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Roasted Vegetable Orzo

A colorful and flavorful pasta dish with roasted vegetables, orzo, fresh herbs, and optional Parmesan cheese, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mediterranean, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 zucchini sliced into half-moons
  • 1 yellow squash sliced into half-moons
  • 1 red onion cut into wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Orzo
  • 1.5 cups orzo pasta
  • 4 cups vegetable broth
  • 1 tbsp olive oil
Finishing
  • 2 tbsp fresh parsley chopped
  • 0.25 cup Parmesan cheese optional
  • 0.5 lemon juice
  • 1 tbsp olive oil
  • to taste salt and pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss bell peppers, zucchini, yellow squash, and red onion with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread on baking sheet.
  3. Roast vegetables 20–25 minutes until tender and caramelized, stirring halfway.
  4. Bring vegetable broth to boil. Cook orzo until al dente, 8–10 minutes. Drain excess liquid if needed, toss with olive oil.
  5. Combine roasted vegetables with cooked orzo.
  6. Add parsley, lemon juice, optional Parmesan, drizzle olive oil, adjust seasoning.
  7. Serve warm or as a room-temperature pasta salad.

Notes

Make ahead: roast vegetables and cook orzo separately, combine before serving.