Roasted Vegetable Orzo Recipe – Easy Healthy Vegetarian Dinner Idea
This Chinese chicken salad recipe is fresh, crunchy, and flavorful, made with shredded chicken, crisp veggies, crunchy noodles, and sesame dressing. Perfect for healthy dinners, meal prep, or a light Asian-inspired dish.
Equipment
- Large baking sheet
- Parchment paper
- Mixing bowls
- Cutting board and sharp knife
- Large pot (for pasta)
- Colander
- Wooden spoon or spatula
Ingredients
- 2 cups orzo pasta
- 1 zucchini (cubed)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1 red onion (sliced)
- 3 garlic cloves (minced)
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
- ½ cup crumbled feta or Parmesan (optional)
- Fresh basil or parsley for garnish
Instructions
- Prepare Vegetables: Chop zucchini, peppers, onion, and tomatoes. Toss with olive oil, garlic, oregano, thyme, salt, and pepper.
- Roast Vegetables: Spread evenly on a baking sheet. Roast at 425°F (220°C) for 20–25 minutes, stirring halfway, until caramelized.
- Cook Orzo: Meanwhile, boil salted water. Cook orzo until al dente (8–10 minutes). Drain, reserving ½ cup pasta water.
- Combine: In a large bowl, mix roasted vegetables with orzo. Add lemon juice and a splash of reserved pasta water for silkiness.
- Finish: Toss gently, then garnish with feta or Parmesan and fresh herbs. Serve warm or chilled.
Notes
- Roast vegetables at high heat for maximum caramelization.
- Save pasta water to help bind dressing and add creaminess.
- Swap orzo for quinoa, couscous, or brown rice for variation.
- Add chickpeas or grilled chicken for extra protein.
- Serve warm for comfort or chilled as a pasta salad.