Lemon Garlic Orzo with Roasted Vegetables is packed with texture and flavor. Like my Creamy Mushroom Orzo and Creamy One Pot Pasta with Tomato and Mascarpone Sauce, this delicious and easy orzo pasta recipe makes fabulous leftovers! It can be shared warm or as a chilled salad. It’s a Vanilla And Bean community favorite! This recipe is vegetarian and easily vegan.
Orzo with Roasted Vegetables
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 also, the freshest asparagus I can find for this recipe.
If the asparagus 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 orange, yellow or red 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.
For a boost of flavor, a drizzle of pesto is delicious with this recipe!
At a Glance: 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 red or yellow bell pepper, mushrooms, tomatoes, asparagus and shallot in olive oil using.
- Next, a separate baking sheet, roast the pine nuts or almonds.
- While the veggies are roasting and pine nuts are toasting (hehe), cook the orzo in a large skillet.
- Finally, whip up the lemony dressing.
Combine everything together, sprinkle with a bit of feta cheese or parmesan cheese and share!
What to Serve with this Veggie Orzo Recipe
Simplicity is key. To keep this orzo pasta recipe vegetarian, all it needs is a good loaf of Sourdough Bread, a salad like my Vegetarian Kale Caesar Salad and a bottle of your favorite wine.
A dollop or drizzle of pesto is delicious with this dish. Try Spinach Basil Pesto, or Lemon Basil Pesto for a simple boost of flavor and color!
Traci’s Tips
- Regarding roasting, see recipe notes notes on 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!
- Dairy Free? Yes Please! This orzo recipe is easily made vegan by omitting the feta.
- For an Orzo Pasta Salad, share this recipe chilled by placing in a lidded container and chill for at least one hour before sharing.
Makers Notes
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! Here are some of your notes:
- Barbara said: “I’m not a zucchini fan, so I used eggplant.”
- Laurel said: “We add a can of white beans to protein it up a bit” Be sure to drain the beans prior to adding to the recipe.
- Vanessa said: “I doubled everything and had it for lunch for the week!” and “I threw a couple of big handfuls of spinach on the roasting vegetables for the last 5 min.”
- Joy said: “I used zucchini instead of asparagus & penne pasta instead of orzo.”
- Victoria said: “Used sun dried tomatoes in replace of olives as suggested. Absolutely delicious!”
- Katrina said: “I just used eggplant instead of asparagus and slivered almonds instead of pine nuts.”
Lemon Garlic Orzo with Roasted Vegetables Recipe
Ingredients
For the Orzo and Veggies:
- 1/3 C (64g) Pine Nuts* (see note)
- 1 1/2 C (116g) Crimini Mushrooms destemmed and sliced
- 1 C (126g) Mix of Red Yellow, or Orange Bell Peppers, deseeded and diced (I used baby bells here, but you'll need about 1 whole bell pepper if using the larger variety)
- 1 lb (425g) Asparagus (sub zucchini or eggplant when in season!) cut into 1" pieces with woody ends discarded
- 12 oz (340g) Cherry Tomatoes sliced in 1/2
- 2 tsp Garlic minced
- 1/2 C (116g) Shallot chopped
- 3 Tbs Extra Virgin Olive Oil divided
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper Ground
- 1 C (200g) Orzo
- 1 1/2 C (355g) Vegetable Broth
- 1/2 C (84g) Garlic and Herb Feta crumbled - or plain vegan feta
For the Dressing:
- 2 Tbs Extra Virgin Olive Oil
- 1 Tbs Lemon Juice
- 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.
To Store:
- Store in a lidded container in the refrigerator for up to three days. Enjoy chilled or gently rewarmed. I do not recommend freezing this recipe.
I’ve been making this recipe for a few years now. It’s one of our favorites! So simple and healthy. Also one of those recipes you do when you have procure you need to use up before it goes bad. It’s so versatile in terms of what veggies to use or other add ons like chicken or shrimp. I never leave comments on a recipe, but this one was warranted!
I appreciate your note Emily – so glad to hear it’s a favorite! Thank you!!
question.
What do you think of adding beans and which type?
Hi Helen… I love this idea! I’d go with cannellini beans or chickpeas (drained and rinsed). Cannellini have an earthy-nutty flavor with creamy texture, while chickpeas are more neutral in flavor, but with a toothsome creamy texture. I’d double the dressing and drizzle more to taste. I’d love to hear if you give it a go!
Hi. Not sure where I went wrong however my orzo stuck to the bottom of the pan. Any ideas? Still taste fine but would like to know why that happened
Hi Karen! It sounds like either the lid let out too much steam, or the heat was too high and the orzo cooked too quick. If you make it again, check the orzo before it’s done and give it a stir to make sure it’s not sticking.
Ok thanks. The dish got better through the week – would make again
10/10 NOTE: Followed recipe to the letter but subbed veggies based on what I had (traveling soon), and it was healthy, easy, filling, and delicious. This is a year-round recipe, good for any fresh (or freshly frozen) veg.
For those like me who need to empty their produce drawer, I used 1000g combo of the following: cherry tom, red onion, red/orange pepper/red cabbage/sugar & snow peas/sweet corn off cob.
Remaining ingredients same as recipe above (nuts, garlic, EVOO, S&P, Orzo, broth, feta).
I also tested a portion (post assembly, pre-dressing) using chimichurri, and it was even better. Highly recommended.
Thank you Vanilla and Bean!
Hi Sarah! Thank you for your note and empty the produce drawer tip. Chimichurri sounds perfect with this!
I would give this recipe MORE stars if I could. Absolutely delish! I am so glad I doubled it and can enjoy for a couple of days. I did make a few little changes…. I used Italian Whole Wheat Orzo for extra protein and fiber in addition to adding chopped kale to the end of the cook time of the orzo. Lined my bowl with chopped spinach to veg it up some more. So so so good. The flavors are outstanding!!!
Love hearing this, Catherine! I appreciate your note and sending a smile. Love that whole wheat orzo tip!
Added frozen peas for more protein and substituted whole wheat orzo for extra fiber. Great!
Ohh, love how you added frozen peas! What a tasty addition. Thank you for your note, Catherine!
Looking for a nice spring pasta salad to serve at a bridal shower luncheon and I think this may just fit the bill! Thought it turned out delicious and hoping the chilling process will work well for make ahead. I did find I had to add more vegetable broth and cook the orzo longer just to get it al dente. Maybe I needed a larger pan? I will definitely add this to my make again recipes!
This is my favorite go-to recipe. It is perfect!
Love hearing this Sara! Thank you for your note!
Love this easy recipe- I used Bousin garlic & herb cheese instead of feta w herbs and it is delicious! Used almond vs pine nuts (allergy to pine nuts)
Can I ask what about this makes it not freezer-friendly? I am giving my non-cooking, vegetarian, and super picky brother a bunch of prepared meals to stock his freezer as a Christmas gift, and I think he would love this.
Thanks!
Hi Christie! This dish is freezable, of course, but I didn’t care for the texture of the veggies after freezing and reheating this recipe, so I don’t recommend it. This may just come down to preference, however.
Got it. That makes sense. Wow! Thanks for the quick response.
Great recipe! Made some substitutions for my family w/ food sensitivities:
1 1/2 cup of White mushrooms
1 green zucchini + 1 yellow squash (sub for 1lb asparagus)
12 oz of medley small tomatoes (sub for red cherry tomatoes)
2 tsp of jar minced garlic
1.5 cups Arborio rice (sub for orzo or gf orzo)
~2.5 Cups of veggie broth
Did not add salt or pepper (for any step)
Wegman’s “Mediterranean herb” crumble feta cheese (cheese had loads of salt in it already)
Oil+lemon juice mix
This was so refreshing and delicious! The roasted pine nuts added a great crunch! My Parent who has celiac plus other food sensitivities loved the flavors and taste! I will keep this recipe and do it again (next maybe with gluten free (gf) orzo pasta) :)
This is such a great recipe ❤️ the flavours are incredible!
Yay! SO happy to read your note, Deb! Thank you for your star rating and giving the orzo a go!
Absolutely delicious! Thought I’d have leftovers, but we just about ate it all in one night!!
I completely understand! Thank you for your note, Linda!
Opps. Forgot to rate it.
Thank you, Sally!
Yummm! It apparently made 4 servings but my husband and I ate it all last night! Absolutely delicious. I couldn’t find garlic and herb feta so used Alouette spreadable cheese with garlic and herb. Put lots of little blobs of it in the orzo, mixed it around and it got melty and creamier. So good. Thank you!
I usually substitute pecans for pine nuts in most pestos, except when using walnuts for a different texture.
Always tasty results and less expensive.
Your thoughts on sautéing the veggies instead? I realize there would be a different flavor profile, but I’d much prefer to sauté and keep an eye on them.
Hi Mary! Yes, you can saute’… this way too, you can adjust timing to taste, whether tender crisp or cooked to a softer consistency. You’ll most likely need to batch saute since there’s so many veggies. Let us know how it goes, okay?
Definitely a favorite! I loove toasting the orzo and cooking it in chicken stock. It definitely adds to the flavor and all the roasted veggies are just addicting!
this is my go to company dish. everyone always loves it. i’ve used leftovers the next morning in a crustless quiche. yummo.
Absolutely delicious. My husband wants me to make it again soon.
Hi Irene! Love hearing this… weekly rotation? Thank you for your note and giving the orzo a go!
Outstanding flavor
Yay! So happy to receive your note, Paula. Thank youuuu!
Absolutely delish!!!
I am late to this party, but this was wonderful! We are having a blizzard, and this was a lovely, warm treat for lunch. While it has quite a few ingredients, they are all simple, and together create a lovely meal
Hi Michele! Never late.. SO happy you found this popular and delicious recipe! Perfect and cozy for a blizzard!
This is one of our favorite roasted veggie dishes of all time. The entire family loves it.
I added chicken thighs to this and it was AMAZING! Sauteed the chicken thighs with salt, pepper, and garlic powder on them. Then toasted the Orzo in the same pan in the oil and fond from the chicken. The whole thing was awesome.
This recipe is in my regular rotation. SO good!
Best news ever, Emma! Thank you for your note and star rating!
A favorite!!
Delicious! We went back for seconds. I used cashews as that’s what I had on hand and it was great.
Hi Shelly! Hooray for seconds! Thank you for your note and giving the recipe a go 🙌🏻
Fantastic recipe, never usually leave reviews but this was good! A different flavor with every bite which so many veggie recipes often lack.
Hi Mark! Thank you for coming back, leaving a note and star rating! DAY MADE!
An outstanding recipe. Take the time to spread out the veggies when roasting. I actually left out the tomatoes and pine nuts and it was still amazing.
Yayy! SO happy to read your note, Monica! Thank you for giving the recipe a go and sharing your tip and spreading out the veggies!
I have made this recipe several times, and each times it is so delicious! The flavors from the roasted vegetables and the dressing have so much flavor! I added some chopped jalapeno because I had it on hand. I will be serving this for a dinner party tonight, along with lime tilapia and roasted cauliflower. Thank you for sharing! I highly recommend!
Super happy to hear you’re enjoying the orzo, Swati! I hope it was a hit at your dinner party! Thank you for your note :D
Loved this dish. Will definitely make again. Would be nice with halloumi or mozzarella too.
Oh my, halloumi or mozzarella sound delish! Thank you for your rating and giving the recipe a go, Suze!
Absolutely delicious! I used green beans instead of asparagus, just because we had asparagus the night before, and baby Bella mushrooms, because my store did not have cremini mushrooms. I got a big thumbs up from my husband!
Hooray! Thank you for coming back and leaving a note, Sue! Those green beans sounds so delightful. Love that thumbs up – it’s a WIN-WIN!
This recipe is my favorite one I’ve found on Pinterest. It’s so delicious and everyone I’ve served it to lives it too. Thank you so much!!
Hiii Kit! I’m so happy to read your note. Thank you for giving the recipe a go!
This was so so good! I didn’t change anything except extra garlic, and it was perfect.
Is the calorie estimate per serving or for the whole dish?
Thank you!
Hooray! Thank you for your note and recipe rating, Emily. I’m on board for extra garlic :D !! The calorie estimate is for one serving.
Honestly one of the best things I’ve ever made! So delicious! Made it as a main course, great for meal prep/lunches, and as a side with a nice piece of salmon! Delicious!!!
Hooray! So happy to read your note, Leah!
This was delicious. I added spinach to mine as well. I can hardly wait to eat the leftovers for lunch tomorrow.
Spinach is SO yum in this! Thank you for your note and giving the recipe a go, Rita.
I never leave reviews on recipes, but this one was so good I had to review it. This was absolutely delicious. I doubled the orzo because I love pasta and I think it turned out to be the perfect ratio. I really have no words for how great this recipe is. I will definitely use this recipe for future get togethers or parties!
Thank you so much for sharing this recipe.
Hiii Hannah! Thank you for your note and giving the recipe a go – doubling the orzo sounds fabulous! So happy to hear you’re enjoying the recipe!
Hi Traci
I have just enjoyed a lovely meal of the Garlic Snape Pesto with spaghetti stringy ham and marinated peppers. I topped it with finely grated parmesan and lots of cracked pepper. It was yum and my husband who does not like too much garlic loved it too. Thankyou Traci
Hi Dawn! Thank you for your note and giving the pesto a go! SO happy to hear you and your husband are enjoying the recipe!
This recipe is amazing. You can roast whatever vegetables you choose and it is perfect for a simple dinner or a party! Used herb infused olive oil and fresh Meyer lemon for the dressing. Thank you so much for sharing!
This recipe was so tasty, I did add a little bit of fig balsamic, and that created the perfect touch! I used the jovial GF Orzo, and it also worked great in the recipe!
Hi Cedella! Thank you for your note and sharing your tip. That fig balsamic sounds amazing!
So, so good! I discovered this recipe probably a couple of years ago and it’s been in my regular rotation since!
Hooray! So happy to hear Maddie. Thank you for your note!
I made this and my fiance said it was delicious and he could eat it every day!! This makes me very happy as I never get this kind of response from the dinners I cook 😂
I left out the pine nuts (they were £3/100g! at Asda) so I’ll look at Aldi next time.
Regarding the veg, I checked at 25mins & just about saved them from being burnt to a crisp, so definitely keep a close eye 👀.
I’ll probably use a little less oil on the dressing next time too.
This was the first time I’ve cooked Orzo & was pleasantly surprised. I now prefer it to all other pasta.
Overall very nice!!
Hi Kerry! SO happy to hear of your success! Isn’t orzo so nice? Slivered or blanched almonds are delicious with this recipe too.
I made your dish for a Greek potluck and it was so tasty! I will definitely be making it again. The host just asked me for the recipe to make it for Mother’s Day and I was very happy to share it. Thanks!
SO happy to hear Karin! Thank you for your note and giving the recipe a go. A Greek potluck sounds like so much fun! Thank you for sharing the recipe :D
Delicious! Followed the recipe amounts very carefully (the asparagus was a bit more wooden than expected, so we were a little short there, and our family likes less salt and pepper than most do), and it was excellent. The first time I’ve cooked with orzo or asparagus, and the recipe made it easy.
Great for our meatless Monday dinner. Thank you!
Hi Michael! Thank you for coming back and leaving a note. Hooray for Meatless Monday! SO happy to hear it was a success!
I made this today for my lunch meal prep for the week and I absolutely love it! It is so versatile, I subbed some of the veggies you listed for what I had in the fridge and it was still delicious! Plus I’ve had a box of orzo I had no clue what to do with for forever. I will definitely be making this again!
Hooray Stephanie! Thank you for your note and sharing your notes. Isn’t orzo soooo good?!
This may be one of the best things I’ve ever eaten!!! SOO GOOD!!! I did not have lemon juice, so I used lemon pepper instead and did not add extra olive oil. I will definitely be making this again…and again…and again…
SO happy to hear Jinna! Thank you for your note and tip on lemon pepper – sounds fantastic!