Roasted Vegetable and Feta Orzo

Orzo looks like rice but cooks like pasta, making a useful base for roasted vegetables. This version combines courgette, pepper, cherry tomatoes and red onion with lemon and crumbled feta. The vegetables roast while the pasta boils, and a little reserved pasta water brings the pan juices and olive oil together into a light dressing.

Serves: 4 servings. Estimated prep: 15 minutes. Estimated cooking: 30 minutes. Timings are estimates; use the texture and doneness checks below.

Equipment: A large rimmed baking tray, pasta saucepan, colander, measuring jug and a large serving bowl.

Ingredients

• 300 g dry orzo pasta
• 2 medium courgettes, about 400 g, cut into 1 cm half-moons
• 1 red bell pepper, cut into 2 cm pieces
• 250 g cherry tomatoes
• 1 red onion, cut into thin wedges
• 3 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 150 g feta, crumbled; choose vegetarian rennet if needed
• 1 lemon: 1 teaspoon finely grated zest and 2 tablespoons juice
• 3 tablespoons chopped parsley
• 1/2 teaspoon fine salt, divided, then adjust to taste
• 1/4 teaspoon black pepper

Instructions

1. Prepare the tray. Heat the oven to 220°C/425°F (200°C fan). Put the courgettes, pepper, tomatoes and onion on a large tray. Toss with 2 tablespoons oil, oregano, half the salt and the pepper. Spread into one layer, using two trays if crowded.
2. Roast the vegetables. Roast for 25–30 minutes, turning once halfway through. The courgette and pepper should be tender with browned edges, and the tomatoes should have softened and released some juice. Remove any pieces that brown much faster than the rest.
3. Boil the orzo. When the vegetables are about halfway done, cook the orzo in boiling water according to its packet instructions. Stir during the first minute so it does not clump. Reserve 200 ml of the cooking water, then drain.
4. Combine while warm. Tip the orzo into a large bowl with the roasted vegetables and the juices from the tray. Add the remaining tablespoon oil, lemon zest and juice. Toss gently so the tomatoes do not all break apart.
5. Loosen the dressing. Add reserved pasta water a tablespoon or two at a time, tossing, until the mixture is glossy and easy to stir. Stop before liquid pools at the bottom of the bowl.
6. Finish with feta. Fold in most of the feta and parsley. Taste before adding the remaining salt, then scatter the rest of the feta and parsley over the top and serve warm.

Roast rather than steam

Courgettes release water. Give them space, dry them after washing and avoid piling the vegetables into a deep dish. If you use two trays, switch their positions halfway through cooking for more even browning. Leave the tomato juices on the tray until tossing; they contribute flavour to the dressing.

Serve later without dry pasta

Orzo absorbs dressing as it sits. For a make-ahead meal, cool the cooked components promptly, refrigerate them and add the feta, herbs and a little extra lemon or water just before serving. Stir gently to separate clumps rather than crushing the vegetables.

Substitutions

Small pasta shapes can replace orzo, using their own packet timing. Roast diced aubergine instead of courgette, allowing longer if needed until fully tender. For a dairy-free version, use a suitable feta-style alternative or omit the cheese and add rinsed canned chickpeas.

Storage and reheating

Refrigerate leftovers promptly in shallow covered containers, within 2 hours or within 1 hour above 32°C/90°F. Keep at 4°C/40°F or colder and use within 3–4 days. Reheat to 74°C/165°F throughout. Add a small splash of water to rice, pasta or stew as needed and stir so it heats evenly.

Allergen notes

Contains wheat and milk. Check feta suitability for a vegetarian diet and labels on any alternatives.

Food-safety reference: USDA safe cooking, cooling and leftover guidance.

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This recipe has not been kitchen-tested by Tasty Food. Cooking times are estimates. The featured image is an AI-generated serving illustration and may differ from your result.