This Lemon Orzo with Roasted Vegetables has everything that’s great about summer. Brimming with all of the summer vegetables and a tangy lemon dressing, it’s light yet chalk-full of flavor. It makes a large batch, perfect for meal prep, potlucks, picnics, or other gatherings.
Summer vegetables are the stars of this fabulous recipe. They’re imploding at the farmer’s market right now and predictably, I always come home with more than I can chew, sort of speak. When this happens, I make the most crave-worthy pasta dish that everyone has loved for years.
You start by roasting a heap of chopped veggies until they’re juicy and slightly charred. Then toss them with cooked orzo pasta, salty feta, crunchy pine nuts and a bright, garlicky, lemony vinaigrette.
- Why You Should Make This Recipe
- Ingredient Notes
- ๐Have You Ever Tried Roasted Radishes?๐
- Variations
- How To Make Lemon Orzo With Roasted Vegetables
- Tips
- Frequently Asked Questions
- Serving Suggestions:
- Make-Ahead And Storage Tips:
- More Vegetarian Summer Side Dishes To Love
- Lemon Orzo with Roasted Vegetables
This vegetarian orzo recipe is simple to make, but the end result is an incredibly delicious summer dish that is so much more than the sum of its parts. Each forkful is filled with the perfect ratio of veg and pastaโand the colourful bowl is gorgeous enough to be the centrepiece of a light summery meal, too. Make it once, and you’ll be making it again and again all summer.
Why You Should Make This Recipe
You may already be familiar with the original version of this recipe. It was created by none other than the fabulous Ina Garten so you know it’s already a fan-favourite. I’m sure I made it dozens and dozens of times when it was first published years ago.
The recipe is a classic that truly never gets old. Recently, I have been making it with triple the amount of veggies she uses, less oil, and more herbs and I am even more smitten with it now so I simply had to share. Here’s a few more reasons why you will love it:
- A guaranteed crowd-pleaser. Full of This lemon orzo roasted vegetable dish is always a hit. any summer get-together. The bold, zesty Mediterranean flavors coming from salty feta, crunchy cucumbers, and fresh parsley will make everyone ask for seconds.
- So. Many. Vegetables. I forgot to weigh the vegetables once chopped, but I’m willing to bet they weighed between 3-4 pounds. That’s a lot of wonderful, glorious, good-for-you vegetables.
- Lots of herbs! I used to never bother much with herbs but they truly add a lot of flavour, freshness and overall goodness to this dish. Use your favourite herbs, but don’t skimp!
- Make-ahead/travel/meal prep friendly. The orzo with veggies is fabulous cold or at room temperature so it’s perfect for making ahead or taking on a picnic or to a potluck. This recipe makes such a large batch that it’s also great fro meal prep to enjoy for lunches throughout the week.
- Very versatile. As I mentioned above, you can essentially use any mix of veggies and herbs you like or have on hand. Though I really enjoy this dish with orzo, you can also use any small shaped pasta you’d like.
Ingredient Notes
You will need the following ingredients to make this Lemon Orzo with Summer Roasted Vegetables:
- Orzo – Orzo may look like rice but it is actually a rice-shaped pasta made from semolina flour or other flours. I’m not sure what it is about this rice-like pasta, but everybody seems to love it. In Italy it is often referred to as patina – little pasta. You can find it all well-stocked grocery stores but you can use another small shaped pasta, if you wish. If you can find whole wheat orzo, or spelt orzo, the nutritional value of this dish will be even greater.
- Vegetables – As I write this, we are in the thick of summer so naturally we are using all the summer veggies. Here, I used summer squash (zucchini), green beans, radishes, red onion, bell peppers, and cherry tomatoes but this recipe is extremely adaptable. You can skip the vegetables you don’t love, and increase the amount of your favorites, or the ones you can easily find. If you would like to make this during another season, like fall, you can use carrots, squash, Brussels sprouts, beets, etc.
- Garlic – This dish is really delicious with a good amount of garlic so unless you despise garlic, don’t skimp!
- Pine nuts – Ina’s original recipe calls for pine nuts which are utterly delicious and I absolutely love in this dish. Unfortunately, they can be pretty pricey so you can use pistachios or almonds, if you wish.
- Salt, ground black pepper – For best results, make sure to generously season the veggies and the pasta.
- Extra virgin olive oil – You will need some for roasting the veggies and to make the dressing.
- Fresh herbs – Like Ina’s original recipe, this recipe calls for basil as the main herb to use but I also like to add parsley and chives. Use whatever herbs you prefer, or have on hand. Just be careful not to use too much of a strong herb such as rosemary, mint or tarragon.
- Feta cheese – The salty goodness of feta cheese is wonderful in this dish. Add as much or as little as you’d like.
- Fresh lemon juice – The dressing for this pasta dish is made with just 3 main ingredients; garlic, olive oil, and lemon juice. A pinch of salt and pepper finishes it up nicely. It’s very simple but adds loads of bright, fresh flavours to the veggies and pasta.
๐Have You Ever Tried Roasted Radishes?๐
Roasted radishes are absolutely delicious. When roasted, they become sweeter and less peppery. The texture and flavor is similar to potatoes, but they are much lower in carbohydrates. They are in season right now and looking gorgeous at the markets so I urge you to give them a try.
Variations
- Make it vegan. To make this dish vegan, use a vegan feta or omit it altogether.
- Drizzle veggies with balsamic vinegar. For even more delicious flavour, I often drizzle the veggies with 2 tablespoons of balsamic vinegar. So, so good. Or make a balsamic vinaigrette by replacing the lemon juice with 1/4 cup balsamic vinegar.
- Make it gluten-free. Don’t count this dish out if you avoid gluten. There are so many great gluten-free pasta options that would be wonderful to use here. If you can’t find gluten-free orzo, try it with any other pasta shape you like.
- Make it a pasta salad. Chill the salad for a few hours, serve it cold or at room temperature and voila! You have a pasta salad.
- Use grilled halloumi instead of feta. Grill some slices of halloumi cheese, then cut into 1/2-inch pieces. Delish!
How To Make Lemon Orzo With Roasted Vegetables
This is the perfect side dish for all you summery meals. There is a bit of chopping involved but once you get that out of the way, this recipe is super easy to throw together. Here’s a quick summary of how to make it (see recipe card below for full instructions):
Step 1: Roast the vegetables
Preheat oven to 425ยบF. Line two large baking sheets with parchment paper.
Chop up all your veggies into bite-sized pieces. As you’re cutting them, add them to only one of the prepared baking sheets.
Add minced garlic to the pile of chopped vegetables, drizzle everything with olive oil and season with salt and pepper. Toss to coat well.
Transfer half of the seasoned veggies to the other prepared baking sheet, and spread them all out into a single layer. Place both sheet pans in the oven and roast for about 30 minutes, or until veggies are starting to char in some places.
TIP: If using nuts, it is always best to toast them. Spread them in an even layer on a small sheet pan. Place in the preheated oven, before roasting the veggies, and cook for about 4-5 minutes. Set a timer so they don’t burn!
Step 2: Boil Orzo
While the veggies are roasting, bring a pot of generously salted water to a boil. Add orzo and cook until al dente. Drain and add to a large serving bowl.
Step 3: Make the Vinaigrette
In a small bowl or jar, whisk together olive oil, garlic, lemon juice and a pinch of salt and pepper.
Step 4: Assemble and serve
Add the roasted veggies to the orzo along with the chopped herbs, half of the feta, half of the pine nuts and all of the dressing. Toss gently to combine. When ready to serve, transfer to a large serving bowl or platter, garnish with more herbs, the remaining feta, and the remaining pine nuts.
Tips
Cut the vegetables into roughly the same bite-sized pieces. This ensures the veggies will cook more evenly.
High heat is your friend. The veggies will get a nicer char in a hot oven and will need less time to cook. Mine are sometimes done in 20 minutes.
Don’t crowd the vegetables. This recipe calls for a lot of veggies, so make sure not to crowd them all on one sheet pan. Always use two or they will steam instead of roast and caramelize.
Frequently Asked Questions
Can I add protein to orzo pasta salad?
If you’d like to make this a complete meal, add some grilled shrimp, steak, or chicken. To keep it vegetarian, add tofu or chickpeas.
Should I rinse the cooked orzo?
In general, pasta should never be rinsed. The starch that remains on the pasta is crucial in helping the sauce, or dressing, cling to it and also get absorbed by the pasta. If you’d like to cool it down so it doesn’t keep cooking or get clumpy, spread it out on a large sheet pan.
Serving Suggestions:
This lemon orzo with roasted vegetables pairs well with just about any protein or grilled entree. Try it with:
- Fish or Shrimp: Grilled salmon or any fish would be a wonderful accompaniment to the veggie orzo dish. Shrimp, mussels, or scallops are also great options.
- Chicken: Roasted chicken, grilled chicken, or shredded rotisserie chicken are great lean protein options.
- Beef kabobs: Any skewered meat would be a fun, delicious pairing with the orzo and roasted veggies.
- Corn on the cob: Keep it vegetarian and serve with some grilled, or boiled, corn on the cob. Yum!
Make-Ahead And Storage Tips:
- Make-Ahead: This lemon orzo with roasted vegetables is a great dish to make ahead. Prepare the dressing up to 2 days ahead and keep refrigerated. Assemble the salad with just half of the dressing and without the garnishes. Refrigerate for up to 2 days. When ready to serve, add remaining dressing and garnishes. Serve cold or at room temperature.
- Store: Leftovers can be stored in an airtight container for up to 4 days refrigerated. If it dries out, drizzle with a little more oil and lemon juice.
More Vegetarian Summer Side Dishes To Love
If you give this Lemon Orzo with Roasted Vegetables recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Lemon Orzo with Roasted Vegetables
Ingredients
For the orzo and veggies
- 1/3 cup pine nuts optional (*see notes)
- 2 medium zucchini, cut into 1-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 12 oz 340g cherry tomatoes, halved if large
- 6-8 radishes halved or quartered
- 8 oz. green beans trimmed and cut into 1-inch pieces
- 2 garlic cloves, minced
- 2 tablespoons good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound orzo pasta, or other small shaped pasta
- 6 ounces feta cheese, crumbled
- 4 Tablespoons chopped basil, plus more for garnish
- 2-3 Tablespoons chopped parsley, plus more for garnish
- 2-3 Tablespoons chopped chives, plus more for garnish
For the dressing
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- pinch of salt and ground black pepper
Instructions
- Preheat oven to 425ยบF. Line two sheet pans with parchment paper.
- If using, spread the pine nuts in an even layer on another small sheet pan. Place in the preheated oven and cook for about 4-5 minutes. Set a timer so they don't burn!
- Pile the zucchini, bell peppers, onion, cherry tomatoes, radishes, green beans and minced garlic on one of the prepared baking sheets. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat really well.
- Transfer half of the seasoned veggies to the other prepared baking sheet and spread them all out into a single layer. Place both sheet pans in the oven and roast for about 20-25 minutes, or until veggies are starting to char in some places. For best results, rotate pans halfway through cooking.
- While the veggies are roasting, bring a pot of generously salted water to a boil. Add orzo and cook following the package instructions, or until orzo is al dente. Drain and add to a large serving bowl.
- Make the dressing: In a small bowl or jar, whisk the olive oil, lemon juice, and a pinch of salt and pepper until emulsified.
- To assemble the dish, add the roasted veggies to the orzo along with the chopped basil, parsley, and chives, half of the feta, half of the pine nuts and all of the dressing. Toss gently to combine. Taste and adjust seasoning, if needed.
- When ready to serve, transfer to a large serving bowl or platter, garnish with more herbs, the remaining feta, and the remaining pine nuts.ย
Notes
- Cut the vegetables into roughly the same bite-sized pieces. This ensures the veggies will cook more evenly.
- Don’t crowd the vegetables. This recipe should include as many veggies as possible so make sure not to crowd them all on one sheet pan. Always use two or they will steam instead of roast and caramelize.
- Make-Ahead: This lemon orzo with roasted vegetables is a great dish to make ahead. Prepare the dressing up to 2 days ahead and keep refrigerated. Assemble the salad with just half of the dressing and without the garnishes. Refrigerate for up to 2 days. When ready to serve, add remaining dressing and garnishes. Serve cold or at room temperature.
- Store:ย Leftovers can be stored in an airtight container for up to 4 days refrigerated. If it dries out, drizzle with a little more oil and lemon juice. ย
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