Orzo with Roasted Vegetables and Parmesan
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Orzo with Roasted Vegetables and Parmesan– the perfect combination of seasoned and roasted vegetables in a light lemon dressing with a sprinkle of fresh basil and parmigiano shavings. You will love this super flavorful orzo pasta recipe!
This orzo pasta pairs well with Homemade Focaccia and Baked Cod.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 people
- Dietary Info: Vegetarian, can be made Gluten Free
- Method: Oven and Stovetop
- Technique: Toss the vegetables with olive oil, salt, and pepper, then roast in a hot oven until tender and lightly caramelized. Meanwhile, cook the orzo in salted boiling water until al dente, then drain and combine with the warm roasted vegetables. Finish with freshly grated Parmesan, a drizzle of olive oil, and herbs, tossing gently until everything is evenly coated and flavorful.
- Flavor & Texture: Bright and savory with sweet roasted notes, this dish balances tender-crisp vegetables with delicate, al dente orzo. The Parmesan melts into the warm pasta, creating a light, silky coating that ties everything together with a nutty, salty finish.
Why You’ll Love This Family Favorite!
This orzo pasta is one of those recipes I turn to when I want something simple, fresh, and incredibly satisfying. It actually came to life from leftover marinated roasted vegetables — proof that the best dishes are sometimes born from what you already have in the fridge. The roasted vegetables add so much flavor, and when tossed with tender orzo and Parmesan, it transforms into the perfect side dish or light main course.
- Perfect for Leftovers: A delicious way to repurpose roasted vegetables into something new and exciting.
- Simple Ingredients: Pantry staples and fresh veggies come together effortlessly.
- Versatile & Customizable: Easy to adapt with seasonal vegetables, added protein, or different cheeses.
If you love easy, flavor-packed dishes like this, you’ll also enjoy my Fregola Sarda Pasta Recipe with Zucchini and Cheese and Zucchini Pasta Recipe (Easy).
Made With Amore,
“Super easy pasta dish! I made this to serve cold at my Nonna’s BBQ and it was all almost gone by the end of the night. Will definitely make again!”
– Emelie
Table of Contents
- Quick Look at This Recipe
- Why You’ll Love This Family Favorite!
- Ingredients for Orzo with Roasted Vegetables and Parmesan
- Variations & Substitutions
- How to Make Orzo with Roasted Vegetables and Parmesan
- Recipe FAQs
- Serving Suggestions
- Recipe Tips
- Other Orzo Recipes You’ll Love
- Orzo with Vegetables and Parmesan Recipe
Ingredients for Orzo with Roasted Vegetables and Parmesan
This simple recipe is packed with fresh ingredients that you can find at your local store—one of those healthy recipes you will make on repeat.
- Roasted Vegetables: A mix of seasonal vegetables roasted until tender and lightly caramelized. Use fresh, firm vegetables or leftover grilled veggies for convenience.
- Orzo: A small pasta that creates a light base. Cook just until al dente for best texture.
- Extra Virgin Olive Oil: Adds richness to both the roasted vegetables and the dressing.
- Fresh Lemon Juice: Brightens and balances the dish. Always use freshly squeezed.
- Parmigiano Reggiano: Provides a salty, nutty finish. Freshly grated is best.
See recipe card for full information on ingredients and quantities
Variations & Substitutions
- Gluten-Free or Whole Wheat: Swap regular orzo for whole wheat or gluten-free orzo to meet dietary needs.
- Mediterranean Style: Add cucumber, cherry tomatoes, Kalamata olives, feta, and lemon vinaigrette for a fresh Mediterranean twist.
- Caprese Version: Toss with fresh mozzarella, cherry tomatoes, basil, and balsamic for classic caprese flavors. Try my Caprese Pasta Salad (Italian Recipe) next!
- Greek-Inspired: Mix in red onion, cucumber, bell pepper, feta, and Greek vinaigrette for a zesty variation. You’ll like my Greek Style Pasta Salad.
How to Make Orzo with Roasted Vegetables and Parmesan
This recipe works great for leftover roasted or sauteed vegetables. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Make dressing. In a small jar with a lid, combine the lemon juice, lemon zest, olive oil, garlic, salt, and pepper. Shake until well combined. Alternatively, you can combine them in a small bowl with a whisk. Set aside.
- Preheat oven to 425 degrees F. Line a baking pan with parchment paper and set aside. In a large mixing bowl, toss the cut bell peppers, onion, garlic, olive oil, balsamic vinegar, herbs, salt, and pepper and place on a large sheet pan. Roast for 20-25 minutes, until browned, turning once with a spatula.
- Cook orzo in boiling salted water for 7 to 9 minutes (according to package directions), until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta. Toss to combine.
- Pour the dressing over the pasta and vegetables. Discard the chunks of garlic. Toss to combine. Let cool to room temperature (about 15 minutes), then add the shaved parmesan, fresh basil, grilled olives, and pine nuts (if using). Toss to combine. Serve at room temperature or cold.
Recipe FAQs
Orzo pasta is a type of pasta that is shaped like tiny grains of rice. It is often referred to as “rice-shaped pasta” for this reason. It is made from wheat semolina flour and is commonly used in Italian and Mediterranean cuisine, particularly in salads, soups, and side dishes. It can also be used as a substitute for rice.
Yes, you can use a variety of vegetables in orzo pasta salad, such as cucumbers, artichoke hearts, roasted red peppers, or asparagus. Just make sure they are cut into bite-sized pieces and roasted or cooked to your liking.
Yes, you can add protein to orzo pasta salad, such as grilled chicken, shrimp, or tofu. You can also add beans or chickpeas for a vegetarian option.
No! Do not rinse the orzo it will strip the starches and not absorb the dressing and flavors as well. Toss with the roasted vegetables and dressing, then cool slightly before adding parmesan cheese.
Leftovers can be stored in the fridge for up to 3 days in an airtight container. Enjoy this dish cold as leftovers. Stir the salad before serving, as the dressing may settle at the bottom.
Serving Suggestions
I love serving this orzo pasta with roasted vegetables as a flavorful side or light main alongside dishes like Juicy Oven Roasted Chicken, Oven Baked Salmon Steaks, or Baked Flounder Recipe with Lemon Butter Sauce. For a simple, cozy meal, pair it with my Vitamix Tomato Soup Recipe (Easy).
My Pro Tips
Recipe Tips
- Fresh vegetables: The best vegetables to roast with orzo hold their shape and texture well after roasting, such as eggplant, zucchini, bell peppers, and cherry tomatoes. Cut them into bite-sized pieces for even roasting.
- Season the vegetables before roasting: This enhances their natural flavors.
- Salt the water. Don’t be shy about adding salt to the water when boiling the pasta! It does make a difference in the flavor.
- Serve warm, room temperature, or cold: Orzo with roasted vegetables can be served warm or cold. If serving cold, chill the mixture in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Other Orzo Recipes You’ll Love
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Orzo with Vegetables and Parmesan
Ingredients
Roasted Vegetables (*see notes for using leftover grilled or sauteed vegetables)
- 1 large or 2 small zucchini, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small yellow onion, peeled and diced
- ⅓ cup good olive oil
- 1 tablespoon good balsamic vinegar
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Orzo
- ½ pound orzo , or small-shaped pasta
Dressing
- ⅓ cup freshly squeezed lemon juice, 2 lemons
- 1 teaspoon lemon zest
- ⅓ cup good olive oil
- 1 clove garlic, cut in half
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Add-Ins
- ¼ cup Grilled Olives, sliced (or other olives of choice)
- 1 cup shaved parmigiano, parmesan cheese
- ¼ cup fresh basil, torn by hand
- 3 tablespoons pine nuts, optional
Instructions
- Preheat oven to 425 degrees F. Line a baking pan with parchment paper and set aside.
- In a large mixing bowl, toss the cut bell peppers, onion, garlic, olive oil, balsamic vinegar, herbs, salt, and pepper and place on a large sheet pan. Roast for 20-25 minutes, until browned, turning once with a spatula.
- Make dressing. In a small jar with a lid, combine the lemon juice, lemon zest, olive oil, garlic, salt, and pepper. Shake until well combined. Alternatively, you can combine them in a small bowl with a whisk. Set aside.
- Cook orzo in boiling salted water for 7 to 9 minutes (according to package directions), until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta. Toss to combine
- Pour the dressing over the pasta and vegetables. Discard the chunks of garlic. Toss to combine.
- Let cool to room temperature (about 15 minutes), then add the shaved parmigiano (parmesan), fresh basil, grilled olives, and pine nuts (if using). Toss to combine. Serve at room temperature or cold. Enjoy!
Notes
- Fresh vegetables: The best vegetables to roast with orzo hold their shape and texture well after roasting, such as eggplant, zucchini, bell peppers, and cherry tomatoes. Cut them into bite-sized pieces for even roasting.
- Season the vegetables before roasting: This enhances their natural flavors.
- Salt the water. Don’t be shy about adding salt to the water when boiling the pasta! It does make a difference in the flavor.
- Serve warm, room temperature, or cold: Orzo with roasted vegetables can be served warm or cold. If serving cold, chill the mixture in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
Ok this salad everyone should have. It’s delicious. I make it all the time. It’s quick and travels well 👍👍👍👍👍 🩷
Yay! Happy you love it!
What an amazing recipe! Great way to use up leftover grilled veggies.
So tasty.
Thx
Happy you loved it!
Thankfully I had a small amount in my bowl for my IG post because my family snagged the rest! It was so good! My 16 yr old son prepped it and added a bit extra on the seasoning (we like layers of flavor) and I used some leftover orzo from a previous meal. We paired it with some Italian seasoned chicken breast for a delicious meal (I just ate it vegetarian style). Definitely in my rotation now!
Yay! So happy you loved this one. It is a favorite!
Had it 2 times in 1,5 weeks: one time as a hot main dish, one time with rucola as a salad for BBQ. Molto bene! ❤
Yay! So happy you loved it. We will make on repeat this summer.
Super easy pasta dish! I made this to serve cold at my Nonna’s bbq and it was all almost gone by the end of the night. Will definitely make again!
Happy everyone loved it. We will make it all summer as well!