Lemon-Dill Orzo Salad with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, tangy orzo salad tossed with tender roasted vegetables and fresh dill, ideal for outdoor dining or packed lunches. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs orzo pasta, halved cherry tomatoes, divided olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 cup halved cherry tomatoes, 1 medium diced zucchini, and 1 medium diced red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  2. Step 2: While vegetables roast, bring 4 cups salted water to a boil. Add 1 cup orzo and cook for 8-9 minutes until al dente. Drain and rinse under cold water to cool.
  3. Step 3: In a large bowl, combine cooked orzo, roasted vegetables, 2 minced garlic cloves, 3 tbsp lemon juice, 1 tsp lemon zest, 1/4 cup chopped fresh dill, remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to combine.
  4. Step 4: If desired, sprinkle 1/3 cup crumbled feta cheese on top before serving or packing for a picnic.

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Frequently asked questions

How long does Lemon-Dill Orzo Salad with Roasted Vegetables take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Orzo Salad with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in Lemon-Dill Orzo Salad with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Orzo Salad with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Dill Orzo Salad with Roasted Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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