Saffron-Infused Orzo with Roasted Vegetables and Feta

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender orzo pasta simmered with fragrant saffron and tossed with caramelized roasted vegetables and crumbled feta cheese for a vibrant Mediterranean side or light main. This Mediterranean-inspired rice and grain recipe, ready in about 45 minutes, pairs orzo pasta, saffron threads, boiling water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 1 cup orzo pasta
• 1/4 tsp saffron threads
• 2 1/2 cups boiling water
• 1 medium diced zucchini
• 1 diced red bell pepper
• 1 small sliced red onion
• 4 tbsp olive oil
• 2 minced garlic cloves
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• to taste sea salt
• to taste black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 diced medium zucchini, 1 diced red bell pepper, and 1 small sliced red onion with 2 tbsp olive oil, sea salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until vegetables are caramelized.
2. Step 2: While vegetables roast, steep 1/4 tsp saffron threads in 1/4 cup boiling water for 10 minutes to release color and aroma.
3. Step 3: Bring 2 1/4 cups boiling water to a simmer in a saucepan. Add 1 cup orzo pasta and the saffron-infused water, stir, and cook uncovered for 8-10 minutes until orzo is tender but firm. Drain any excess water.
4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
5. Step 5: Combine cooked orzo, roasted vegetables, and garlic oil in a large bowl. Toss gently, then fold in 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh dill. Adjust seasoning with sea salt and black pepper, and serve warm or at room temperature.