Lemon Garlic Orzo with Roasted Vegetables is packed with texture and flavor. A delicious and easy orzo pasta recipe served warm or chilled and makes fabulous leftovers too! vegetarian + vegan option
With spring in bloom, so are our favorite fruits and veggies. I took a drive out to one of the farms yesterday, not only because I’m anxious to get my hands on fresh strawberries but the freshest asparagus I can find for this recipe.
Roasted veggies like asparagus shine in this orzo pasta recipe. It’s 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.
What Else to Pick-up at the Market:
Aside from fresh asparagus, stock up on cremini mushrooms, a mix of red, yellow or orange bell peppers, cherry tomatoes, shallots, and fresh herbs and you are ready for this recipe. Zucchini and or eggplant can be substituted for the asparagus when in season.
How to Make Lemon Orzo and Roasted Vegetables:
This orzo pasta recipe is a family favorite and comes together quick after the chopping is done.
- First, roast the veggies in olive oil using two separate baking sheets lined with parchment paper (start checking your veggies after 25 minutes to ensure the perfect roasting).
- Next, a separate baking sheet, roast the pine nuts or almonds for 6-7 minutes
- While the veggies are roasting and pine nuts are toasting (hehe), cook the orzo in a large saute pan.
- Finally, whip up the dressing using olive oil, lemon juice salt & pepper.
Combine everything together and share!
What to Serve with this Recipe:
Simplicity is key. To keep this orzo pasta recipe vegetarian, all it needs is a good loaf of Sourdough Bread and a bottle of your favorite wine. To stretch the recipe further and to take this perfectly made Lemon Garlic Orzo with Roasted Vegetables dish to the next level, share it with a Kale Caesar in addition to that crusty bread and wine. It will be a memorable meal for anyone who enjoys it.
A Few Orzo Pasta Recipe Recipe Notes:
- Due to a few comments regarding roasting, please see notes regarding oven temperatures and roasting times. Also, consider your taste when it comes to roasted veggies. More charring (this is what I like) = more time in the oven. Less charring and tender crisp = less time in the oven. Roast to your taste!
- Easily made vegan by omitting the feta.
- Substitute the pine nuts with toasted chopped almonds or hazelnuts if desired.
- This recipe is delicious as a salad! For an Orzo Pasta Salad, share chilled by placing in a lidded container and chill for at least one hour before sharing.
- Freezer friendly? I do not recommend freezing this recipe.
UPDATE: Thank you all so much for sharing and tagging your 100s of mouthwatering pictures and tips on this recipe on Pinterest, Instagram and in the comments below! I love seeing and hearing your results!
More Vegetarian Pasta Recipes to Love:
- Lemon Orzo Pasta Salad with Asparagus, Spinach and Feta!
- Roasted Cauliflower Mac & Cheese
- Eggplant Pomodoro Pasta – from Foolproof Living
- Orecchiette with Garlicky Kale and Breadcrumbs
Lemon Garlic Orzo with Roasted Vegetables
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 or eggplant 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:
- 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:
- 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 a 425F oven for 35-40 minutes (due to oven variations, keep an eye on your veggies and start checking your veggies at 25 minutes; a bit of charring is good!** SEE NOTES!!). Rotate pans 1/2 way through roasting.
Cook the Orzo:
- In a large saute pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. 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:
- In a small bowl add the olive oil, lemon juice, salt, and pepper. Whisk until all the ingredients are emulsified.
Putting it all Together:
- 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.
Absolutely delish! I’m not a zucchini fan, so I used eggplant and also kept it vegan.
Hi Barbara! Thank you for your note and sharing your eggplant addition! I love it!
This is one of our very favorite meals in our fam! We add a can of white beans to protein it up a bit and don’t use mushrooms (just add more of the other veggies). It is SOOOO good, I always make a double batch because I’m ready to eat more the next day 😆
Hi Laurel! Thank you for coming back, leaving a note and your five star review! SO happy to hear and thank you for sharing your tip about the beans! I love it!
Hi Laurel. Just wondering- do you do anything to the beans or just add them to the mix? Sounds like a great way to add some extra nutrients!
I don’t do anything but drain and rinse! The flavor of everything else totally covers the beans well enough.
I love this dish. You’re right… It is a family favorite. And for years, since you first introduced me to it, it’s been my go-to when friends come over for dinner. They flip over it just like I do. It’s so warming and nutritious and packed full of flavor. Mmm-mmmm…thank you, sister!
Isn’t it so reliable Jen! I know you’re a fan! <3
Such a great recipe to keep in the rotation. Works so well through the seasons with whatever veggies are available to roast. Right now it’s time for sun golds, zucchini and corn to take their turn!
Agreed Jean! Ahhh sun golds and zucchini… what a delicious combination!
A fabulous addition to a picnic and I like this orzo chilled for leftovers.
I’m so with you Koneko! Thank you for coming back and leaving a note!
This was amazing and really easy! I doubled everything and had it for lunch for the week!
Hooray! Thank you for your note, Vanessa… and yes to lunch all week!
So delicious! I made it earlier in the week as a side dish and all the kids loved it! I cooked chicken thighs as well and just doubled the dressing recipe and basted the chicken thighs in that same dressing. They complemented each other well. Today I’m making it again as a vegetarian lunch for my mom who is kosher. I know she’s going to love it! And the best part is, my kids are excited to have it again!
Thank you for your note Tami! So happy to hear! Ya a win-win! 👏🏻👏🏻👏🏻
Made this last night-loved it! Added zucchini and squash in place of tomatoes and can’t wait to have leftovers for lunch today!
Hi April! Thank you for coming back and leaving a note! So happy to hear you enjoyed the recipe and you have leftovers to look forward to… Hooray!
Were the leftovers good? Thinking of using for meal prep.
It tastes really good as left overs! All the juices soaked into the orzo and it was fantastic!
Hi Jennifer! I like this orzo best chilled for leftovers. It makes fabulous weekday lunches or to take on a picnic!
Made this tonight and my picky eaters LOVED IT!!!
It’s a WIN-WIN! Thank you for coming back and leaving a note, Amanda!
Now a weekly ‘go-to’ recipe in our house. The kids simply love it and I find it can be altered at the drop of a hat. Tonight we finally had some asparagus in so followed the recipe for the first time! Usually roasted peppers, onions, courgette and aubergine but whatever veggies we have laying about work just as well. Dressing was superb as usual and it gets the kids eating without complain! Love it :)
Thank you for coming back and leaving a note, Eleanor! Hooray for a fabulous rotation, and I’m so happy to hear the kiddos loved it. Isn’t it SO versatile? I absolutely love aubergine in it too!
We made this tonight & it’s awesome. I used zucchini instead of asparagus & penne past instead of orzo, we are on vacation & it was easier to find than the orzo. Had grilled garlic, lemon chicken kabobs with this-YUM. Thanks for such a great recipe.
Hi Joy! Thank you for coming back and leaving a note. So happy to hear and I love the subs! Ahhh, vacation :D
This is SO GOOD! I couldn’t stop eating it! I misread the recipe & bought plain feta instead of garlic & herb but still so yummy. I added shredded chicken & a little drizzle of olive oil once plated. I did use almonds instead of pine nuts. I could eat this every day! Thanks for the recipe!
Hi Teressa! Thank you so much for your note and sharing your tips! I love the almonds instead of pine nuts too :D
Made this tonight and it is a keeper. Used sun dried tomatoes in replace of olives as suggested. Absolutely delicious! Thanks for a yummy summer supper salad.
Ohhh yesss, those sun dried tomatoes! Thank you for coming back and leaving a note, Victoria! So happy you enjoyed the recipe.
WOW! ANOTHER WINNER FOR THE AULTS!
Wooo! Love hearing this Margaret! Thank youuuu!
I am looking for some good meal prep options for lunches and am wondering how many days would this be good for after cooking?
Bar
Hi Natasha! Thank you for your note. This recipe is best enjoyed right away when warm, but it’s fabulous too chilled, as a salad. It will last about three days in the refrigerator. I hope this helps!
Made this for dinner tonight with some grilled chicken. Everyone loved it.
I trew a couple of big handfuls of spinach on the roasting vegetables for the last 5 min.
This one is going into the regular rotation! So Good!!!!
Hi Vanessa! Thank you for coming back and leaving a note and sharing your spinach tip! So happy to hear y’al are enjoying the recipe!
Amazing. I have even converted my vegetable hating boss to a veggie believer with this recipe. I make it with toasted brown rice for a gluten free version.
Hooray! Loved reading your note, Lynn! Thank you for your brown rice tip! :D
My husband and I love this dish and make it often! In an attempt at making this dish even more nutritious I recently tried substituting quinoa for the orzo and was pleased that I hardly noticed a difference!
Hi Tam! SO happy to hear you and your hubs are enjoying the recipe! Thank you for your quinoa tip too!
Great, thanks for this as I’m just about to make this as I’m not a pasta fan and have quinoa ready to go :-)
Wonderful, healthy recipe! This is actually our 2nd time making it and it won’t be our last. We make it exactly as stated except with almonds instead of pine nuts. It’s perfect!
Hi Jocelyn! Thank you so much for coming back and leaving a note. I’m so happy to hear you’re enjoying the recipe!
This recipe has become a family favorite!!! I use the zucchini instead of asparagus, everything else I keep the same, delicious!!!! Thank you!!
Hi Devon! I love reading this! Thank you for your note!!
Absolutely loved this! Used leftover beef stock, forgot to put the pine nuts, but came out just as delicious. I’ve been trying to cook more healthy meals lately and this was just perfect. Thank you for sharing.
You got it Karen! Thank you for coming back and leaving a note! SO happy to hear.
This dish was packed full of so many delcious flavors! Will most definitely be a regular dinner in our home
Thank you for your note Kristen! So happy to hear you enjoyed the recipe!
I’m not easily impressed with recipes, but this totally blew my mind when I tried it last night. My picky fiance loved it too. I just used eggplant instead of asparagus and slivered almonds instead of pine nuts. It’s almost gone already. Thanks for sharing this recipe!
Ah, I forgot to mention that I made the vegan version. Did not miss the cheese at all!
My family loves this recipe! It is now a biweekly regular as we are trying to eat more vegetarian dishes! Thank you!
Hi Kelly! Thank you for coming back and leaving a note. So happy to hear you and your family are enjoying this recipe! Hooray!
Do you have the calorie and nutrition value for this recipe? Can you post it please? Thank you!
Hi Adriana! Thank you for your note. I do not have this information. Please feel free to plug the ingredients in any recipe calculator you choose from Google’s choices.
Another amazing one. Love this recipe! We add more veggies like zucchini and carrots because we are not a fan of mushrooms an it is incredible. We would like to make this ahead for lunches during the week. Could you tell me how long you think this will last in the fridge for? Thank you, my daughter and I are big fans or your page.
Hi Melissa! Thank you for coming back and leaving a note and sharing your tips. I love the subs you made! This recipe should last three days, covered in the fridge. I hope this helps!
I plan to make this for dinner tomorrow night and a few of the people I am cooking for do not like tomatoes. Any substitution suggestions for the tomatoes? This looks delicious and I can’t wait!
Hey Megan! I don’t know of a substitution for tomatoes – roasted, they add so much to this recipe. But you could go ahead and roast them and serve them on the side for those that like tomatoes. Or, you could use additional mushrooms, peppers, or seasonal veggies like zucchini or eggplant in place of the tomatoes if you’d prefer. I hope this helps, Megan and y’all enjoy the recipe!
Thank you, Traci! I agree, roasted tomatoes add SO much to a dish so I like your idea about roasting them separately and allowing individuals to add them if they would like. Looking very forward to trying this recipe tonight! Thank you!
Really delicious! My whole family loves it! If you chop up the vegetables really small before roasting they shrivel up even more so it makes it easy to trick picky kids into eating veggies!
LOL Maria! Love that tip! Thank you for coming back to leave a note – so happy to hear!
We made this for a dinner party on the rooftop of our condo and it was a huge hit! Served with grilled chicken & shrimp on the side for carnivores. Also added a generous grating of lemon zest which made it ever so fresh.
Love reading your note, Monica! Sounds like a fabulous dinner party on your rooftop… Lemon zest is such a great idea!
What an excellent salad! The flavours are superb and the texture of the nuts adds so much to it. My daughter doesn’t like mushrooms, so I left those out, but I chopped up a purple heirloom carrot and added that. Thanks so much for this great recipe. Moving it to my made and recommended pinterest board.
Hello Vivian! Thank you for your kind words and sharing on your recommended Pinterest board! :D Day made!
Really delicious! So glad I found this recipe. I’m eating mostly vegan these days so left out the feta. No problem- complex flavors and oh so good without the cheese. This one is definitely going into the rotation! Thank you!
This sounds delish! Can’t wait to make this. If I make this dish in advance for a brunch, how would I go about reheating it? Would I leave off the feta and reheat the orzo/veggie mixture in the oven beforehand? Thanks!!
Hi Katie! Thank you for your note. To reheat, you can either reheat in the oven on low heat (350F) just until warmed through, or on the stove top in a lidded skillet. I’d add a Tbs or two of water just so it doesn’t dry out. You may want to under cook the veggies just a bit, just to make sure they don’t get soggy when reheating. Adding the feta and dressing before serving is perfect. I hope you and your brunchers enjoy the recipe!
This was SO delicious! I literally could eat this every day! Perfect mix of flavors. I had a tiny bit leftover and couldn’t wait to have it for lunch the next day! Thank you so much! Love finding “keepers”!
I love it when I can look forward to lunch! Hooray! Thank you for your note Kris. So happy it’s among your keepers!
Made this today for my bosses (I am a nanny, and like to help out with cooking since the baby sleeps a lot and parents are tired….plus I like to cook) Anyways! It was amazing!!! I wish I had doubled it because i wanted to take some home :P
I roasted all the veggies on one tray and they turned out just fine. The pine nuts and toasting the orzo a bit before hand along with the feta and lemon dressing made the flavor profile pretty complex. Can’t wait to see what my bosses think of it!
Hooray, hooray, Kristen! SO happy to hear. A double batch is in order! SO kind of you to prepare it for your bosses! I hope they love it!
ridiculously good!!!!!!!
YUM! Made this for the first time tonight and it was absolutely delicious! The flavors reminded me so much of summertime. I love the lemony-garlic flavor and the toasted pine nuts are the perfect addition. I will definitely be making this again!
Loved reading your note, Sarah! Thank you! The pine nuts are such a treat, aren’t they?
They are! I roasted extra just to snack on while preparing the rest of the recipe! I am glad this recipe brought me to your blog, I look forward to trying many more of your delicious vegetarian recipes.
Thank you for your kind words, Sarah! So glad you’re a part of Vanilla And Bean community!
Because my husband has an anaphylactic reaction to pine nuts I use toasted slivered almonds instead and they are brilliant with this recipe.
Absolutely delicious Marina! Thank you for sharing!
The lemon and feta were really clashing flavors, so really — do yourself a favor and make this one vegan. The orzo was too creamy with this preparation, I’d replace it with risotto. All of the veggies should be cooked for no more than half as long as recommended!!
Thank you for your note, Mady!
Lemon & feta are a classic flavor pairing for Mediterranean foods. The length and texture of roasted vegetables are a personal preference. You probably prefer yours cripser, others might prefer theirs softer, like ratatouille. The recipe seems perfect to me but like all Vanilla & Bean recipes, they are nice to customize and modify to personal preference. Anyways, thank you Traci for another beautiful recipe! It must be so much work to develop these recipes, curate and illustrate your postings, and I appreciate you putting it out in the world for all of us to enjoy and make our own. For free to your followers!
Thank you for your support and kind words, Fan! You are most welcome!
Our family loves this recipe! We changed it slightly by substitute fresh green beans for the asparagus and just adding lemon juice instead of the extra oil. We made it by the recipe the first time and it seemed a little oily to us. Last time was perfect! A great way for my kids and me to eat a ton of veggies in just one dish. Thanks so much!!
Love, love, Loved reading this Robyn! Fresh green beans sound fabulous! I’ll give it a go as soon as they make a showing at the farmers market! Happy to hear you adjusted the oil to your taste. You’re most welcome!
This looks so good! Saving it to make ASAP. So colourful too!
This was so yummy!!! Even my 6 year old ate every bite. We will definitely be making this again! Thank you for the wonderful recipe.
Hooray! A win-win! You’re most welcome, Lauren!
Delicious recipe – perfect to making a big batch to portion out for work lunches. I used extra lemon for added zip!
Love it! Thank you for your note Crystal!
So delicious! I used walnuts instead of pine nuts, and they definitely added a great, unexpected texture and buttery flavor. I also chopped up some green olives that I had lying around and added them with the feta, and put some kale into the orzo and broth a few minutes before the orzo was done cooking. Fresh, zesty, filling, and summery in the heart of winter! Even my devout carnivore of a father was satisfied!
Oooh those walnuts, kale and olives, Claire! Thank you for sharing with us – what fabulous ideas! Indeed, such a burst of color, flavor and texture. SO happy your carnivorous father enjoyed it too. That made me smile! :D
I made this tonight and my whole family loved it. I was surprised at how much flavor the dish had with such a simple dressing, but it was delicious. I wouldn’t change a thing. Thank you!
So happy to hear Julie! Thank you for your note! :D
I made this recipe tonight, and it’s super yummy! Definitely one of the best vegetarian recipes I’ve had. I used almonds instead of pine nuts, and zucchini instead of asparagus. I can’t eat tomatoes so I increased the quantity of peppers and zucchini.
I’m very excited to try some of the other recipes on the site. Thank you for sharing!
I can barely wait to taste this.
Wow! Made this dish this evening for my husband and a good friend. There was enough for hubby to have a second helping. Many compliments from the men on the flavors and how good it was, so I think it was a hit. Easy to fix and we used the feta cheese option which I think added more flavor notes. Thanks for the recipe! Will be making this again and again with more seasonal vegies.
SO happy to hear this, Cindy! Indeed, it can be modified with seasonal variations! Have you tried eggplant in place of asparagus? It’s fantastic! Feta is such a nice addition.. that salty creamy… so good! It’s perfection chilled in the summer – to take on a picnic! Thank you for your note!
This was good! Fairly easy other than chopping. My only suggestion is either waiting on putting in chopped garlic (mine turned bitter) or leave cloves whole so they become roasted garlic. Other than that, I would make again!
Thank you for your note, Kate! So happy you enjoyed the recipe!
I am making this now, but I didn’t have any cherry tomatoes or asparagus. So I subbed in eggplant, and I am using nutritional yeast instead of the cheese and hazelnuts. YUM!
Hi Darbi! I looooove the eggplant sub…. what a great idea! I’mm going to do it! Thank you for your note … I hope you enjoy it!
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!
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!
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
Hey Heather! Thank you for your note… brown rice sounds scrumptious! So happy you’re enjoying the recipe! :D
Can you double this recipe?? Looks so yummy… trying it this weekend for a dinner party
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!
After reading these recipes I want to try the benr …
Had it for dinner tonight, in cold version. We really enjoyed it, even our picky four years old :)
Thank you. Greetings from New Delhi.
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
Hi Lieke! Thank you for your note and giving the recipe a go, especially for a date! :D SO happy you enjoyed the recipe!
hello, can i use lime instead of lemon? has anyone tried it?
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.
got it. thank you traci for responding, and for the recipe.
Any ideas on a gluten free substitute for the Orzo? I thought about quinoa?
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!
Curious to see how the quinoa went! I’d love to find a GF option as well.
Noted… Thank you Sea!
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!! 😁😁
Loved reading your note, Stephanie! Thank you for sharing. I love this recipe chilled… I hope you enjoy it too!
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?
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!
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!
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
Not hard to make. Tasted very good. I did add some black beans that went nice in this dish.
Thank you for your note and tip, Rick! So glad you enjoyed it!
Could you make this a day ahead? I wonder if the orzo will get too clumpy. Any tips or tricks?
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!
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 :)
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.
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
This was a huge hit! Trying to go more vegetarian and could totally do it if everything was this good. Even hubby loved it.
Hooray! Keep at it Melissa! Yay YOU!
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.
Hooray! I love it on the second day too, chilled even. Thank you for sharing Marina! So happy you enjoyed the recipe!
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!
Love the subs Sarah and the grill! Oh the grill! Delicious 🙌🏻☺ Thank you for sharing with us!
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
Thank you for sharing, Nina!
We dont have orzo in Norway! Do you think I van use bulgur?
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!
Hi Tracy
This recipe looks so good but I can’t see how much orzo to use
Pls let me know !! I am all ready to make it
Hey Megan! Here —- > 1 C Orzo (198g) I hope you enjoy it! :D
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.
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
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!
Hehe.. be sure to save some for leftovers next time. It’s fabulous chilled too! Thank you for your note, Noelle! :D
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!
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!
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!
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
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!
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
This looks gorgeous – I love your photography <3 They recipe sounds delicious too, I really enjoy colorful meals :)
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!
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
Yum! This recipe looks great! I pinned it in hopes of making it soon!! (potentially this weekend!!)
Thank you, Crista! I hope you enjoy the recipe. :D
Made this tonight! Was so delicious. How can something so healthy taste so flavorful and delicious! Thanks! :)
Oh thanks for sharing, Alex! So happy to hear you loved it! :D
Farms! Strawberry patches! Mountains! Orzo! Vegetables! There is so much wonderful goodness in this post I can hardly speak. Traci, this looks fabulous!
Oh it’s such a beautiful time of year! Thank you, Kate! :D
Give me all that garlic goodness!!! I love everything about this vibrant dish, and the step-by-step photos are so helpful!
Awh, thank you Meagan! I hope you enjoy it! :D
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! :)
Thank you, Harriet! That means so much to me! :D I hope you enjoy the recipe!
I seriously need to try orzo one of these days. This looks so good!
Hey Cathleen! Go get some orzo and do it! You’ll love it! :D
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!
Heeeyyy Sarah… well, seems you’ve had a lot going on as of late! :D And thank you my dear!
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!
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
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.
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!
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 ;)
Oh that’s such good news regarding your husband. Sounds like we share similar experiences there! :D
This looks fantastic! I love big dinner plates full of veggies. it’s the best!
Thank you Kristen! Meee tooo!! :D
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♡
Thank you Cheyanne! :D Oh yes, the pine nuts are so nice in this dish.
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 ;)
Thank you, Evi! You’ve got it! Warm or cold, it’s delicious! :D
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!
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.
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!
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
This is just beautiful! And so healthy, and perfect for summertime! Love.
Thank you, Sam! :D
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!!
Thank you Beverly! Oh yeah, and this is a good one, cold or warm (choose your mood! :D )! Thank you for stopping by! :D
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!
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
This dish is packed with my favorite flavors! Love the fresh produce you use Traci! And the serving suggestions sound awesome! Pinning!
Thank you, Mira, and for your pin! :D
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!!
Awh, thank you Ceara! I knew you’d appreciate this! :D
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 :)
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
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!
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
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
Hehe…! Thank you, my dear! :D
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!).
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
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 : )
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
My birthday is coming up, too! I love orzo and roasted veggies and love the vegan option here. Pinning :)
Happy May Birthday, Medha! Thank you for your Pin! :D
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 ;)
Thank you, Chelsea! :D Early summer, yes it has been, eh? So happy to see some rain this morning – and cooler temps! :D
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
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
Yes, I can imagine! I miss Whidbey!
:D You’ll have to make your way back soon, Deb!
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.
Ah, thank you Jocelyn! :D