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Roasted Vegetable Orzo Pasta recipe

Roasted Vegetable Orzo Pasta

Giulia, a passionate food enthusiast at Eat Every Slice, smiling in a bright kitchen filled with fresh ingredients and Italian-American inspiration.Giulia M.
A delightful blend of oven-roasted vegetables and tender orzo pasta, perfect for a healthy and satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian American
Servings 8 servings
Calories 320 kcal

Equipment

  • 1 Baking Sheet lined with parchment paper
  • 1 Large pot for boiling orzo
  • 1 Large mixing bowl

Ingredients
  

Main Ingredients

  • 1 1/2 cups orzo pasta
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 zucchini sliced
  • 1 red onion thinly sliced
  • 2 cups cherry tomatoes halved

Seasonings

  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Optional Toppings

  • 1/4 cup crumbled feta cheese
  • Fresh basil leaves for garnish

Instructions
 

Preparation

  • Preheat oven to 400°F. Toss the red and yellow bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper. Spread on a baking sheet.
  • Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
  • Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  • In a large mixing bowl, combine the roasted vegetables and cooked orzo. If using, add crumbled feta cheese and toss to combine. Adjust seasoning with additional salt and pepper if necessary.

Serving

  • Transfer the orzo and vegetable mixture to a serving platter. Garnish with fresh basil leaves before serving.
  • Serve as a main dish or alongside grilled chicken or tofu for a complete meal.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or enjoy cold as a pasta salad.
  • Vegetables can be roasted a day in advance and combined with freshly cooked orzo before serving.

Notes

Pro Tips: Cut vegetables to uniform sizes for even roasting.
Ingredient Substitutions: Use whole grain orzo for added fiber.
How to Serve: Serve warm or chilled as a pasta salad.
Storage & Freshness: Keeps for up to 3 days refrigerated.
Make-Ahead Tips: Roast vegetables in advance to save time.
Keyword oven-roasted vegetables, Roasted Vegetable Orzo Pasta, vegetarian orzo pasta