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Lemon Garlic Orzo with Roasted Vegetables

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Lemon Garlic Orzo with Roasted Vegetables is packed with texture and flavor. Delicious served warm or chilled and makes fabulous leftovers or addition to a picnic, or pot luck. Vegetarian with vegan option.

Lemon Garlic Orzo with Roasted Vegetables | Vanilla And Bean

Although we had a heatwave a few weeks ago, the chilly air is back in the Pacific Northwest, especially when the clouds float in. They feel like a warm cocoon, and I welcome their presence. We need the rain, I hear it’s on the way, as its been sparse this Spring. Predictions forecast a warmer summer.

Thinking there may be a tiny, infinitesimal chance the heatwave turbocharged the ripening of strawberries, I took a drive out to one of the farms yesterday, not because I’m anxious to get my hands on fresh strawberries or anything.

Lemon Garlic Orzo with Roasted Vegetables | Vanilla And Bean

Pulling up to Bell’s Farm stand is a pleasure. A rustic shed sets adjacent to a flock of sheep who, in the summer will eat any corn husks offered from the farm stand. On the other and opposite side is Bell’s strawberry patch, where the juiciest strawberries on the Island are grown. Her larger strawberry patch sets back on a high bluff overlooking Puget Sound, and beyond, the Olympic Mountains. Can you imagine?

Gazing out over the strawberry field I found abundant white flowers, busy bees pollinating and …

….vibrant green berries.

Lemon Garlic Orzo with Roasted Vegetables | Vanilla And Bean

Feeling a little deflated, I strolled over to the farm stand to see what was fresh. Slowly pulling open the refrigerator door, I found a few bags of baby kale which made my trip worthwhile. I slipped a five into the cash box and headed to the grocery to pick up my first few pints of strawberries from California. I could wait no more.

As far as produce goes from our local farms, we’re a bit later than most of the country due to our climate. I find myself hoarding baby kale and eating this kale salad frequently; the greens are so tender and sweet. Pea shoots, green garlic and herbs are making their appearance as well, and asparagus is a regular now at our Co-Op; it always makes its way into my cart.

Lemon Garlic Orzo with Roasted Vegetables | Vanilla And Bean

Asparagus, besides being delicious, is loaded with nutrients that provide digestive support, is anti-inflammatory, promotes heart health, and is packed with antioxidants. It can be eaten raw, sautéed, steamed, or roasted.

If the stalks seem too woody, I use a vegetable peeler to remove the tough outer skin of the stalk. I find, though, the freshest asparagus is pretty tender, so very little of the stem needs to be trimmed. To keep asparagus fresh, I store it with the base of the stems wrapped in a damp paper towel and try to enjoy them within 48 hours of purchasing.

Lemon Garlic Orzo with Roasted Vegetables | Vanilla And Bean

This recipe is a family favorite and comes together quickly after the chopping is done. While the veggies are roasting and pine nuts are toasting (hehe), the orzo is cooked and dressing is whipped up.

Serve with a Kale Caesar, crusty bread, and a bottle of red, Lemon Garlic Orzo with Roasted Vegetables makes a memorable meal. Dinner is served!

 

Lemon Garlic Orzo with Roasted Vegetables | Vanilla And Bean
4.96 from 25 votes
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Lemon Garlic Orzo with Roasted Vegetables

This Spring recipe is a family favorite. Lemon Garlic Orzo with Roasted Vegetables is delicious served warm or cold and makes a fabulous addition to a picnic, or potluck. Vegetarian with Vegan Option

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Author Traci York | Vanilla And Bean

Ingredients

For the Orzo and Veggies:

  • 1/3 C Pine Nuts* (see note) 64g
  • 1 1/2 C Crimini Mushrooms destemmed and sliced, 116g
  • 1 C Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I use baby bells), 126g
  • 1 lb Asparagus (sub zucchini when in season!) cut into 1" pieces with woody ends discarded, 426g
  • 12 oz Cherry Tomatoes cut in 1/2, 340g
  • 2 tsp Garlic minced, 6g
  • 1/2 C Shallot chopped, 116g
  • 3 Tbs Extra Virgin Olive Oil divided, 36g
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper Ground
  • 1 C Orzo 198g
  • 1 1/2 C Vegetable Broth 354g
  • 1/2 C Garlic and Herb Feta crumbled (Leave off for Vegan Option), 84g

For the Dressing:

  • 2 Tbs Extra Virgin Olive Oil 24g
  • 1 Tbs Lemon juiced, about 2
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper ground

For the Garnish:

  • 2-3 Tbs Chopped Fresh Basil
  • 2-3 Tbs Chopped Fresh Parsley

Instructions

Toast the Pine Nuts:

  1. Preheat Oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.

Roast the Veggies:

  1. Turn oven up to 425F (218C). Line two sheet pans with parchment paper. Place the mushrooms, bell peppers, asparagus, tomatoes, garlic and shallot on one pan. Sprinkle with 2 Tbs of olive oil. Using a spatula, mix all the veggies together with the olive oil. Sprinkle with salt and pepper then stir again. Move 1/2 the veggie mixture to the other sheet pan. Spread the veggies in one layer, making sure there's no overlapping on both pans. Roast in 425F oven for 35-40 minutes (due to oven variations, start checking your veggies at 25 minutes; a bit of charring is good!). Rotate pans 1/2 way through roasting. 

Cook the Orzo:

  1. In a large saute pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo throughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside.

Make the Dressing:

  1. In a small bowl add the olive oil, lemon juice, salt and pepper. Whisk until all the ingredients are emulsified.

Putting it all Together:

  1. In the large saute pan, to the orzo, add the roasted veggies and all their juices, stir in the dressing, feta, and pine nuts. Garnish generously with basil and parsley. Serve immediately.

Recipe Notes

*The price of Pine Nuts have skyrocketed! So, I've been using toasted chopped almonds or hazelnuts instead.

For cold service, place in a lidded container and chill for at least an hour. Let set at room temperature for 15 minutes, to soften the olive oil, stir and serve.

Inspired By Ina Garten's Orzo with Roasted Vegetables.

Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for even more deliciousness!

 

Comments

  1. I became vegan 3 months ago and this is the most Delicious dish I have had yet! Thank you for this yummy food!!!! I’m making it again tomorrow to take on my camping trip!

    Reply

    • Oh my, this will be gourmet food on a camping trip – and since it can be enjoyed chilled, it’s perfect to take! So happy you enjoyed this Polly and thank you for your note!

      Reply

  2. I made this tonight and it was 100% delicious! The only thing I changed was I used brown rice instead of orzo. I will be making this dish again! Thanks

    Reply

    • Hi Janice! I don’t see why not, but you’ll just need to make sure not to crowd the veggies when roasting them. They need space! What a delicious recipe to serve at a dinner party!

      Reply

  5. Had it for dinner tonight, in cold version. We really enjoyed it, even our picky four years old :)
    Thank you. Greetings from New Delhi.

    Reply

  6. I made this a few days ago for a date and it was absolutely delicious! It was fresh and tasty and filling. I couldn’t stop eating it! Thank you so much for the recipe

    Reply

    • Hi Cecilia! I’ve not heard anyone trying lime in this recipe. Though an acid like lemon, they have pretty distinct flavor profiles. Lemons are sour tasting while limes are more bitter. I’d stick with lemon if at all possible.

      Reply

    • Hi Wendy! Thank you for your note. I’ve seen GF orzo once.. not widely available it seems. I feel like any type of small pasta would do well in this but also several types of grains. I think Quinoa would be delicious with this (such a fabulous suggestion) as well as farro. If you give either a go, please let us know how it turns out for you!

      Reply

  9. I’m literally eating this as I’m typing, and it’s awesome!!! I left out the mushrooms, because I can’t stand them. I also cut my cherry tomatoes into quarters instead of halves since I don’t like big chunks of tomatoes in things. The toasted pine nuts give the dish a rich taste, and the lemon is refreshing! I’m eating it hot, but looking forward to trying it cold!! 😁😁

    Reply

  10. Made this recipe once and thought it was great, that lemon is a great touch! However my vegetables got over-charred after only about 25 minutes, so I will keep a closer eye on them next time around.

    I am not a fan of mushrooms or cherry tomatoes – does anyone have suggestions on what other veggies I can use in addition to the bellpepper and asparagus?

    Reply

    • Hi Sheila! Thank you for your note… Ovens vary so much… I’m sorry you had a bit too much charing. For other veggies, I try to keep it seasonal. You could try thinly sliced fennel, zucchini (sliced thick), eggplant, maybe even carrots!

      Reply

  11. I just made this recipe and it’s delicious!! I used farro instead of orzo for more protein, and Parmesan instead of feta; sadly, I forgot parsley and basil, but it still turned out great! The lemon adds so much to it! Thanks!

    Reply

    • Oh I love the sub of Farro, Liz, thank you for sharing! I’ll have to give it a go. That lemon, right? So happy you enjoyed it! :D

      Reply

    • Hi Tonya! I love the leftovers. In fact, I’ve had several people say that it’s better chilled and just as tasty the next day served chilled. If serving chilled the next day, let it come up to room temperature just a bit so that the orzo doesn’t stick together. If rewarming, be careful not to over heat it as the veggies will steam and they could become mush. I hope this helps!

      Reply

  14. this is such a beautiful orzo salad! and I love the roasted vegetables – all that is fresh and springy! Especially the asparagus! Good tip on how to find good asparagus! I did not know about the tough skins, and you could just shave them off! Thank you for that :) Orzo salads have to be one of my favorite kind of salads :)

    Reply

  15. I made this yesterday for dinner and it was amazing! I’ve never made anything this good!! My fiance was making fun of me for how proud I was of this beautiful dish! Thank you for sharing this lovely recipe that I habe already shared with multiple friends and family members.

    Reply

    • Hi Rachel! Thank you for your note! SO happy you two enjoyed it and YOU made it! Cooking is SO rewarding, right? Thank you for sharing around too! :D

      Reply

  16. This was a huge hit! Trying to go more vegetarian and could totally do it if everything was this good. Even hubby loved it.

    Reply

  17. I made this yesterday and it was delicious … but I think even better on the second day! Yes, we had some left over for a “second day” treat.

    Thanks for sharing this recipe.

    Reply

  18. YUM super delicious! Just finished eating this. While the orzo was cooking, we did the veggies on the grill! Added a little bit of char flavor which was tasty. Also used parmesan and pepitas instead (that’s what we had on hand). Will totally make this again. Thanks!

    Reply

  19. Hi Traci,
    I love everything about this recipe except for roasting these vegetables in the oven! That said, I cook many heartier vegetables in the oven such as potatoes, cauliflower, carrots etc. Next time I make this dish, I plan to simply steam the asparagus. The oven overcooks them and the veggies. Steaming the asparagus would keep their crispiness! I’d rather cook the rest of the vegetables in vegetable broth – using no oil. The Orzo I’d cook the same way. It was delish! And the pinenuts just on a nonstick pan on the stovetop as well. Otherwise, great recipe!
    Thanks, Nina

    Reply

    • Hi Emilia! Thank you for your note! I think you could sub just about any pasta or grain in this recipe. Just be sure to cook the pasta or grain according to package directions, then top it with the roasted veggies, nuts, feta, dressing and herbs. I hope you enjoy the recipe!

      Reply

  21. Just tried this recipe and it was a success! I substituted the asparagus with Brussel sprouts because one of my roommates can’t eat asparagus, and the pine nuts with almonds. It was delicious! This is now going to be a favorite recipe of mine.

    Reply

    • Hi Nadine! Thank you for sharing! I love the subs you made… I rarely have pine nuts due to their how far they travel to get here and because they are SO expensive. I’ve had this with Almonds before too and love it.. (thank you for your reminder to add that to the recipe!). Thank you for trying it and leaving a note! :D

      Reply

  22. I made this for the first time tonight and it is AMAZING! My husband and I were fighting over what was left in the pan!

    Reply

  23. I can’t wait to make this dish as a side for some salmon this weekend! But, I was wondering if you had a recommendation for a sub for feta. I have a family member who isn’t a big fan but, I feel like the dish still needs a cheese-y element. Thanks!

    Reply

    • Hi Lauren! Thanks for stopping by! Here’s what I’d do… leave the feta off and offer it on the side. It adds so much flavor to the recipe. Those that like it can sprinkle it on. Otherwise, fresh grated parmesan would be a good option. I hope y’all enjoy it!

      Reply

  24. Made this tonight and it was delicious! My only complaint is that there wasn’t enough!! (I had it as a main dish though) I went to two stores looking for pine nuts and couldn’t find any :( but I threw in a small handful of sunflower seeds and I liked it. Can’t wait to make this again!

    Reply

    • Hooray!! Thank you for sharing Shayla! The sunflower seeds is a genius addition and one I’ll use next time too (they’re more local than China for sure). So happy to hear you enjoyed the recipe… ! :D

      Reply

  25. I make this recipe at least once a week and I’ve made it for dinner parties and ALWAYS get asked for the recipe. It’s so fresh, healthy, fulling, delicious, It’s also very easy to make – just cut up all the veggies, roast them, mix them with the orzo, and viola! Perfect as a side dish dish roasted salmon, or just by itself, straight from the oven or cold next day for lunch. One of my favorites for sure!

    Reply

    • This is one of my favorites too, Tatiana and it is really quite easy to pull together. I love this especially in the Summer when we picnic during the work week. Leftovers pack up for a delicious cold picnicking salad! Thank you for sharing. I appreciate your feedback! :D

      Reply

  27. I made this for supper last night…this recipe is definitely going into our menu rotation. I did add some chopped zucchini and chicken (for my husband who panics if he thinks we’re foregoing meat for a meal ;) ) The roasted veggies were delish and while I had been a bit hesitant about the dressing, it was perfect. Wonderful dish hot or at room temperature. Thank you for sharing!

    Reply

    • Thank you for sharing, Lisa! So happy you two enjoyed it, and I love the addition of zucchini- thank you for the tip (my hubs would fall out of his chair with excitement if chicken showed up on his plate!). I LOL regarding no meat in a meal! I was there too and recall the angst! Yay for dressing surprises! :D

      Reply

  29. Made this tonight! Was so delicious. How can something so healthy taste so flavorful and delicious! Thanks! :)

    Reply

  32. Wow, I am speechless! This orzo dish looks incredible, and I am completely in awe of the beautiful photographs! What a mouthwatering dish. Thank you for sharing! :)

    Reply

  34. Oh my goodness I haven’t been here in so long and it’s a breath of fresh air! This is like my ultimate summer comfort food (if that’s a thing). And happy early birthday! How exciting! Can’t wait to see what you have in store for us :) XO!

    Reply

  35. Happy early birthday, Traci!! I usually get my produce from the farmers market, but I really should just try visiting a local farm some time soon. It’s always fascinating to me to see how produce is grown! Anyway, LOVE the color of this orzo dish!

    Reply

    • Thaaaank you Lisa! I still go to the farmers market to supplement when I need, but the farm stands are so convenient! And how fabulous you have farm stands near by! :D

      Reply

  36. I made this tonight and it was fabulous. I didn’t have pine nuts, but it was good without them. Only tip would be to cut your veggies pretty thick and watch them (mine only took about 25 minutes to roast to a perfect char.) I have been working on Meatless Mondays with my husband and he loved this. This really makes four servings and it really only takes about an hour to make– kudos to you for being on track with these! Great recipe, thank you.

    Reply

    • Thank you for sharing your notes, Jennifer! I’m so happy you enjoyed the recipe. Oven differences sometimes perplex me. I’ll add a note to the recipe to start checking around 25 minutes! Thank you again!

      Reply

  37. What a gorgeous and nourishing salad, Traci!! I showed this recipe to my husband, and he said he’d love to try! That excited me beyond words…he’s come a LONG way since his meat and potatoes days ;). Haha I chuckled when you specifically mentioned California strawberries..come on green berries!! Someone’s got her eyes on y’all ;)

    Reply

  39. I can definitely see why this orzo salad is a favorite of your family’s. It looks delicious and sounds like it tastes amazing! I love that you added pine nuts! Yummm! This is definately a dish that embodies spring. Thanks for sharing♡

    Reply

  40. You’ve created something amazing again, Traci! This looks just like the perfect dish for me, I would eat it cold and warm, for lunch and dinner and as an afternoon snack too! Love all the veggies, nuts and herbs you used!
    And of course your pictures….aaaa….mouthwatering! Pinned so I can make it later ;)

    Reply

  41. Firstly, can I live on that strawberry farm! They don’t even have to pay me, I’d just live amongst the berries and take photos across the bay between doing farm stuff :)
    Secondly, oh my goodness amazing. This pasta has every single one of my dream ingredients. The vegetables are absolutely stunning, and a big bowl of this would be welcome any day in our house!
    Thirdly, these photos are so bright and beautiful that they leap off my laptop screen! I want one of them printed in my kitchen, and oh teach me your skills!

    Reply

    • Amy, your too kind. Thank you for your sweet comments. That’s such a good idea, kitchen prints!! :D You’d love it here. The strawberry fields are such a perk, and in August, the blueberry farms produce like mad!! :D You’ll love this pasta dish. Pasta, yes, but it’s light and packed with veggies. Not heavy at all.

      Reply

  42. This looks wonderful! I never used to be a big asparagus fan, but I’m slowly coming around to it. I can see it tasting delicious in this dish with the lemon and garlic!

    We still don’t have too much local produce ready right now but I’m so excited for when it is! Especially berries. Mmmm!

    Reply

    • I grew up on canned asparagus, and was never a fan. When I discovered fresh, I was converted! I couldn’t believe how good they tasted…. go get some asparagus, Chelsea!! :D

      Reply

  44. WOW. just wow. this looks so fantastic and your pictures and amazing. i love orzo, but usually use it in a cold salad. love the idea of roasted vegetables. will definitely try this soon. thank you!!

    Reply

  45. Traci this orzo with roasted veggies looks absolutely beautiful and sounds just as good! I love when all the veggies and fruits we haven’t been able to get locally over the colder months start to come back in season. The colors are so vibrant and fun to look at! Can’t wait to see what you have planned for your birthday!

    Reply

    • Thank you, Mary Ann! Oh I hear you! I do a quiet inner celebration each and every time I head to our our local farm stands… I couldn’t agree more; vibrant food is so fun to look at!! The shapes, colors, and textures are so inviting! :D

      Reply

  46. This dish is packed with my favorite flavors! Love the fresh produce you use Traci! And the serving suggestions sound awesome! Pinning!

    Reply

  47. This dish looks out of this would amazing, Traci! It has ALL my favorite savory flavors in it – the pine nuts + the orzo + the roasted veggies… drool!!!. I always swoon over your photography and presentation of your creations – simply gorgeous :) Happy early birthday my friend!!

    Reply

  48. Look at all those beautiful veggies! I love all of the amazing colors in this dish and think orzo is the perfect base. The lemony dressing, crunchy pine nuts and salty feta are such stellar additions, too! And great tip about peeling the woody bits off of asparagus – I had never thought of that! Oh, and I know what you mean about having to be patient with seasonal foods coming to our colder corners of the world. It’s been a terrible spring here in Chicago. I’m daydreaming about strawberries too! Maybe they’ll be ready in time for your birthday :)

    Reply

    • Oh I know! They’re so vibrant – eye popping!! :D Oh yes, that dressing really brings out the flavors of the veggies and pulls the whole dish together. I hope strawberries make their appearance soon for you too! I’m on the edge of my seat! :D

      Reply

  49. Just love this, Traci! This is my kind of dish – good hot or cold – and filled with vibrant, colorful vegetables. Love that you toasted the orzo – I haven’t done that before but it makes a lot of sense – will be trying it when I make this great dish! And the simple lemon dressing is perfect – it enhances but also lets all the other flavors shine through. Love all the photos as usual – especially the shots of the veggies on the roasting pan!

    Reply

    • The color!! The color!!! Vibrant veggies are the best! Do try toasting the orzo; it brings out such a deep flavor and the color is nice too. I hope you’ll give this one a go, Geraldine! I know you’ll love it! :D

      Reply

  50. Oh my God, this looks sooo yummy, Traci! We’re also experienced the cold weather here in Southern California and nothing sounds better than this warm blend of orzo and roasted veggies – YUMMY! <3

    Reply

  51. It’s been chilly here too! We have our first Canadian family members coming to visit us next week and I don’t have the heart to tell them that it’s about 10 degrees warmer in Toronto right now than NorCal :( (what the flop?). I’m sorry you didn’t see any red at the farm this week (it does sound like a breathtaking spot) — but look at what you made for us instead! This is so, so beautiful Traci – bathed in color and bursting with nourishment. Ah, the feta and lemony vinaigrette… what a delight. I could eat bowl after bowl (!) but most of all, I would love to sit down and enjoy this beautiful orzo with you (glass of wine inclus!).

    Reply

    • Your guests were probably anticipating warmer weather, eh? Perhaps it will warm. It’s still cloudy, a bit of mist, and chilly here too. Thank you, Kelly! :D I think we’d polish this one off easily, with a bottle of red! Yes, please! :D

      Reply

  52. I love that you can get fresh produce right from the farm! How quaint! Fresh fruits and vegetables like that taste a million times better. I love this roasted vegetable orzo salad Traci! Perfection : )

    Reply

    • Oh, I am so very grateful to our farmers. They work hard to provide our community and beyond with fresh fruits and veggies. They’re, or the farmer’s market on Saturday, my first stop before I go to the grocery. And things are really pickin up on the farms – love it! You’ll be pluckin all kinds of fresh deliciousness soon from your garden! Can’t wait to see! Thank you, Natalie! <3

      Reply

  54. Gorgeous photos, Traci, as always! I’m also on the Pacific Northwest and have been loving the early, summer-like weather we’ve been having. I guess a little rain is okay… as long as it’s a hot summer ;)

    Reply

  55. Traci, this recipe just popped up in my twitter feed and I rushed over to tell you this: OMG!!! Looks so, so good. You always cook exactly what I want for dinner. This has all of my favourite tastes. And pasta! I love orzo to bits and have a kamut version in my cupboard right now. All I need is some fresh veg.

    Looking forward to your bday surprise! Wish I could celebrate with you. I’ll send you a wine glass cheers via comment hehe. xo

    Reply

    • Hehe! That twitter tends to grab my attention too! :D Go get some fresh veg and whip it up Allison – you’ll love it! Here’s a clink clink back to you! :D

      Reply

  57. First of all, Happy early Birthday! I will tell you happy BDay next week. Also I love the fact that you can just stroll over to your market. That is so fantastic! I love this recipe. I can see why it is a family classic.

    Reply

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