August 17th, 2016

Orzo with Roasted Vegetables

This post may contain affiliate links. See my full disclosure for further details.

My friend Leann has been raving about her Orzo with Roasted Vegetables for awhile. She shared the recipe in a church cookbook years ago, and I finally got around to trying it. I can see why she loves it so much! And yes, it’s as delicious as it is pretty.

Orzo with Roasted Vegetables

Orzo is one of my favorite pastas. I love that it’s so versatile, and can be used in everything from salads to soups.

In fact, I thought about calling this recipe a salad (which is what Leann calls it), but you can serve it a room temperature, or chilled. It’s fabulous either way, so you might want to add the word “salad” to the title.

 I’ll let you decide! Leann’s recipe called for eggplant instead of zucchini, but since zucchini is abundant right now, that’s what I had on hand.

I also added fresh asparagus. I’m sure there are other delicious substitutions and additions you could make. You can even add a protein, like grilled chicken, for a more complete meal.

This recipe so versatile–it can be a main dish or a side.


And just in case you’re wondering, yes, it absolutely is worth the time it takes to roast the veggies. It adds so much flavor to the dish!

Just try and chop your veggies into similar sized pieces, so they cook evenly. If you really like your veggies blackened, just add 5-10 minutes to your roasting time.

This salad is now one of my favorite ways to eat my veggies. I love having it as a light dinner, then enjoying the leftovers for lunch the next day.

And it’s a great way to use all those garden fresh veggies that are in season right now.

Remember to save this recipe to your favorite Pinterest Board for later.

Orzo with Roasted Veggies

Orzo with Roasted Vegetables

Preparation 15 min Cook Time 40 min Total Time 55 mins


    For the orzo

    • 8 ounces orzo pasta
    • 1 medium (or 2 small) zucchini, diced
    • 1 red pepper, diced
    • 1 yellow pepper, diced
    • 1 bunch asparagus, cut into 1 inch pieces
    • 1 medium red onion, diced
    • 2-3 cloves garlic, minced
    • 1/4 cup olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 3-4 green onions
    • 1/2 cup crumbled feta cheese
    • 1/3 cup fresh basil leaves, chopped

    For the dressing

    • 1/4 cup olive oil
    • 1/4 cup lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon pepper


    1. Preheat oven to 425 degrees. Cook orzo according to package directions. Drain and transfer to a large serving bowl.
    2. Meanwhile, toss the zucchini, peppers, asparagus, onion and garlic with 1/4 cup olive oil. Season with the salt and pepper.
    3. Spread onto a large sheet pan and cook for 30-40 minutes, or well browned, turning once halfway through cooking time.
    4. Add roasted vegetables to the orzo, scraping all the drippings and seasoning from the pan into the bowl.
    5. Whisk together the ingredients for the dressing and pour over the orzo. Toss to coat well. Let cool to room temperature.
    6. Add the green onions, feta and basil to the bowl and toss again. Serve immediately. May also serve chilled.
    1 review

    Never miss a Let’s Dish Recipe:

    Facebook | Pinterest | Instagram | Twitter | Google+

    If you love this recipe, you might also like:

    Mediterranean Orzo Salad



    Speak Your Mind