This Vegetable Orzo is easy to make with seasonal vegetables that are roasted then topped with warm, fluffy orzo, little chunks of feta cheese, and fresh herbs. It’s an irresistible vegetarian meal. Substitute the summer veggies with whatever is in season and make this dish all year long!
This warm vegetable orzo is such a nice alternative to cold pasta salads, yet it's still full of sunny, summery flavors that make this meal light and refreshing, especially on a warm sunny day. Although simple, it is a real show-stopper that looks just as good as it tastes! Plus, it’s quick enough for weeknight dinners and luxurious enough for all your summer entertaining. Serve it as a gourmet vegetarian main or a side dish.
Why You'll Love This Vegetable Orzo
- Packed with veggies. The veggies are the star of the show here and there are lots of them! The flavors of the fresh vegetables work so well with the warmth of the pasta and tangy feta cheese. It's an easy way to serve extra veggies without living off salads all summer long.
- Packed with flavor. The roasting process concentrates the fresh flavors of the vegetables and the tender pieces of orzo are the perfect size to soak up the olive oil and lemon juice squeezed on top. Plus, the tangy feta adds the right amount of zing to round out this dish.
- Naturally vegetarian. All of the ingredients in this recipe are naturally vegetarian, so it's suitable for a wide range of dinner guests. You can also easily make it vegan by omitting the feta or using a vegan cheese.
- Easy to adapt. This is a fun recipe to play around with throughout the year! The warm orzo works well with a variety of fresh vegetables, so you can adjust the options to different seasonal ingredients and fresh herbs. Plus, you can easily turn it into a main dish by adding protein, like grilled chicken, or a can of drained chickpeas for a plant-based option.
- Great for meal prep. Since the pasta reheats so nicely in the microwave, you can make a batch on the weekend and reheat it throughout the week!
Ingredient Notes
To make this delicious Vegetable Orzo, you will need the following ingredients (full measurements in recipe card below):
- veggies - roast a mixture of diced red onion, zucchini, red bell peppers, green beans, and grape or cherry tomatoes for lots of different textures and flavors.
- extra virgin olive oil - to caramelize the edges of the roasted veggies.
- orzo - cook this tiny rice-like pasta following the package instructions until al dente.
- feta cheese - cubed or crumbled; the salty creaminess really balances the richness of the veggies.
- dill - adds flavor, color, and freshness. You can substitute with other herbs including fresh parsley or thyme.
- lemon juice - a little acidity adds the perfect balance. You can even use balsamic vinegar instead.
- salt and pepper - season well to bring out the flavors of the veggies.
You will also need measuring cups and spoons, a roasting pan or baking sheet, a large pot, a strainer, and a large bowl or serving dish.
How to Make the Best Vegetable Orzo
- Combine veggies. In a large mixing bowl, add onion, zucchini, bell pepper, green beans, tomatoes, olive oil, and salt. Toss well.
- Roast veggies. Spread the veggies evenly in a single layer on a large baking sheet. Bake in a 375F preheated oven until tender, about 30 minutes.
- Cook orzo. While the vegetables are cooking, bring a pot of salted water to a boil. Add orzo, give it a stir, and cook over medium heat until al dente, about 8-10 minutes, or according to package instructions. Drain well and set aside.
- Assemble. To assemble, transfer the roasted vegetables to a serving dish and add orzo. Top with feta cheese, fresh dill, olive oil, lemon juice, salt and pepper. Stir well until evenly combined.
- Serve. Serve immediately with additional feta and dill sprinkled on top, if desired.
Recipe Variations
- Use your leftovers. If you made roasted veggies the night before, reheat them and make a batch of orzo for a quick meal or side.
- Adapt to the season. Once summer ends, replace the zucchini, green beans, and tomatoes with butternut squash, beets, sweet potato, brussels sprouts, etc.
- Play around with the toppings. For extra crunch, sprinkle the dish with toasted pine nuts or sliced almonds.
- Use the grill. If it's way too hot to crank up the oven, warm up the grill instead. Consider using a grill plan to keep any small pieces from falling through.
- Add cheese. Shave some Parmesan cheese over the roasted veggies for a savory, cheesy flavor.
How to Serve
This Vegetable Orzo is delicious served on its own as a vegetarian main dish or as a side dish to complement a high protein entree such as:
- Oven Baked Chicken Breast
- Juicy Hamburgers
- Salmon Bites
- Ribeye Steak
- Mediterranean Chicken Patties
- Baked Chicken Drumsticks
For more recipes, see our 60+ Summer Dinner Ideas.
Recipe Tips and Tricks
- Cook the pasta in broth. To give your orzo extra flavor, cook it in chicken or vegetable broth first.
- Don't overcook the pasta. Since orzo is so small, it's easy to overcook, which gives it a soft, slightly soggy texture. Watch an eye on the time and remove it from the heat once it is al dente.
- Toast the pasta. This might sound a little unusual, but toasting can add a nutty flavor to pasta, which pairs wonderfully with the roasted veggies and will help keep the noodles from becoming soggy. To toast the orzo, place it into a warm pot until it takes on a light golden brown color. Then, boil like normal.
Storing and Freezing Instructions
How to Store
Allow any leftovers to cool to room temperature, then store in an airtight container in the fridge for 3-4 days.
How to Reheat
I find it easiest to reheat a serving in the microwave for just a minute or two. You can also add a small splash of water to help steam the pasta.
How to Freeze
The leftovers can be frozen for several months, but the cooked pasta will be softer after thawing and reheating.
FAQ
Orzo is a small, rice-shaped pasta made from a mixture of durum and semolina wheat. It fits in the pastina category, which includes other very small pastas like tiny stars (stelline), ditalini, and more. Just like rice, the little pieces of pasta add texture and work wonderfully in lemon chicken orzo soup, orzo pasta salad, or this warm vegetable orzo salad.
Some recipes call for sauteing the vegetables before cooking the pasta, but roasted veggies add so much more flavor. For this vegetable orzo recipe, I recommend roasting a mixture of summer vegetables first, then topping them with the al dente orzo, a little lemon juice, and any other toppings you would like. It tastes so much better this way!
If you're out of orzo or just prefer something else, I recommend sticking with other types of small pasta if possible. Try ditalini, stellini, pastina, Israeli couscous, regular couscous, or even quinoa instead. They would all taste great with the roasted veggies and summery toppings.
More Vegetable Pasta Recipes
- 40 Best Pasta Recipes
- Pasta Primavera
- Avocado Pesto Pasta
- Vegetable Lasagna
- Baked Feta Pasta
- Tortellini Salad
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Recipe
Vegetable Orzo
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Vegetable Orzo is easy to make with seasonal vegetables that are roasted then topped with warm, fluffy orzo, little chunks of feta cheese, and fresh herbs. It’s an irresistible vegetarian meal. Substitute the summer veggies with whatever is in season and make this dish all year long!
Ingredients
- 1 small red onion, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 2 cups green beans, ends trimmed and cut into 1-inch pieces
- 1 grape tomatoes (or cherry tomatoes), halved
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 1 cup dry orzo pasta
For the toppings:
- ½ cup feta cheese, cubed or crumbled
- 2 tablespoons fresh dill (or parsley), chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice or balsamic vinegar
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Instructions
- Preheat oven to 375F.
- In a large mixing bowl, add onion, zucchini, bell pepper, green beans, tomatoes, olive oil, and salt. Toss well and spread evenly in a single layer on a large baking sheet. Bake until tender, about 30 minutes.
- While the vegetables are cooking, bring a pot of salted water to a boil. Add orzo, give it a stir, and cook over medium heat until al dente, about 8-10 minutes, or according to package instructions. Drain well and set aside.
- To assemble, transfer the roasted vegetables to a serving dish and add orzo. Top with feta cheese, fresh dill, olive oil, lemon juice, salt and pepper. Stir well until evenly combined.
- Serve immediately with additional feta and dill sprinkled on top, if desired.
Notes
How to store: Allow any leftovers to cool to room temperature, then store in an airtight container in the fridge for 3-4 days.
How to reheat: I find it easiest to reheat a serving in the microwave for just a minute or two. You can also add a small splash of water to help steam the pasta.
How to freeze: The leftovers can be frozen for several months, but the cooked pasta will be softer after thawing and reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Method: Bake
- Cuisine: American
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