Description
Orzo with Roasted Vegetables is a vibrant and nutritious dish that brings together the rich flavors of seasonal roasted vegetables and tender orzo pasta. This easy-to-make recipe is perfect for any meal, whether it’s a casual family dinner, a potluck gathering, or meal prep for the week ahead. The combination of fresh herbs and zesty lemon-vinegar dressing adds a burst of flavor that elevates the entire dish. You can customize it by using your favorite veggies, making it a versatile option for everyone. Enjoy this delightful pasta salad warm or chilled—either way, it’s sure to impress!
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium zucchini
- 1 orange bell pepper
- 1 small red onion
- 4 oz. cremini mushrooms
- 1 pint grape tomatoes
- 1–2 cloves garlic
- 1/4 cup fresh herbs (basil, parsley, chives)
- 2–3 Tbsp. red grape juice vinegar
- 2 Tbsp. fresh lemon juice
- 1/8 tsp. salt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper.
- Dice the zucchini, orange bell pepper, and red onion into bite-size pieces. Halve the cremini mushrooms and cut the grape tomatoes in half. Mince the garlic.
- Spread all vegetables and minced garlic on the lined baking pan and sprinkle lightly with salt. Roast for about 30 to 40 minutes, stirring halfway through.
- Cook the orzo according to package instructions (about 8 to 9 minutes), then drain.
- In a small bowl, mix red grape juice vinegar, lemon juice, and salt for dressing.
- In a large mixing bowl, combine cooked orzo with roasted vegetables and herbs; drizzle dressing over and toss gently.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg