Easy Orzo Pasta with Roasted Vegetables and Parmesan

Easy Orzo Pasta 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! Serve warm or cold.

This orzo pasta pairs well with homemade focaccia bread and baked cod.

This delicious meal is perfect for busy weeknights as a vegetarian main dish or a simple side dish to your favorite meat or fish recipe.

Simple Ingredients

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 (*see notes for using leftover grilled or sauteed vegetables) 

• Zucchini  
• Orange bell pepper
• Yellow bell pepper
• Onion
• Extra virgin olive oil
• Balsamic vinegar 
• Rosemary 
• Parsley 
• Salt
• Freshly ground black pepper

Orzo 

• 1/2 pound orzo or small-shaped pasta

Dressing

• Freshly squeezed lemon juice

• Lemon zest 
• Extra Virgin Olive Oil
• Garlic
• Salt
• Freshly ground black pepper

Extras

• Grilled Olives (you can use any olives)
• Shaved parmigiano cheese (parmesan cheese)
• Fresh basil
• Pine nuts (optional)

See the recipe card for quantities.

What is Orzo Pasta?

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.

Orzo 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.

Orzo is usually boiled like other types of pasta and can be served warm or cold. It is a versatile ingredient that can be combined with a wide range of flavors and ingredients to create various dishes, just like our butternut squash orzo.

You can also learn the difference between orzo and risotto in this post!

Different Ways to Cook Orzo

There are several ways to cook orzo pasta. Here are some popular methods:

1. Boiling: The most common way to cook orzo is to boil it in salted water(or chicken stock) for 8-10 minutes or until tender but still slightly firm (al dente). Drain and rinse with cold water to stop the cooking process. You can even make pressure cooker orzo pasta.
2. Toasting: To add a nutty flavor to the orzo, toast it until golden brown in a dry pan over medium heat for a few minutes before boiling it. Stir frequently to prevent burning.
3. Risotto-style: Orzo can be cooked like risotto by adding hot broth or stock to the pan in stages and stirring until it is absorbed before adding more liquid. This method creates a creamy, flavorful dish.
4. Salad: Orzo can be cooked and then chilled to use in cold pasta salads. Toss the cooked orzo with vegetables, herbs, and a simple dressing for a refreshing and easy side dish.

You will also love Creamy Lemon Orzo and Spinach, Greek Orzo Salad, Antipasto Pasta Salad, and Sun dried Tomato and Shrimp recipes.

How to Make Easy Orzo Pasta with Roasted Vegetables and Parmesan (Step-by-Step Photos)

You will love the delicious flavors of this easy orzo with roasted vegetables. This recipe works great for leftover roasted or sauteed vegetables. See the recipe card for roasting or sauteing instructions if you aren’t using previously cooked vegetables.

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 parmigiano (parmesan),  fresh basil, grilled olives, and pine nuts (if using). Toss to combine. Serve at room temperature or cold. Enjoy!

Substitutions

You can use whole wheat orzo or gluten-free orzo to meet certain dietary restrictions.

Variations

The best part about this orzo pasta with roasted vegetables and parmesan recipe is you can customize it to whatever you have on hand. Here are some variations to the traditional orzo pasta salad recipe:

1. Mediterranean Orzo Salad: Add diced cucumber, cherry tomatoes, Kalamata olives, feta cheese, red bell peppers, and a simple lemon vinaigrette to the cooked orzo for a flavorful Mediterranean twist. Add red pepper flakes for a bit of heat.
2. Caprese Orzo Salad: Mix diced fresh mozzarella cheese, cherry tomatoes, fresh basil leaves, and a balsamic vinaigrette with the cooked orzo for a classic caprese salad flavor.
3. Greek Orzo Salad: Add diced red onion, bell pepper, cucumber, feta cheese, and a Greek vinaigrette to the cooked orzo for a zesty Greek salad.
4. Orzo with Pesto and Roasted or Sauteed Vegetables: Mix cooked orzo with roasted vegetables such as eggplant, zucchini, and bell peppers, and toss with a homemade pesto sauce.

These are just a few variations of the orzo pasta salad recipe. Feel free to experiment with different ingredients to create your own unique dish.

How to store leftover Orzo

Leftover orzo with roasted vegetables 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.

FAQs

More Recipes For You

• Stuffed Chicken
• Pasta Salad
• Spaghetti alla Nerano
• Rice Salad
• Italian Fruit Salad

What to Serve with Easy Orzo Pasta with Roasted Vegetables and Parmesan

These are my favorite dishes to serve with orzo and roasted vegetable recipes:

EASY Garlic Honey Lemon Grilled Chicken

Easy Strawberry Tiramisu

Easy Blackened Cod Recipe

Lemon Ricotta Cookies (Italian Recipe)

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5 from 6 votes

Easy Orzo Pasta with Roasted Vegetables and Parmesan

By: Elena Davis

Servings: 4 -6 servings

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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Easy Orzo Pasta 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! Serve warm or cold.

Ingredients 

1x2x3x

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

Using leftover veggies: You can use leftover grilled or sauteed veggies and skip steps 1-3. You will need 2 cups of cooked, diced veggies. 

How to sautee vegetables in a pan:

• Heat a large skillet over medium heat and add the olive oil.
• Add the onions to the pan and cook for about 2-3 minutes or until they become translucent.
• Add the peppers to the pan and cook for 2-3 minutes, stirring occasionally.
• Add the sliced zucchini to the pan and cook for another 5-6 minutes or until the vegetables are tender and slightly browned.

Nutrition

Calories: 741kcalCarbohydrates: 56gProtein: 20gFat: 50gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gCholesterol: 17mgSodium: 2001mgPotassium: 616mgFiber: 5gSugar: 8gVitamin A: 1468IUVitamin C: 118mgCalcium: 349mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: Italian

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