Easy Orzo Pasta with Roasted Vegetables and Parmesan Recipe

Easy Orzo Pasta with Roasted Vegetables and Parmesan Recipe: Easy Orzo Pasta with Roasted Vegetables and Parmesan is the ideal combination of roasted vegetables that have been seasoned and roasted, served in a light lemon dressing with a sprinkle of fresh basil and shavings of parmesan cheese. This recipe for orzo pasta is going to wow you with its incredible flavour! Whether served hot or cold.

Easy Orzo Pasta with Roasted Vegetables and Parmesan Recipe



Roasted Vegetables (*see notes for using leftover grilled or sauteed vegetables) 
  • 1 large (or 2 small zucchini), diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small yellow onion, peeled and diced
  •  cup good olive oil
  • 1 tablespoon good balsamic vinegar
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried parsley
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper


  • ½ pound orzo or small-shaped pasta


  •  cup freshly squeezed lemon juice (2 lemons)
  • 1 teaspoon lemon zest
  •  cup good olive oil
  • 1 clove garlic, cut in half
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  • ¼ cupGrilled Olives, sliced (or other olives of choice)
  • 1 cup shaved parmigiano (parmesan cheese)
  • ¼ cup fresh basil, torn by hand
  • 3 tablespoons pine nuts (optional)


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  • Put the oven on to 425 degrees Fahrenheit. Prepare a baking pan by lining it with parchment paper and setting it aside.
  • Place the bell peppers, onion, garlic, olive oil, balsamic vinegar, herbs, salt, and pepper that have been cut into pieces on a large sheet pan after throwing them together in a large mixing bowl.


  • Bake for twenty to twenty-five minutes, turning once with a spatula, until the surface is browned.
    Create the dressing.
  • The lemon juice, lemon zest, olive oil, garlic, salt, and pepper should be mixed together in a small jar that has a lid. Shake the mixture until it is completely incorporated.


  • You could also use a whisk to combine them in a small bowl like you would normally do. Put aside for later.
  • Orzo should be cooked in salted water that is boiling for seven to nine minutes (according to the directions on the package), until it is tender.


  • After draining, transfer the contents to a deep serving bowl. To the pasta, add the vegetables that have been roasted. Mix together by tossing.
  • Apply the dressing to the pasta and vegetables and mix thoroughly. Make sure to throw away the garlic chunks. To combine, give it a toss.


  • After the mixture has been allowed to reach room temperature (which should take about 15 minutes), add the shaved parmigiano (parmesan), fresh basil, grilled olives, and pine nuts (if you are using them). To combine, give it a toss. You can serve it cold or at room temperature. Have fun!



Q1. Can I use different types of vegetables in orzo pasta salad?

In fact, you can add many kinds of vegetables to orzo pasta salad, like artichoke hearts, roasted red peppers, asparagus, and more. Make sure to cut them up into small pieces and roast or cook them however you like.


Q2. Can I make orzo pasta salad ahead of time?

You can make the orzo pasta salad ahead of time and put it in the fridge until you’re ready to serve it. It might be necessary to change the seasoning or add the dressing before serving.


Q3. Can I add protein to orzo pasta salad?

Yes, you can add healthy foods like grilled chicken, prawns or tofu to orzo pasta salad. If you don’t want meat, you can add beans or chickpeas.


Q4. Should I rinse orzo pasta for pasta salad?

No! You shouldn’t rinse the orzo because that will remove the starches and make it less able to soak up the dressing and flavours. Mix the roasted vegetables and dressing into the salad. Let it cool a bit before adding the Parmesan cheese.

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