Roasted Vegetable Orzo with Feta and Fresh Basil Recipe

Introduction

This Roasted Vegetable Orzo is a vibrant and flavorful dish perfect for a light lunch or a satisfying side. Combining tender roasted vegetables with tender orzo pasta and tangy feta, it’s a Mediterranean-inspired meal that’s both fresh and comforting.

Ingredients

• 1 cup orzo pasta
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil
• Juice of 1 lemon

Instructions

1. Step 1: Preheat your oven to 425°F (220°C).
2. Step 2: Spread the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion on a baking sheet.
3. Step 3: Drizzle the olive oil over the vegetables, and season them with salt, pepper, Italian seasoning, and minced garlic. Toss to coat evenly.
4. Step 4: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
5. Step 5: While the vegetables are roasting, cook the orzo pasta according to the package instructions. Drain and set aside.
6. Step 6: Once the vegetables are done, combine them with the cooked orzo in a large bowl.
7. Step 7: Add the crumbled feta cheese and chopped fresh basil, and toss everything together gently.
8. Step 8: Squeeze the juice of one lemon over the mixture and toss again to combine.

Tips & Variations

• For extra flavor, add a splash of balsamic vinegar or sprinkle toasted pine nuts on top before serving.
• You can substitute feta with goat cheese or omit cheese for a vegan option.
• Try adding roasted eggplant or mushrooms to enhance the vegetable mix.

Storage

Store leftover roasted vegetable orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or olive oil to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta instead of orzo?

Yes, small pasta shapes like couscous or small shells work well as a substitute. Just adjust cooking time accordingly.

Is this dish suitable for meal prep?

Absolutely! This roasted vegetable orzo holds up well in the fridge and can be enjoyed cold or reheated, making it ideal for easy lunches or dinners.

Roasted Vegetable Orzo with Feta and Fresh Basil Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

A vibrant and flavorful Roasted Vegetable Orzo recipe featuring tender roasted zucchini, bell peppers, cherry tomatoes, and red onion combined with perfectly cooked orzo pasta. Tossed with crumbled feta, fresh basil, and a splash of lemon juice, this dish offers a deliciously light yet satisfying Mediterranean-inspired meal.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 red onion, sliced

Other Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil
• Juice of 1 lemon

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly and achieving a slight caramelization.
2. Prepare Vegetables: Spread the diced zucchini, red and yellow bell peppers, halved cherry tomatoes, and sliced red onion evenly on a baking sheet to ensure consistent roasting.
3. Season Vegetables: Drizzle olive oil over the vegetables, then season with salt, pepper, Italian seasoning, and minced garlic. Toss everything together thoroughly to coat the vegetables evenly.
4. Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20 to 25 minutes, or until they become tender and develop a slightly caramelized texture.
5. Cook Orzo: While the vegetables roast, cook the orzo pasta according to the package instructions until al dente. Drain and set aside.
6. Combine Pasta and Vegetables: Once the vegetables are done roasting, transfer them to a large bowl and add the cooked orzo pasta, mixing gently to combine the flavors.
7. Add Feta and Basil: Fold in the crumbled feta cheese and chopped fresh basil, mixing gently to distribute evenly without breaking the cheese too much.
8. Finish with Lemon Juice: Squeeze the juice of one lemon over the combined ingredients and toss once more to infuse the dish with fresh citrus brightness. Serve warm or at room temperature.

Notes

• For added protein, consider adding grilled chicken or chickpeas.
• You can substitute orzo with other small pasta shapes if preferred.
• This dish can be served warm or chilled as a refreshing pasta salad.
• If you want a vegan version, omit the feta or replace it with a plant-based cheese alternative.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: roasted vegetable orzo, mediterranean pasta, vegetarian pasta, orzo with vegetables, feta pasta salad, healthy pasta recipe