Mediterranean roasted veggie & lemon herb orzo
A light and refreshing Mediterranean pasta dish using orzo (small rice-shaped pasta) tossed with roasted vegetables, olives, fresh herbs, and a bright lemon dressing. It’s healthy, vibrant, and perfect as a main or side, combining nutty orzo with tender veggies, fresh herbs, and tangy lemon.
Prep & Cook Time:
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients:
Pasta & Veggies:
1 cup orzo pasta
1 small zucchini, diced
1 red bell pepper, diced
1/2 cup cherry tomatoes, halved
1/4 cup black olives, sliced
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper, to taste
Lemon Herb Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, minced
1 tbsp chopped fresh parsley
1 tsp chopped fresh dill (optional)
Salt & pepper, to taste
Optional Garnish:
Crumbled feta cheese
Toasted pine nuts
Fresh basil leaves
Instructions:
1. Cook Orzo:
Boil orzo in salted water according to package instructions until al dente. Drain and set aside.
2. Roast Vegetables:
Preheat oven to 200°C (400°F).
Toss zucchini, bell pepper, and cherry tomatoes with olive oil, oregano, salt, and pepper.
Spread on a baking sheet and roast 15–20 minutes until tender.
3. Prepare Dressing:
Whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, salt, and pepper.
4. Assemble Pasta:
In a large bowl, combine cooked orzo, roasted vegetables, and olives.
Drizzle with lemon herb dressing and toss gently to coat.
Garnish with feta, pine nuts, and fresh basil if desired.
Tips & Notes:
You can swap orzo with whole wheat pasta for more fiber.
Add grilled chicken, shrimp, or chickpeas for extra protein.
Roasting the vegetables brings out their natural sweetness and adds depth to the dish.
Nutritional Information
Calories: 320 kcal
Protein: 8 g
Carbs: 40 g
Fat: 14 g
Fiber: 6 g
Sugar: 5 g