Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing is one of those dishes that feels like a warm hug in a bowl. The first time I made it, my kitchen filled with the smell of roasting zucchini and sweet bell peppers — the kind of scent that makes everyone wander in asking, “What’s for dinner?” The creamy tang of feta meets the freshness of basil and parsley, while the herbed dressing ties everything together with a bright, zesty finish. It’s fresh yet filling, colorful yet comforting. And yes, it’s the kind of recipe that makes even an ordinary Tuesday feel a bit special. Let’s make it together.
Why this Orzo Bowl with Feta Roasted Veggies & Herbed Dressing deserves a spot in your weeknight rotation
A wholesome, flavor-packed comfort bowl
If you’ve never had an Orzo Bowl with Feta Roasted Veggies & Herbed Dressing before, imagine a mash-up between a pasta salad and a warm grain bowl — but better. The orzo’s tender bite soaks up the garlicky herb dressing, the vegetables caramelize into sweet perfection, and the feta? Well, that salty tang balances every mouthful. Honestly, the colors alone are enough to make you feel like you’re eating a celebration.
Mediterranean goodness in every bite
This dish celebrates everything we love about Mediterranean cooking — olive oil, fresh herbs, seasonal vegetables, and that unmistakable feta creaminess. It’s nourishing without being heavy, bright without being sharp. Plus, it’s endlessly adaptable: swap veggies based on the season, add extra herbs from your garden, or toss in a handful of protein. One Orzo Bowl with Feta Roasted Veggies & Herbed Dressing can be your light lunch, your hearty dinner, or your bring-to-a-friend’s gathering dish.
Ingredients, tools & smart swaps for the perfect Orzo Bowl with Feta Roasted Veggies & Herbed Dressing
What you’ll need
Here’s your quick grab-and-go list for making Orzo Bowl with Feta Roasted Veggies & Herbed Dressing:
| Ingredient | Amount | Purpose |
|---|---|---|
| Orzo pasta | 1 cup | The base — tender, slightly chewy |
| Zucchini | 1, chopped | Mild, soft texture after roasting |
| Red bell pepper | 1, chopped | Sweet, bright flavor |
| Cherry tomatoes | 1 cup, halved | Juicy, tangy pop |
| Feta cheese | ½ cup, crumbled | Creamy, salty finish |
| Olive oil | 2 tbsp (plus for dressing) | Roasting & dressing base |
| Fresh parsley | 2 tbsp, chopped | Fresh herbal lift |
| Salt & pepper | To taste | Balances flavors |
| For the herbed dressing: | ||
| Olive oil | 3 tbsp | Smooth richness |
| Red wine vinegar | 1 tbsp | Tangy contrast |
| Dijon mustard | 1 tsp | Gentle sharpness |
| Garlic | 1 clove, minced | Aromatic depth |
| Fresh basil | 1 tbsp, chopped | Sweet herbal note |
| Salt & pepper | To taste | Final balance |
Easy substitutions & add-ons
- Veggies: Swap zucchini for eggplant, asparagus, or even roasted carrots.
- Cheese: Goat cheese works beautifully in place of feta.
- Protein: Add grilled chicken, chickpeas, or even pan-seared salmon.
- Pasta: Use gluten-free orzo or small shapes like couscous if needed.
The beauty of Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing is that it welcomes change — it’s the ultimate fridge-clean-out recipe.
Step-by-step: bringing your Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing to life
Roast the veggies for maximum flavor
Preheat your oven to 425°F (220°C). Toss the zucchini, red bell pepper, and cherry tomatoes in olive oil, salt, and pepper. Spread them on a baking sheet in a single layer — overcrowding leads to steaming, not roasting. Roast for about 20 minutes, or until the veggies are tender with those irresistible caramelized edges. That’s the magic that makes this Orzo Bowl with Feta Roasted Veggies & Herbed Dressing shine.
Combine everything while warm
While veggies roast, cook your orzo according to package directions until al dente. Drain and transfer to a large bowl. Add roasted veggies, feta, and parsley. In a small bowl, whisk together the olive oil, vinegar, mustard, garlic, basil, salt, and pepper. Pour this herbed dressing over the warm orzo mix and toss gently. Letting the dressing soak in while everything’s still warm is key to deeper flavor.
Serving, storing & making the most of your Orzo Bowl with Feta Roasted Veggies & Herbed Dressing
Serving suggestions
Serve warm for a cozy dinner, or at room temperature for a picnic-ready salad. Pair your Orzo Bowl with Feta Roasted Veggies & Herbed Dressing with crusty bread, a leafy green salad, or grilled fish. For a bigger gathering, double the recipe and serve in a wide, shallow bowl so those colors really pop.
Storage & make-ahead tips
Store leftovers in an airtight container in the fridge for up to 3 days. To freshen it up, drizzle with a touch more olive oil before serving. This Orzo Bowl with Feta Roasted Veggies & Herbed Dressing travels well in lunch boxes and keeps its flavor beautifully — even the feta stays creamy.
Nutritional information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 40 g |
| Protein | 9 g |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Unsaturated Fat | 12 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 420 mg |
Frequently asked questions
Can I make this vegan?
Yes! Swap the feta for a vegan cheese or sprinkle with nutritional yeast for a cheesy flavor. The rest of the Orzo Bowl with Feta Roasted Veggies & Herbed Dressing is naturally plant-based.
Can I freeze it?
Freezing is not ideal, as pasta and roasted veggies lose their texture. But you can prep the roasted veggies ahead, freeze them, and assemble the fresh orzo and feta later.
How do I keep the orzo from sticking?
Drain well, toss with a drizzle of olive oil while warm, and combine promptly with the other ingredients in your Orzo Bowl with Feta Roasted Veggies & Herbed Dressing.
Why you’ll make this Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing again and again
It’s fresh, it’s hearty, it’s colorful — and it comes together in just over 30 minutes. This is the kind of meal you can improvise, tweak, and reinvent without ever getting bored. Every time I serve Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing, it gets rave reviews, and I love how it feels special without taking hours to prepare. Try it once, and I promise it’ll sneak into your regular rotation.
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Print
Orzo Bowl with Feta Roasted Veggies & Herbed Dressing – 1Fresh & Easy Mediterranean Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing is fresh, colorful, and full of Mediterranean flair. Tender orzo pasta meets sweet roasted zucchini, vibrant red peppers, and juicy cherry tomatoes, all tossed in a bright basil–parsley dressing. The feta adds a creamy, tangy finish that makes every bite irresistible. Perfect warm or at room temperature, this is a weeknight dinner, potluck favorite, and meal-prep winner all in one.
Ingredients
For the orzo bowl:
- 1 cup orzo pasta
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- 2 tbsp olive oil, divided
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- For the herbed dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tbsp fresh basil, chopped
- Salt and pepper to taste
Instructions
Preheat oven to 425°F (220°C).
Toss zucchini, red bell pepper, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast for 20 minutes, until veggies are tender and lightly caramelized.
While veggies roast, cook orzo in salted boiling water according to package directions. Drain well.
In a small bowl, whisk together all dressing ingredients until smooth.
In a large bowl, combine cooked orzo, roasted veggies, feta, and parsley.
Drizzle with the herbed dressing and toss gently to coat.
Serve warm or at room temperature.
Notes
Swap in seasonal veggies like asparagus, eggplant, or roasted carrots.
For a protein boost, add grilled chicken or chickpeas.
Make ahead: Roast veggies up to a day in advance and assemble just before serving.
To make it vegan, use a dairy-free feta alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish / Salad
- Method: Roasting + Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 350
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 40 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 20 mg