Roasted Vegetable Orzo
A bright and satisfying dish featuring roasted vegetables and pasta, perfect for weeknight dinners or potlucks.
Ingredients
Pasta
- 1 cup dry orzo pasta
- 1-2 tsp salt for boiling water
Vegetables
- 1 small zucchini, diced can substitute yellow squash
- 1 piece red bell pepper, chopped
- 1 piece yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ large red onion, sliced
Seasoning and Oil
- 2 tbsp olive oil extra-virgin preferred
- 1 tsp dried Italian herbs or ½ tsp oregano + ½ tsp thyme
- to taste salt and black pepper
- 1 tbsp lemon juice fresh is best
Fresh Herbs and Cheese (Optional)
- 2 tbsp fresh parsley, chopped or basil
- to taste crumbled feta or grated Parmesan optional for serving
Instructions
Preparation and Roasting
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, combine diced zucchini, chopped bell peppers, halved cherry tomatoes, and sliced red onion. Drizzle with olive oil, sprinkle dried Italian herbs, and season with salt and black pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until the edges are caramelized and the vegetables are tender.
Cooking Orzo
- While the vegetables roast, bring a pot of well-salted water to a rolling boil. Add orzo and cook according to package directions until al dente (usually 7-9 minutes). Drain and return to the pot or a warm bowl.
Combining and Serving
- Transfer the roasted vegetables to the pot with orzo. Add lemon juice and chopped parsley, tossing gently to combine.
- Taste and adjust seasoning. Stir in crumbled feta or grated Parmesan if desired. Serve warm, or chill for a cold pasta salad.
Notes
Use whole-grain orzo for extra fiber. This recipe is easily adaptable for vegan diets by omitting the cheese. Store leftovers in an airtight container for up to 3–4 days.