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. [ See recipe card for step by step VIDEO and full recipe video ]
Table of Contents
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.
Roasted veggies like asparagus shine in this vegetarian orzo 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 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.
Related: Summer Pesto Tortellini Salad is a summertime fan favorite!
Quick Guide: 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. In summary, here’s how to make it (see recipe card below for details):
- First, roast the red or yellow bell pepper, mushrooms, tomatoes, asparagus and shallot 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 skillet.
- Finally, whip up the dressing using olive oil, lemon juice salt & pepper.
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, 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 salad in addition to that crusty bread and wine. It will be a memorable meal for everyone who enjoys it.
Orzo Pasta Recipe Notes
- 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.
- Substitute the pine nuts with toasted chopped or slivered almonds or hazelnuts if desired.
- For an Orzo Pasta Salad, share this recipe 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.
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.”
More Veggie Pasta Recipes to Love
- Roasted Cauliflower Mac and Cheese
- Lemon Orzo Pasta Salad with Asparagus, Spinach and Feta
- Orecchiette with Garlicky Kale and Breadcrumbs
- Greek Orzo Pasta Salad
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 (Leave off for Vegan Option)
For the Dressing:
- 2 Tbs Extra Virgin Olive Oil
- 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.
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!
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!