If you’re craving a vibrant, hearty meal that dazzles with both flavor and color, the Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe is about to become your new favorite. This dish beautifully balances tender orzo pasta, perfectly roasted vegetables, tangy feta cheese, and a bright, zesty herbed dressing that ties everything together like a flavor hug. It’s a joyful medley of textures and tastes that’s equally wonderful for a quick weeknight dinner or a satisfying lunch with friends, showcasing how simple ingredients can transform into something truly special.
Ingredients You’ll Need
Gathering straightforward, fresh ingredients is all you need for this recipe. Each one brings its own touch to the dish—whether it’s the sweetness from the roasted tomatoes, the creaminess of feta, or the punchy zing of the herbed dressing, everything works in harmony to make the Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe unforgettable.
- 1½ cups uncooked orzo pasta: Provides a chewy, pasta base that soaks up all the flavors beautifully.
- 2 tbsp olive oil, divided: One portion for roasting, one for the dressing, lending richness and a smooth mouthfeel.
- 1 cup cherry tomatoes: Burst with natural sweetness and juicy freshness after roasting.
- 1 zucchini, sliced: Adds subtle earthiness and a tender bite when roasted.
- 1 red bell pepper, chopped: Infuses the dish with vivid color and a mild, sweet crunch.
- 1 small red onion, sliced: Caramelizes during roasting for a deep, savory flavor.
- Salt and black pepper, to taste: Simple seasonings essential for enhancing every ingredient’s natural goodness.
- 1 tsp dried oregano: Brings a Mediterranean herbal warmth to the roasted veggies.
- ½ tsp paprika: Adds subtle smokiness that enriches the overall profile.
- ½ cup crumbled feta cheese: Offers a creamy, salty contrast that makes the dish irresistibly tasty.
- 3 tbsp olive oil (for dressing): The base for the herbed dressing, balancing acidity and herbs.
- 1 tbsp lemon juice: Injects a bright, zesty note that lifts the flavors.
- 1 tsp Dijon mustard: Adds subtle sharpness and depth to the dressing.
- 1 clove garlic, minced: Gives a punch of savory aroma and complexity.
- 1 tbsp chopped fresh parsley: Freshens the dressing with vibrant green herbal notes.
- 1 tbsp chopped fresh dill or basil: Choose your favorite for a fragrant twist to the dressing.
How to Make Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to keep things clean and prevent sticking. Toss your cherry tomatoes, zucchini, red bell pepper, and red onion with 1 tablespoon of olive oil. Sprinkle on the dried oregano, paprika, salt, and pepper to coat every piece with tasty spices. Spread the vegetables out evenly on the prepared sheet and roast them for about 20 to 25 minutes until they’re tender and just starting to caramelize, which brings out deep, natural sweetness in every bite.
Step 2: Cook the Orzo
While the veggies are in the oven, cook your orzo pasta according to the package instructions—typically just a few minutes until al dente. Drain and set aside, allowing the pasta to cool slightly. The orzo acts as the perfect canvas for all those delicious roasted flavors, soaking up the dressing in the next steps.
Step 3: Whisk Together the Herbed Dressing
In a small bowl, combine 3 tablespoons of olive oil, lemon juice, Dijon mustard, and the minced garlic. Add your freshly chopped parsley and dill or basil for gorgeous herbal brightness. Season the dressing with salt and pepper to taste, and whisk it thoroughly until everything emulsifies into a smooth, vibrant dressing that will enliven every element of your bowl.
Step 4: Assemble the Orzo Bowl
Divide the cooked orzo between your serving bowls, then top generously with the fragrant roasted veggies. Sprinkle the salty, crumbly feta cheese over the top. Finally, drizzle the herbed dressing over everything and gently toss it all together to marry the flavors perfectly. This step is where the magic happens—the dressing glistens and coats everything lightly, pulling every bite into delicious harmony.
How to Serve Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe
Garnishes
For an extra pop of freshness, a few more herbs like chopped parsley or basil can be sprinkled on top at the end. Toasted pine nuts or slivered almonds add a lovely crunch, while a squeeze of lemon juice just before serving amps up the brightness. These little touches make the dish feel fresh and special every time.
Side Dishes
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe shines as a satisfying main, but pairing it with warm, crusty bread or a crisp green salad balances the meal beautifully. For something heartier, grilled chicken or falafel on the side complement the medley of Mediterranean flavors wonderfully.
Creative Ways to Present
Try serving this orzo bowl in individual mason jars for a stunning picnic or lunchbox idea that looks as delightful as it tastes. Layer the orzo and roasted veggies, then top with feta and dressing just before eating. Alternatively, arrange the roasted veggies in a colorful ring around the orzo in a large platter for an elegant family-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe keeps beautifully covered in the fridge for up to three days. Keep the dressing separate if possible to maintain freshness, and toss before serving.
Freezing
Since the feta and fresh herbs may lose their texture when frozen, it’s best to freeze only the orzo and roasted veggies in an airtight container for up to one month. Thaw overnight in the fridge and add fresh cheese and dressing upon reheating for the best results.
Reheating
To reheat, gently warm the orzo and veggies in a microwave or on the stovetop with a splash of water or olive oil to prevent drying out. Add fresh feta and herb dressing after heating to preserve their bright flavors and creamy texture.
FAQs
Can I use different vegetables in this Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe?
Absolutely! This recipe is super adaptable—feel free to swap in eggplant, mushrooms, asparagus, or any veggies you love or have on hand. Just keep the roasting times in mind to ensure they’re tender and caramelized.
Is this recipe suitable for vegetarians?
Yes, this dish is perfect for vegetarians as it contains no meat or seafood. The feta cheese adds a wonderful creamy protein element, making it a complete meal.
What can I substitute for feta if I’m allergic or don’t eat cheese?
If you need a dairy-free option, try crumbled tofu seasoned with a touch of lemon and salt or use a sprinkle of toasted nuts for texture and a bit of richness.
Can I make the herbed dressing in advance?
Definitely! The dressing can be made a day ahead and stored in the refrigerator. Just give it a quick whisk before using to recombine the ingredients for splashy, fresh flavor.
What’s the best way to reheat leftovers without losing flavor?
Warm the orzo and roasted vegetables gently on the stovetop with a bit of olive oil or in short bursts in the microwave. Add the feta and fresh dressing only after reheating to keep their textures and bright flavors intact.
Final Thoughts
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe has such a warm, inviting quality that it’s hard not to fall in love with it. It’s vibrant, satisfying, and surprisingly simple to prepare—making it an ideal recipe to keep in your repertoire for busy nights or for sharing with friends. I can’t wait for you to make it and enjoy all the bright, delicious flavors that come together so perfectly in this lovely bowl.
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: Lunch, Dinner, Salad Bowl
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and healthy Orzo Bowl featuring tender roasted vegetables, creamy crumbled feta, and a zesty herbed dressing. This recipe combines the comforting texture of orzo pasta with flavorful roasted cherry tomatoes, zucchini, red bell pepper, and red onion, all enhanced by a fresh homemade dressing bursting with herbs and lemon.
Ingredients
Orzo and Roasted 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 Topping
- 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 and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Roast Vegetables: In a large bowl, toss cherry tomatoes, zucchini slices, chopped red bell pepper, and sliced red onion with 1 tablespoon olive oil, dried oregano, paprika, salt, and black pepper. Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes until the veggies are tender and lightly caramelized.
- Cook Orzo: While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 7 to 10 minutes, until al dente. Drain the orzo and set aside.
- Make Herbed Dressing: In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, chopped fresh parsley, chopped fresh dill or basil, salt, and black pepper. Mix until emulsified and flavorful.
- Assemble Bowls: Divide the cooked orzo evenly among serving bowls. Top each bowl with the roasted vegetables.
- Add Feta and Dressing: Sprinkle crumbled feta cheese over the vegetables. Drizzle the herbed dressing evenly on top and gently toss everything together before serving to combine flavors.
Notes
- For a vegan version, omit feta or substitute with a plant-based cheese.
- Feel free to swap fresh dill with basil or parsley based on your preference.
- Roast the vegetables until caramelized but not burnt for best flavor.
- Use gluten-free orzo if you need a gluten-free meal.
- Leftovers can be stored in the refrigerator for up to 3 days; toss before serving.
