If you’re on the lookout for a vibrant, wholesome meal that bursts with color, flavor, and a delightful mix of textures, then you have to try the Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe. It’s a comforting yet fresh dish that marries tender orzo pasta with beautifully caramelized roasted vegetables, tangy crumbled feta, and a zesty herbed dressing. Perfect for any season, this bowl is not only a feast for your taste buds but also a cinch to prepare, making it a fast favorite to keep in your recipe rotation.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making this Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe truly shine. Each component is thoughtfully chosen to bring balance, from the creamy feta to the aromatic herbs that brighten the dish.
- 1½ cups uncooked orzo pasta: The tender, rice-shaped pasta acts as a perfect base to soak up flavors.
- 2 tbsp olive oil, divided: Adds richness and helps achieve perfect roasting and dressing emulsification.
- 1 cup cherry tomatoes: Juicy bursts of sweetness that roast beautifully to add depth.
- 1 zucchini, sliced: Offers a mild flavor and tender texture, balancing the roasted veggies.
- 1 red bell pepper, chopped: Brings vibrant color and a touch of natural sweetness.
- 1 small red onion, sliced: Adds a subtle pungency that mellows wonderfully when roasted.
- Salt and black pepper, to taste: Essential for seasoning every element just right.
- 1 tsp dried oregano: Imparts classic Mediterranean earthy notes to the veggies.
- ½ tsp paprika: Adds a hint of smoky warmth without overpowering.
- ½ cup crumbled feta cheese: The creamy, salty finish that elevates the flavor profile immensely.
- 3 tbsp olive oil: For the herbed dressing, to create a silky, fragrant coating.
- 1 tbsp lemon juice: Brightens the dressing with a fresh, tangy kick.
- 1 tsp Dijon mustard: Adds a subtle sharpness and helps emulsify the dressing.
- 1 clove garlic, minced: Provides aromatic depth and a savory punch.
- 1 tbsp chopped fresh parsley: Adds bright, grassy freshness.
- 1 tbsp chopped fresh dill or basil: Choose your favorite herb for a fragrant twist.
How to Make Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe
Step 1: Prepare and Roast the Vegetables
Begin 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 slices, chopped red bell pepper, and sliced red onion in one tablespoon of olive oil, then sprinkle over the oregano, paprika, salt, and freshly ground black pepper. Spread the veggies evenly so they roast rather than steam, then pop them in the oven for about 20 to 25 minutes. You’ll want to watch for them to become tender and lightly caramelized, bringing out their natural sweetness with a slight crispness on the edges.
Step 2: Cook the Orzo
While the veggies are roasting, bring a pot of salted water to a boil and cook the orzo pasta according to the package instructions—usually about 7 to 9 minutes for that perfect al dente bite. Once cooked, drain and set aside, letting it cool slightly so it’s ready to marry perfectly with the roasted goodness.
Step 3: Whisk Together the Herbed Dressing
In a small bowl, combine three tablespoons of olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Add the chopped fresh parsley and your choice of chopped dill or basil, then season lightly with salt and pepper. Whisk these ingredients together until you have a smooth, fragrant dressing that will tie the entire dish together with a fresh, zesty note.
Step 4: Assemble the Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe
Divide the cooked orzo between your serving bowls. Load the top generously with the roasted veggies and sprinkle the salty crumbled feta evenly across each bowl. Finally, drizzle the herbed dressing over everything and gently toss it all together. This step helps all the flavors mingle while ensuring every bite is perfectly coated.
How to Serve Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe
Garnishes
For an extra layer of flavor and texture, consider sprinkling some toasted pine nuts or walnuts on top for a delightful crunch. Fresh lemon zest or a few extra sprigs of herbs like parsley or dill will brighten the dish visually and enhance the fresh, vibrant flavors even more.
Side Dishes
This orzo bowl stands beautifully on its own, but if you want to turn it into a bigger feast, pair it alongside grilled chicken or a crisp green salad. Warm, crusty bread also complements the creamy feta and tangy dressing perfectly, rounding out the meal with satisfying texture.
Creative Ways to Present
Try layering the roasted veggies and orzo in a large glass bowl for a pretty presentation that shows off the dish’s vibrant colors. Alternatively, serve it in smaller individual ramekins to make elegant, ready-to-serve portions for guests. For a picnic or packed lunch, this recipe travels well and looks just as stunning cold as it does room temperature.
Make Ahead and Storage
Storing Leftovers
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain maximum freshness, and toss together just before serving.
Freezing
While the roasted veggies and orzo can be frozen separately, the feta cheese’s texture is best when fresh, so it’s recommended to freeze the components without the feta. When ready to enjoy, thaw in the refrigerator overnight and reheat gently if desired.
Reheating
Reheat leftovers in a microwave-safe dish or on the stovetop over low heat, stirring occasionally to warm evenly. Add the herbed dressing and fresh feta after reheating to preserve their bright, fresh flavors.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! Small pasta shapes like couscous, pearl couscous, or even small shells work well and will hold the dressing nicely, though the texture will differ slightly from traditional orzo.
Is it possible to make this recipe vegan?
Yes, simply omit the feta or substitute it with a vegan cheese alternative or toasted nuts for that salty, creamy element. Make sure your dressing ingredients are likewise vegan-friendly.
How spicy is the dish?
The dish is not spicy but has a warm undertone from paprika and a bright tang from lemon juice and herbs. You can always add a pinch of red pepper flakes if you prefer a bit more heat.
Can I prepare the vegetables ahead of time?
Definitely. You can roast your vegetables a day before and store them in the refrigerator. Just bring them to room temperature before assembling the bowl for the best flavor and texture.
What herbs work best for the dressing?
Parsley pairs beautifully with dill or basil, but you can experiment with fresh mint or thyme for a different flavor profile that’s equally delicious and fresh.
Final Thoughts
There is something incredibly satisfying about this Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing Recipe that just makes you want to dive right in again and again. It’s colorful, healthy, and bursting with fresh flavors that feel like a warm hug on a plate. Whether you’re cooking for yourself or feeding friends, it’s a dish that impresses with minimal effort. I hope you enjoy making and sharing this delightful recipe as much as I do!
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
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing is a vibrant and healthy dish featuring tender roasted vegetables, flavorful orzo pasta, and a zesty homemade herb dressing. Perfect for a wholesome lunch or dinner, it combines Mediterranean-inspired ingredients with a simple roasting technique to bring out the natural sweetness of the veggies and a creamy touch from the crumbled feta cheese.
Ingredients
Roasted Vegetables
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
Orzo Pasta
- 1½ cups uncooked orzo pasta
Herbed Dressing
- 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
Garnish
- ½ cup crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. This setup ensures even roasting and easy cleanup.
- Roast Vegetables: In a large bowl, toss the cherry tomatoes, zucchini, chopped bell pepper, and sliced red onion with 1 tablespoon of olive oil, dried oregano, paprika, salt, and black pepper until everything is evenly coated. Spread the vegetables out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are tender and lightly caramelized, bringing out their natural sweetness and depth of flavor.
- Cook Orzo: While the vegetables roast, cook the orzo pasta according to the package instructions in boiling salted water. Once cooked to al dente, drain the orzo and set it aside, keeping it warm until assembly.
- Make Herbed Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, chopped fresh parsley, and dill or basil. Season with salt and black pepper to taste. This dressing will add a bright, fresh, and tangy flavor that complements the roasted vegetables and feta beautifully.
- Assemble the Bowl: Divide the cooked orzo evenly between serving bowls. Top each bowl with a generous portion of the roasted vegetables and sprinkle the crumbled feta cheese over the top for a creamy, salty contrast.
- Finish and Serve: Drizzle the herbed dressing over the bowls and gently toss everything together just before serving to combine the flavors. Enjoy this wholesome and satisfying meal warm.
Notes
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- The roasted vegetables can be varied based on seasonal availability—try adding eggplant or mushrooms.
- Cook the orzo just until al dente to prevent it from becoming mushy when mixed with the dressing.
- Make the dressing ahead and store it in the fridge for up to 2 days for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
