Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing is the kind of meal that wins hearts at first bite—loved by families, perfect for make-ahead lunches, and bursting with nourishing Mediterranean flavor. Roasted vegetables with rich, caramelized sweetness, creamy crumbles of feta, and a bright, herb-infused dressing tossed together with tender orzo deliver an unforgettable symphony of flavors and textures.
There’s something incredibly satisfying about scooping up a forkful of warm, roasted zucchini and tomatoes alongside the lemony, garlic-kissed dressing. Whether you’re meal-prepping or making dinner on a busy weeknight, this bowl makes it feel effortless—and it gives your body what it craves: balance, flavor, and feel-good freshness.
Let’s dive into the full recipe, and if you’d like the printable version sent straight to your inbox, don’t forget to subscribe to receive this recipe by email.
What Makes This Orzo Bowl a Weeknight Hero
Easy, Flavorful, and Meal Prep–Friendly
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing fits effortlessly into your weekly routine. It’s a full, satisfying meal in one bowl, yet it’s light enough to enjoy for lunch without slowing you down. Each component—tender orzo, roasted veggies, and tangy dressing—can be prepped in advance and tossed together in minutes.
Roasting the vegetables brings out their natural sweetness, while the crumbled feta adds creaminess and a salty punch. The herbed dressing ties it all together, brightening the whole dish with citrus and fresh herbs.
Balanced Flavor and Nutrition in Every Bite
Each bite offers balance—sweet roasted tomatoes, tangy feta, and a soft but toothsome orzo base. The dressing? It’s everything: citrusy, garlicky, and herb-packed. The fresh parsley and basil add brightness, and the mustard gives it that hint of sharpness that makes every forkful sing.
Not only is it a delicious plant-forward option, but it’s also packed with healthy fats from olive oil, fiber from the veggies, and protein from the feta. It checks every box for those looking to eat well without fuss.
The Power of Ingredients and Essential Tools
Ingredient Breakdown for the Perfect Bowl
Here’s what you’ll need to make this Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing:
| Ingredient | Quantity |
|---|---|
| Uncooked orzo | 1 cup |
| Zucchini (diced) | 1 medium |
| Red bell pepper (chopped) | 1 |
| Red onion (sliced) | 1 medium |
| Cherry tomatoes (halved) | 1 cup |
| Feta cheese (crumbled) | 1/3 cup |
| Olive oil (for roasting) | 2 tbsp |
| Salt & black pepper | To taste |
For the Herbed Dressing:
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Lemon juice | 1 tbsp |
| Red wine vinegar | 1 tsp |
| Dijon mustard | 1 tsp |
| Garlic (minced) | 1 clove |
| Fresh parsley (chopped) | 1 tbsp |
| Fresh basil or dill | 1 tbsp |
| Salt & pepper | To taste |
Everything can be found at a standard grocery store, and substitutions are easy (see below).
Tools You’ll Need for Seamless Prep
- A large baking sheet for roasting
- A medium saucepan to boil orzo
- A mixing bowl for dressing
- A large salad or serving bowl
- Tongs or a wooden spoon for tossing
- Optional: salad spinner for fresh herbs, grater for garlic
These basic tools help streamline your cooking time and ensure every part comes together just right.
Step-by-Step: Bring It Together with Ease
Roast the Veggies to Sweet, Savory Perfection
Preheat your oven to 425°F (220°C). Toss the diced zucchini, chopped bell pepper, sliced onion, and halved cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Spread them out so they roast—not steam.
Roast for 20–25 minutes, stirring once halfway through, until they’re slightly charred and soft. The tomatoes will burst and caramelize, and the peppers will become irresistibly sweet.
Cook the Orzo and Whisk the Dressing
While the veggies roast, bring a medium pot of salted water to a boil. Add the orzo and cook until al dente—about 7–9 minutes. Drain and rinse under cold water to stop the cooking and keep the texture just right.
In a small bowl or jar, whisk together 2 tbsp olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and your chopped herbs. Season with salt and pepper to taste.
Once everything’s ready, combine the orzo and roasted vegetables in a large bowl. Add the feta, pour in the dressing, and toss gently to coat. Taste and adjust seasoning.
Ways to Serve, Tips for Success, and Make-Ahead Notes
Make It Your Own: Swaps, Additions, and Pairings
This orzo bowl is endlessly customizable. Try these variations:
- Add chickpeas or white beans for extra plant protein.
- Swap the red pepper for roasted eggplant or mushrooms.
- Use goat cheese or cubed mozzarella instead of feta.
- For extra greens, stir in a handful of fresh spinach or arugula before serving.
- Add a kick by sprinkling red pepper flakes or finishing with a touch of chili oil.
Pair it with:
- Grilled chicken or baked salmon for a protein-packed dinner
- Warm pita bread or crusty sourdough for dipping in the extra dressing
- A light cucumber yogurt dip on the side
Storage and Prep Tips
This dish tastes even better the next day!
- Keep refrigerated in a sealed container and enjoy within 4 days.
- You can prepare the dressing in advance and keep it stored separately until needed.
- Best served cold or at room temperature, but it can be gently reheated.
- Add fresh herbs just before serving for best flavor.
If you plan to meal prep, keep the orzo and dressing separate until serving to preserve texture.
General Information About This Recipe
- Servings: 3–4 generous portions
- Cuisine: Mediterranean-inspired
- Time: 35–40 minutes total
- Seasonality: Perfect for spring through late summer
This is a go-to for anyone wanting a colorful, nutrient-packed meal that feels light but satisfying. It works beautifully as a vegetarian main or side dish.
Nutritional Information (Per Serving – Based on 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~430 kcal |
| Protein | 9g |
| Carbohydrates | 38g |
| Fat | 26g |
| Fiber | 4g |
| Sodium | 310mg |
Values are estimates based on standard ingredient data.
Frequently Asked Questions (FAQ)
Can I use another type of pasta instead of orzo?
Yes! Pearl couscous, farro, or quinoa work great as alternatives.
Can I make this vegan?
Definitely—just omit the feta or use a dairy-free alternative.
Do I have to roast the veggies?
Roasting deepens the flavor, but you can also sauté them in a skillet if you’re short on time.
Can I make it gluten-free?
Yes—swap orzo with gluten-free pasta, rice, or quinoa.
What if I don’t have fresh herbs?
Dried herbs can work in a pinch (use 1/3 the amount), but fresh herbs truly elevate the dish.
Conclusion
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing isn’t just a recipe—it’s a celebration of texture, color, and fresh summer flavor. It’s simple enough for weeknights, impressive enough for guests, and customizable to fit just about any craving.
Whether you’re packing lunch for the week, hosting a picnic, or looking for a vibrant side dish, this recipe has you covered. It might just earn a regular spot in your weekly meals!
Additional Recommended Recipes Featuring Orzo and Feta
- Warm Orzo Bowl with Feta & Roasted Veggies
- Feta Veggie Bowl with Orzo & Chickpeas
- Orzo Feta Salad with Cucumber
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Print
Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing
- Total Time: 40 minutes
- Yield: Serves 3–4
- Diet: Vegetarian
Description
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing is a fresh, vibrant Mediterranean-inspired dish full of sweet roasted vegetables, creamy feta, and a bright, garlicky herb dressing. Easy to prep ahead, endlessly versatile, and totally satisfying—this is your go-to for weeknight dinners or hearty lunches that taste like sunshine in a bowl.
Ingredients
- For the Orzo Bowl:
1 cup uncooked orzo
1 zucchini, diced
1 red bell pepper, chopped
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
1/3 cup crumbled feta cheese
2 tbsp olive oil
Salt & black pepper, to taste
- For the Herbed Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil or dill
Salt & pepper, to taste
Instructions
Roast the vegetables: Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper on a large baking sheet. Roast for 20–25 minutes, flipping once, until tender and caramelized.
Cook the orzo: Meanwhile, cook orzo in salted water until al dente (about 7–9 minutes). Drain and rinse under cool water.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, mustard, garlic, and herbs. Season with salt and pepper to taste.
Assemble the bowl: In a large serving bowl, toss orzo with roasted vegetables and crumbled feta. Drizzle with the herbed dressing and gently toss to combine.
Serve: Enjoy slightly warm or chilled. Garnish with extra herbs if desired.
Notes
Swap in other vegetables like eggplant, mushrooms, or asparagus depending on the season.
For added protein, toss in chickpeas, grilled chicken, or baked tofu.
Can be made ahead—perfect for meal prep. Add dressing just before serving for freshest flavor.
Use gluten-free orzo to make this gluten-free.
Vegan? Use plant-based feta or skip the cheese entirely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Salad, Lunch
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 430 kcal
- Sugar: 6g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg