Side Dishes

Orzo with Roasted Vegetables

at a glance
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 servings
4.5 — Votes 4 votes

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This orzo salad with beautifully roasted vegetables is the perfect side dish for just about any occasion!

Top down view of orzo salad in a large bowl with a wooden serving utensil.

Orzo with Roasted Vegetables

My mom, Katy Garcia, has been making this salad for years, and I am finally bringing it to you (I’m sorry I’ve held onto it for so long!). It is light, packed full of flavor, and a great way to put a variety of yummy vegetables to use. There’s a savory sweetness from the roasted veggies that is perfectly balanced by the salty tang of both the feta cheese and fresh lemon juice that brings all of the flavors together. It is an all-time family favorite, and I know you’ll enjoy it too!

Orzo Salad Ingredients

Roasted orzo salad ingredients on a grey and white marble surface.
  • 16 ounces of orzo (we like this one for gluten-free)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 eggplant
  • 1 purple onion
  • 1 zucchini
  • 6 carrots
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • ¼ teaspoon of pepper
  • Juice of 2 lemons
  • 16 ounces of crumbled feta
  • Parsley, for garnish

Ingredient Modifications

  • Make it nightshade-free: Omit the eggplant and bell peppers and substitute in a bunch of asparagus, a yellow squash, and a medium sweet potato. 
  • Make it dairy-free: Omit the crumbled feta altogether or use a vegan feta cheese to make this dish dairy-free.
  • Make it gluten-free: Use a gluten-free orzo pasta to make this salad gluten-free. You could also use basmati rice or quinoa for a non-pasta option.

Quick Guide: How to Make Orzo Salad with Roasted Vegetables

The process couldn’t be simpler to make this flavorful orzo salad. Here’s how you’ll make it:

Chopped vegetables in a glass bowl next to a wooden cutting board with a knife and more vegetables.
Roasted vegetables on sheet pan.
Wooden serving spoon scooping roasted vegetables over cooked orzo.
Hand squeezing lemon over bowl of roasted vegetables and orzo.
Feta cheese sprinkled on roasted vegetables.
Roasted vegetables combined.
  1. Preheat the oven. Preheat your oven to 375°F. 
  2. Roast the veggies. Chop your vegetables into 1-inch pieces, then toss with olive oil, salt, and pepper. Spread the veggies evenly on a baking sheet and roast for 45 minutes.
  3. Cook the orzo. Cook the orzo according to the package instructions, then drain and rinse. *Rinsing is an important step to stop the cooking and ensure that the orzo doesn’t get too sticky. 
  4. Stir in the veggies. To the orzo, stir in the roasted vegetables, the juice of 2 lemons, and the feta cheese.
  5. Chill, serve, and enjoy! Top with parsley and chill until you’re ready to enjoy (at least 1 hour), serve, and enjoy!

What to Serve with Summer Orzo Salad

This summer orzo salad makes the perfect side dish for any occasion and is sure to impress. If you’re looking to make it a full meal, it pairs beautifully with a simple grilled chicken breast or Greek-inspired beef kabobs .

Large bowl of orzo salad with a small plate with a serving of orzo salad on the side.

How to Store Orzo Salad

Store your orzo salad in an airtight container in the fridge for 3-5 days. 

Q Is orzo pasta or rice?
A

Orzo is a short-cut pasta that looks like rice, but it is actually pasta.

Q How do you cook orzo?
A

You cook orzo just like any other pasta by adding it to boiling water and cooking until done. Be sure not to overcook your orzo, as it will get mushy.

Q Is orzo high in fiber?
A

Orzo is a fiber-rich food, especially if it is made from whole wheat. Grain-free orzo is also high in fiber.

Q Is orzo pasta gluten-free?
A

Orzo pasta is not inherently gluten-free, as it is typically made with a white or whole wheat flour. However, there are really delicious gluten free orzo options like Jovial Grain Free Cassava Orzo.

Q How long does orzo salad last in the fridge?
A

This orzo salad will last up to 5 days in the fridge.

a bowl of mexican street corn salad garnished with cotija cheese, cilantro, lime wedges, and tajin

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Roasted Vegetable Orzo Salad

By: Cassy Joy Garcia
4.5 — Votes 4 votes
Prep Time: 15 mins
Cook Time: 45 mins
Servings: 6 servings
This orzo salad with beautifully roasted vegetables is the perfect side dish for just about any occasion!

Ingredients  

  • 16 ounces orzo
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 eggplant chopped
  • 1 purple onion chopped
  • 1 zucchini chopped
  • 6 carrots chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 lemons juiced
  • 16 ounces feta crumbled
  • 1 bunch parsley

Instructions

  • Preheat your oven to 375℉.
  • Chop your vegetables into 1-inch pieces, then toss with olive oil and salt and pepper. Spread the veggies evenly on a baking sheet and roast for 45 minutes.
  • Cook the orzo according to the package instructions, drain, and rinse. Rinsing is an important step to stop the cooking and ensure that the orzo doesn’t get too sticky.
  • To the orzo, stir in the roasted vegetables, juice of 2 lemons, and the feta cheese.
  • Top with parsley and chill until you’re ready to enjoy (at least 1 hour), serve, and enjoy!

Nutrition Information

Nutrition Facts
Roasted Vegetable Orzo Salad
Amount per Serving
Calories
582
% Daily Value*
Fat
 
23.3
g
36
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
67.3
mg
22
%
Sodium
 
1127.7
mg
49
%
Carbohydrates
 
79.1
g
26
%
Fiber
 
7.1
g
30
%
Sugar
 
12.1
g
13
%
Protein
 
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

  • Make it nightshade-free. Omit the eggplant and bell peppers and substitute in a bunch of asparagus, a yellow squash, and a medium sweet potato.
  • Make it dairy-free. Omit the crumbled feta altogether or use a vegan feta cheese to make this dish dairy-free.
  • Make it gluten-free. Use a gluten-free orzo pasta to make this salad gluten-free. You could also use basmati rice or quinoa for a non-pasta option.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. Erin Sadler says

    Erin Sadler —  07/09/2022 At 12:43

    5 stars
    Oh my gosh. I LOVE the new website. And this recipe is perfect for my recent farmer’s market haul. Thank you for all of the effort you put into the revamp. It really does make my life easier. = )

    • Melissa Guevara says

      Melissa Guevara —  07/13/2022 At 10:58

      Those are such kind words, Erin! Thank you so much for taking the time to share your feedback with us. It is our pleasure. -Team F&F

  2. Elaine says

    Elaine —  08/07/2022 At 13:38

    5 stars
    So good! I made it with a box of Jovial pasta because I am not a fan of gluten free orzo that is available to me. I also added some chicken sausage because I need some protein. This is going to be a great lunch to reheat all week!

    • Melissa Guevara says

      Melissa Guevara —  08/08/2022 At 15:11

      Those sound like great substitutes/additions, Elaine! We are so glad you enjoyed (and will continue to enjoy throughout the week!). Thank you for taking the time to share with us. -Team F&F

  3. Mrs. Meredith says

    Mrs. Meredith —  09/30/2022 At 19:18

    When adding chicken to this recipe, is it eaten cold for lunch or does it need reheated?
    My husband doesn’t have access to a place to heat lunches.
    Thanks for all y’all do on the F&F website!

    • Melissa Guevara says

      Melissa Guevara —  10/02/2022 At 21:23

      Hi Meredith! This can be enjoyed warm or cold, it’s delicious both ways! Hopefully that helps as a cold lunch option for your husband since he isn’t able to heat his lunches. -Team FF

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