Ina Garten Orzo with Roasted Vegetables – A Vibrant and Flavorful Pasta Salad

Ina Garten’s Orzo with Roasted Vegetables is a colorful and satisfying dish made with tender orzo pasta, roasted vegetables, fresh herbs, and a zesty lemon dressing. It’s light yet filling, perfect for picnics, potlucks, or as a versatile side for any grilled meat or fish. This dish can be served warm, at room temperature, or cold, making it a year-round favorite.

What Is Ina Garten’s Orzo with Roasted Vegetables?

This recipe features cooked orzo pasta tossed with an assortment of oven-roasted vegetables such as bell peppers, red onions, and eggplant. The salad is dressed with a lemony vinaigrette and finished with fresh herbs like basil and parsley, along with salty feta cheese for a tangy finish. It’s balanced, refreshing, and loaded with texture and color.

Other Popular Ina Garten Recipes

• Ina Garten–Inspired Baguette
• Ina Garten Kielbasa with Mustard Dip
• Ina Garten’s German Chocolate Cupcakes
• Ina Garten’s Szechuan Noodles

Reasons to Try Ina Garten’s Orzo with Roasted Vegetables

• Perfect for meal prep or gatherings
• Serves as both a side dish and a vegetarian main
• Can be served warm or chilled
• Delivers bold flavor with minimal effort
• Great way to use up seasonal vegetables
• Easy to double for large groups
• Light, healthy, and visually appealing

Ingredients Needed to Make Ina Garten’s Orzo with Roasted Vegetables

• 1½ cups orzo pasta
• 1 small eggplant, unpeeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 2 garlic cloves, minced
• ⅓ cup olive oil (plus extra for roasting)
• ½ cup freshly squeezed lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 scallions, chopped
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• 6 ounces feta cheese, crumbled
• Optional: pine nuts or olives for garnish

Instructions to Prepare Ina Garten Orzo with Roasted Vegetables

Step 1: Roast the vegetables

Preheat the oven to 425°F (220°C). Place eggplant, bell peppers, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25–30 minutes until tender and slightly browned.

Step 2: Cook the orzo

Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain well and transfer to a large mixing bowl.

Step 3: Make the dressing

In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper.

Step 4: Combine ingredients

Add the roasted vegetables to the warm orzo. Pour the dressing over and toss until evenly coated.

Step 5: Add herbs and cheese

Mix in chopped scallions, basil, parsley, and crumbled feta. Taste and adjust seasoning as needed.

Step 6: Serve or chill

Serve immediately while slightly warm, or chill in the fridge and serve cold.

What Goes Well With Ina Garten’s Orzo with Roasted Vegetables

• Grilled chicken or salmon – Complements the lemony, herb-forward flavors
• Lamb skewers or kebabs – A Mediterranean-inspired pairing
• Baked falafel or chickpea patties – Keeps it vegetarian and hearty
• Crusty garlic bread or pita – Great for soaking up extra dressing
• Greek salad or cucumber yogurt dip – For a refreshing contrast
• Stuffed bell peppers – Serve this orzo inside for a beautiful presentation
• Dry white wine or rosé – Enhances the citrus and herb notes

Key Tips for Making Ina Garten’s Orzo with Roasted Vegetables

• Salt your pasta water generously – It’s the first layer of flavor
• Roast vegetables until caramelized – This brings out their natural sweetness
• Toss the orzo while warm – It absorbs flavors more effectively
• Use freshly squeezed lemon juice – Brightens the whole dish
• Don’t skip fresh herbs – They add color and freshness
• Crumble feta just before serving – Keeps it from melting
• Let sit for a bit before serving – Helps flavors meld together

Creative Variations of Ina Garten’s Orzo with Roasted Vegetables

• Add chickpeas or white beans – For extra protein and texture
• Stir in baby spinach or arugula – Adds a leafy green touch
• Use grilled zucchini or asparagus – Great for spring/summer swaps
• Add sun-dried tomatoes – Introduces a sweet, chewy depth
• Top with toasted pine nuts or slivered almonds – Adds crunch
• Swap feta for goat cheese – A creamy and tangy alternative
• Use whole wheat orzo – For added fiber and nuttier flavor

Storage Guidelines for Ina Garten’s Orzo with Roasted Vegetables

• Store in airtight container in fridge – Keeps well for up to 3–4 days
• Stir before serving leftovers – Helps redistribute dressing
• Serve cold or room temperature – Still delicious without reheating
• Do not freeze – Texture of pasta and veggies may suffer
• Keep herbs and cheese separate if prepping ahead – Maintains freshness

Reheating Tips for Ina Garten’s Orzo with Roasted Vegetables

• Microwave in short intervals – Stir in between to heat evenly
• Stovetop method: Reheat over low heat with a splash of water or broth
• Best served at room temp or cold – Makes a great pasta salad
• Avoid overcooking during reheating – Helps maintain texture

Nutritional Value (per serving, approx.)

• Calories: 280
• Carbohydrates: 32g
• Protein: 8g
• Fat: 14g
• Fiber: 4g
• Sugar: 5g
• Sodium: 350mg

A well-balanced side or light main filled with nutrients and bold flavors.

FAQs

Can I make Ina Garten’s orzo with roasted vegetables ahead of time?

Yes, this dish is perfect for making ahead. You can prepare and store it in the fridge for up to 3–4 days. Just stir well before serving and adjust the seasoning if needed.

Should orzo be rinsed after cooking for a salad?

No, rinsing is not necessary for this recipe. Draining and tossing the warm orzo directly with the dressing helps it absorb more flavor.

What vegetables work best for this orzo salad?

Eggplant, bell peppers, red onions, and zucchini work wonderfully. Roasting them enhances their sweetness and texture.

Is orzo with roasted vegetables served hot or cold?

It can be served warm, at room temperature, or cold, making it flexible for any occasion or season.

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