Mediterranean Orzo Pasta with Roasted Veggies & Olives
This dish combines tender orzo pasta with caramelized roasted vegetables, briny olives, tangy feta, and fresh herbs. Tossed in a lemony olive oil dressing, it’s refreshing yet satisfying. Serve warm as a main dish or chilled as a pasta salad.
Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4–6
Ingredients
For the Roasted Veggies
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper, to taste
For the Orzo & Mix-ins
1 ½ cups orzo pasta
½ cup Kalamata olives, pitted & halved
¾ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
For the Dressing
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 garlic clove, finely minced
Salt & pepper, to taste
Instructions
1. Roast the Veggies
Preheat oven to 400°F (200°C).
Toss zucchini, peppers, onion, and tomatoes with olive oil, oregano, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes until tender and caramelized.
2. Cook the Orzo
Bring a pot of salted water to boil.
Cook orzo according to package instructions (usually 8–10 minutes).
Drain, rinse lightly, and toss with a little olive oil to prevent sticking.
3. Make the Dressing
Whisk olive oil, lemon juice, zest, Dijon, garlic, salt, and pepper in a small bowl.
4. Assemble the Dish
In a large bowl, combine orzo, roasted veggies, olives, and dressing.
Toss well, then fold in feta, parsley, and basil.
5. Serve
Enjoy warm, room temperature, or chilled.
Notes & Tips
Add protein: Chickpeas, grilled chicken, or shrimp make it a complete meal.
Make it ahead: Keeps well in the fridge for 2–3 days, great for meal prep.
Switch it up: Use couscous, farro, or quinoa instead of orzo.
Frequently Asked Questions
Q: Can I make this vegan?
Yes — just omit the feta or use vegan feta.
Q: Should I peel the zucchini?
Not necessary; the skin adds texture and color.
Q: Can I serve this cold as a salad?
Definitely! It’s delicious straight from the fridge, especially on hot days.
Nutritional Information
Calories: 370 kcal
Protein: 11 g
Fat: 18 g
Carbs: 45 g
Fiber: 6 g