Ina Garten’s Roasted Vegetable Orzo is a vibrant, hearty, and flavorful pasta salad that combines roasted vegetables, tender orzo pasta, and a tangy lemony dressing. It’s fresh yet filling, perfect for serving warm or cold, and ideal for picnics, potlucks, or weekday meals. With every bite, you get creamy feta, sweet roasted veggies, and bright herbs—all tied together with simplicity and elegance.

What Is Ina Garten’s Roasted Vegetable Orzo?

This dish features roasted bell peppers, eggplant, red onion, and zucchini, all tossed with cooked orzo pasta, lemon juice, olive oil, fresh herbs, and crumbled feta cheese. It’s a satisfying, Mediterranean-inspired side or main dish that’s easy to prepare and delicious served at any temperature.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Roasted Vegetable Orzo

Full of flavor and texture – Roasted veggies and creamy cheese
Perfect for meal prep – Tastes even better the next day
Serves a crowd – Great for gatherings or buffet-style meals
Flexible ingredients – Swap in any seasonal vegetables
Can be served warm, room temp, or cold

Ingredients Needed to Make Ina Garten’s Roasted Vegetable Orzo

1 small eggplant, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, diced
1 zucchini, diced
3 tablespoons olive oil, divided
Kosher salt and black pepper
½ pound (8 oz) orzo pasta
¼ cup freshly squeezed lemon juice (about 2 lemons)
½ cup olive oil (for dressing)
1 teaspoon salt
½ teaspoon black pepper
4 scallions, thinly sliced
¼ cup pine nuts, toasted (optional)
1½ cups feta cheese, crumbled
15 fresh basil leaves, julienned

Instructions to Prepare Ina Garten’s Roasted Vegetable Orzo

Step 1: Roast the Vegetables

Preheat the oven to 425°F (220°C).
On a large baking sheet, toss the eggplant, bell peppers, onion, and zucchini with 3 tablespoons olive oil, salt, and pepper.
Roast for 30–40 minutes, stirring once, until the vegetables are browned and tender. Remove and set aside.

Step 2: Cook the Orzo

While the vegetables are roasting, cook the orzo in a large pot of boiling salted water according to package instructions (about 7–9 minutes).
Drain and place in a large bowl.

Step 3: Make the Dressing

In a small bowl, whisk together the lemon juice, ½ cup olive oil, salt, and pepper until emulsified.

Step 4: Assemble the Dish

Add the roasted vegetables to the orzo along with the scallions, toasted pine nuts, feta, and basil.
Pour the lemon dressing over the salad and toss everything together until evenly coated.

Step 5: Serve and Enjoy

Serve warm, at room temperature, or chilled. It’s perfect as a side or a main vegetarian dish.

What Goes Well With Ina Garten’s Roasted Vegetable Orzo

Grilled chicken or lamb – Adds protein and balances the carbs
Baked salmon or shrimp – Light and bright combination
Falafel or hummus – For a Mediterranean-style plate
Crusty bread or pita – Ideal for mopping up dressing
Fresh green salad – Enhances freshness and crunch

Key Tips for Making Ina Garten’s Roasted Vegetable Orzo

Cut vegetables evenly for uniform roasting
Don’t overcook the orzo – Keep it al dente for best texture
Use freshly squeezed lemon juice – Adds brightness and depth
Toss orzo with dressing while warm – Helps it absorb flavor
Toast pine nuts lightly – Adds a nutty, aromatic crunch

Creative Variations of Ina Garten’s Roasted Vegetable Orzo

Add chickpeas for protein and fiber
Use goat cheese instead of feta for a tangy alternative
Toss in baby spinach or arugula for a fresh, leafy element
Add sun-dried tomatoes or olives for salty richness
Stir in pesto or balsamic glaze for a flavor twist

Storage Guidelines for Ina Garten’s Roasted Vegetable Orzo

Store in an airtight container in the refrigerator for up to 4 days
Best enjoyed within the first 2 days for peak flavor and texture
Stir before serving leftovers and add a splash of olive oil if needed

Reheating Tips for Ina Garten’s Roasted Vegetable Orzo

Serve cold as a salad, or
Reheat in the microwave in 30-second intervals until just warmed
Stovetop method: Heat gently in a pan with a splash of water or olive oil

Nutritional Value (per Serving)

Calories: ~350
Protein: ~10g
Carbohydrates: ~35g
Fat: ~20g
Fiber: ~4g
Sodium: ~400mg

FAQs

Can I make roasted vegetable orzo ahead of time?

Yes, it’s even better after a few hours or the next day as the flavors meld. Store in the fridge and stir before serving.

Can I use other pasta instead of orzo?

Yes, but orzo’s small size and shape make it ideal. Alternatives include couscous or farro.

Is this dish served hot or cold?

It can be served warm, at room temperature, or cold—it’s delicious at all temps.

Can I make this recipe vegan?

Yes. Simply omit the feta or use a dairy-free cheese alternative.

Wrapping Up

Ina Garten’s Roasted Vegetable Orzo is a colorful, satisfying, and flexible recipe that brings out the best in fresh veggies and pasta.