orzo with roasted vegetables, lemon juice, fresh parsley, and optional cheese. Taste and adjust seasoning.
Serve warm, at room temperature, or chilled.

What to Serve with Roasted Vegetable Orzo

This dish is so flexible—it works on its own or alongside:

Grilled chicken, fish, or tofu
Roasted salmon or shrimp skewers

Garlic flatbread or focaccia
Greek yogurt sauce or hummus

It’s also amazing as part of a brunch spread or picnic table.

Tips for the Best Orzo Salad

Dice veggies evenly for consistent roasting
Don’t overcook the orzo—you want it slightly firm, not mushy
Roast veggies until golden for max flavor

Toss with dressing while warm so orzo soaks in all the flavor
Store in the fridge for up to 3 days—flavors get better!

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Not ideal as pasta and veggies can lose texture
To reheat: Warm in a skillet with a splash of water or broth, or enjoy cold as a salad

Frequently Asked Questions

Can I make this ahead of time?

Yes! This dish is perfect for making in advance. It actually tastes better after the flavors meld for a few hours or overnight in the fridge.

Is orzo pasta or rice?

Orzo is a small, rice-shaped pasta—so it cooks like pasta, but has the look and texture of rice. It’s tender, comforting, and perfect for salads or soups.

Can I make it gluten-free?

Yes, just use gluten-free orzo or substitute with rice, quinoa, or lentils.

What if I don’t have cherry tomatoes?

No problem! Use chopped regular tomatoes or even sun-dried tomatoes for a punch of flavor.

Conclusion

This Roasted Vegetable Orzo is a celebration of everything I love about simple cooking—beautiful ingredients, easy steps, and seriously satisfying flavor. Whether you’re serving it warm on a busy weeknight or chilled at your next cookout, it’s one of those dishes that everyone will ask you for the recipe.

If you loved this, check out these delicious veggie-packed dishes:

Mediterranean Chickpea Salad

Caprese Orzo with Balsamic Glaze
Lemon Herb Couscous with Grilled Veggies

📸 Made this dish? I’d love to see your bowl! Tag me on Pinterest or leave a comment with your version—I read and appreciate every one!

Nutritional Information (Per Serving – Approximate)

Calories: 280
Protein: 7g
Carbs: 34g

Fat: 12g
Fiber: 4g
Sugar: 6g

May 30, 2025 by Melissa