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Vegetable Orzo
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4.72 from 7 votes

Vegetable Orzo

Vegetable orzo combines whole-grain orzo pasta and roasted vegetables with a unique seasoning blend. Then it's tossed in a simple oil-free dressing. Served cold or warm, this vegetable orzo recipe is perfect as an entree or a side dish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entrees
Cuisine: American
Diet: Vegan
Servings: 12 servrings
Calories: 111kcal


Roasted Vegetable Seasoning Blend

  • 1 Tablespoon ground dried turmeric
  • 1 Tablespoon paprika regular, hot, or smoked; I used smoked
  • 2-½ teaspoons Italian seasoning blend
  • 1-½ teaspoons garlic powder

Vegetables (cut all vegetables into uniform sizes)

  • 1 broccoli crowns cut into bite-sized florets
  • 2 cups Brussel sprouts ends removed and cut in half
  • 1 bunch asparagus ends removed and cut into bite-sized pieces
  • 1 yellow or white onion cut into bite-sized pieces
  • 1 cup snacking tomatoes or cherry tomatoes

Other ingredients

  • 1 ½ cup whole-grain orzo

Oil-free Dressing

  • cup champagne vinegar
  • 2 teaspoons dijon mustard
  • 2 Tablespoons lemon juice


  • Preheat the oven to 425 degrees.
  • Cut the vegetables into uniform sizes; separate the broccoli and the Brussel sprouts from the rest of the vegetables.
  • Place the tomatoes, onion, and asparagus mixed on a baking sheet lined with a silicone baking mat or parchment paper.
  • Do the same with the broccoli and Brussel Sprouts.
  • Combine all the spices in a bowl and sprinkle generously over the two pans with the vegetables.
  • Roast the broccoli and Brussel Sprouts for 20 minutes.
  • Cook the baking sheet with the asparagus, tomatoes, and onions for 15 minutes.
  • In the meantime, bring 6 cups of water and 1 Tablespoon of salt to a boil in a pot.
  • Add 1 ½ cup dry orzo, and stir. Reduce heat to medium-low and cook for 7 minutes.
  • Remove from the heat, and rinse in a colander by running cold water through it. Make sure to move the orzo around so all the pasta cools.
  • Whisk the dressing ingredients together and set aside.
  • Once the vegetables are cool, place the cooled orzo in a large bowl
  • Pour the dressing into the pasta and stir.
  • Then, add the cooled roasted vegetable, toss and serve.


Vegetable orzo may be servdried turmericed warm or cold as an entree or a side dish.


Calories: 111kcal | Carbohydrates: 22g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 34mg | Potassium: 400mg | Fiber: 4g | Sugar: 3g | Vitamin A: 798IU | Vitamin C: 65mg | Calcium: 51mg | Iron: 2mg