If you’re searching for a vibrant, wholesome dish that feels both fresh and comforting, the Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe is an absolute winner. This bowl is packed with tender roasted vegetables bursting with flavor, perfectly complemented by nutty orzo pasta and tangy, creamy feta cheese. The herbed dressing adds the perfect zing and bright finish to every bite, making it a go-to meal that’s as satisfying as it is easy to prepare.
Ingredients You’ll Need
This recipe comes together with simple, everyday ingredients that create an incredibly balanced and colorful dish. Each component plays a crucial role, from the tender orzo providing a light, fluffy base to the roasted veggies delivering natural sweetness and depth. The herbs and feta add freshness and a creamy contrast that brings the bowl to life.
- 1½ cups uncooked orzo pasta: The delightful, rice-shaped pasta that acts as the perfect base with a tender bite.
- 2 tbsp olive oil, divided: Used for roasting and dressing, giving richness and helping flavors meld.
- 1 cup cherry tomatoes: Sweet and juicy, they burst with flavor after roasting.
- 1 zucchini, sliced: Adds a mild, tender element with a subtle freshness.
- 1 red bell pepper, chopped: Provides vibrant color and natural sweetness once roasted.
- 1 small red onion, sliced: Brings savory sharpness that caramelizes beautifully in the oven.
- Salt and black pepper, to taste: Essential seasonings that enhance every ingredient.
- 1 tsp dried oregano: Adds an aromatic Mediterranean touch to the veggies.
- ½ tsp paprika: Gives a subtle smokiness and warmth.
- ½ cup crumbled feta cheese: The creamy, tangy highlight that brings everything together.
- 3 tbsp olive oil: For the herbed dressing, creating a smooth, luscious coating.
- 1 tbsp lemon juice: Adds bright acidity to balance the richness.
- 1 tsp Dijon mustard: A little kick that brings depth to the dressing.
- 1 clove garlic, minced: Infuses a fragrant, savory note throughout the bowl.
- 1 tbsp chopped fresh parsley: Freshness and a hint of greenery.
- 1 tbsp chopped fresh dill or basil: Choose your favorite herb for an extra burst of flavor.
How to Make Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe
Step 1: Roast the Vegetables to Perfection
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Toss your cherry tomatoes, zucchini, red bell pepper, and sliced red onion with 1 tablespoon of olive oil, dried oregano, paprika, salt, and black pepper. Spread them evenly on the baking sheet and roast for about 20 to 25 minutes. You want the veggies tender, with a light caramelization that enhances their natural sweetness and adds a lovely depth of flavor.
Step 2: Cook the Orzo Pasta
While the veggies are roasting, cook the orzo according to the package directions. The trick here is to drain it well and set it aside so it doesn’t become mushy. Tender orzo acts as the perfect neutral canvas that will soak up the flavors from the dressing and veggies without overpowering them.
Step 3: Whisk Together the Herbed Dressing
In a small bowl, combine the remaining 3 tablespoons of olive oil with lemon juice, Dijon mustard, minced garlic, chopped parsley, and your choice of fresh dill or basil. Season with a pinch of salt and pepper. Whisk everything together well until the dressing is smooth and aromatic. This dressing is what really ties the bowl together with its bright, herbaceous notes and creamy texture.
Step 4: Assemble Your Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe
Divide the cooked orzo into your serving bowls. Spoon the warm roasted veggies on top, then sprinkle generously with crumbled feta cheese. Drizzle the herbed dressing over everything and give the bowl a gentle toss to mix the flavors without crushing the roasted vegetables. This step ensures every bite is perfectly balanced with textures and tastes that will keep you coming back for more.
How to Serve Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe
Garnishes
For an extra pop of freshness and color, sprinkle additional fresh herbs like parsley or dill on top just before serving. You can also add a squeeze of lemon juice or a few extra crumbles of feta to enhance those bright, tangy notes.
Side Dishes
This orzo bowl pairs beautifully with simple, crisp sides. Think a light green salad with a lemon vinaigrette, some warm crusty bread for dipping, or even grilled chicken or fish if you want to make it a heartier meal. The versatility of this dish means it fits in at casual lunches and dinner parties alike.
Creative Ways to Present
For an eye-catching presentation, serve this bowl in individual, colorful ceramic dishes or rustic bowls that highlight the vibrant hues of the veggies and feta. Layer the roasted veggies artistically on top of the orzo instead of tossing, and drizzle the dressing just before serving for a beautiful glaze effect.
Make Ahead and Storage
Storing Leftovers
Leftover Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe stores beautifully in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you prefer to toss the bowl fresh when serving again to maintain the best texture of the roasted veggies and orzo.
Freezing
While the orzo and roasted veggies can technically be frozen, the texture of the feta and fresh herbs may change once thawed. For best results, freeze just the roasted veggies without the feta and dressing, then combine everything freshly when ready to eat.
Reheating
Gently reheat leftovers in a microwave or on the stove over low heat to avoid drying out the veggies. If you separated the dressing, add it after reheating to keep that fresh, bright flavor intact.
FAQs
Can I use other veggies in the Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe?
Absolutely! Feel free to swap in seasonal or favorite vegetables like asparagus, eggplant, or mushrooms. Roasting time may vary slightly depending on the vegetable’s density.
Is this recipe suitable for vegetarians?
Yes, this dish is vegetarian-friendly, thanks to wholesome ingredients like orzo, roasted vegetables, feta cheese, and herbs, making it a delightful meal for plant-based eaters who include dairy.
Can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the orzo pasta with gluten-free pasta or a grain like quinoa or rice. The rest of the recipe remains the same, keeping all the fresh flavors intact.
How long does it take to prepare this recipe?
From start to finish, it usually takes about 35 minutes, including roasting the vegetables and cooking the orzo. It’s perfect for a weeknight meal when you want something tasty without spending hours in the kitchen.
Can I prepare parts of this recipe in advance?
Definitely. You can roast the vegetables and cook the orzo ahead of time, then prepare the dressing just before serving. This makes assembly quick and stress-free, especially when entertaining.
Final Thoughts
I can’t recommend the Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe enough. It’s colorful, flavorful, and endlessly adaptable, making it a treasured staple in my recipe collection. Whether you’re looking for a nourishing lunch or a light dinner, this bowl delivers on every level. Give it a try—you’ll be amazed at how something so simple can taste so spectacular.
Print
Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and delicious Orzo Bowl featuring tender roasted vegetables, tangy crumbled feta, and a fresh herbed dressing. This easy-to-make Mediterranean-inspired meal balances hearty roasted zucchini, bell pepper, cherry tomatoes, and red onion with zesty lemon and fresh herbs for a perfect vegetarian bowl that’s ideal for a quick lunch or dinner.
Ingredients
Orzo and Vegetables
- 1½ cups uncooked orzo pasta
- 2 tbsp olive oil, divided
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- Salt and black pepper, to taste
- 1 tsp dried oregano
- ½ tsp paprika
Dressing and Toppings
- ½ cup crumbled feta cheese
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill or basil
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast Vegetables: In a large bowl, toss the cherry tomatoes, zucchini slices, chopped red bell pepper, and sliced red onion with 1 tablespoon of olive oil, dried oregano, paprika, salt, and black pepper to coat evenly. Spread the vegetables on the prepared baking sheet and roast in the oven for 20–25 minutes, or until they are tender and lightly caramelized.
- Cook Orzo: While the vegetables are roasting, cook the orzo pasta according to the package instructions. Once cooked, drain well and set aside.
- Prepare Herbed Dressing: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, chopped fresh parsley, dill or basil, and season with salt and black pepper to taste to create a flavorful dressing.
- Assemble Bowls: Divide the cooked orzo evenly between four serving bowls. Top each bowl with the roasted vegetables and sprinkle generously with crumbled feta cheese.
- Dress and Toss: Drizzle the herbed dressing over each bowl and gently toss the ingredients together to combine all the flavors before serving.
Notes
- You can substitute the fresh herbs in the dressing with other favorites like cilantro or mint for a different flavor profile.
- For a vegan option, omit the feta or replace with a plant-based cheese alternative.
- Use gluten-free orzo or another gluten-free pasta to make this dish gluten-free if needed.
- Leftover bowls can be stored in the refrigerator for up to 2 days and served cold or reheated.
