Orzo Garden Medley

Bursting with vibrant colors and fresh flavors, the Orzo Garden Medley is a delightful fusion of tender orzo, sautéed garden vegetables, and zesty citrus notes. This easy-to-make dish combines juicy cherry tomatoes, crisp zucchini, sweet red bell pepper, and nutritious baby spinach, all brought to life with garlic, fresh basil, and a bright splash of lemon juice and zest. Perfect as a vegetarian main or a crowd-pleasing side, this versatile recipe can be served warm for a comforting meal or chilled as a refreshing pasta salad. With an optional sprinkle of creamy feta cheese, every bite delivers a satisfying medley of textures and tastes. Ready in just 30 minutes, this healthy orzo recipe is an ideal choice for weeknight dinners, summer gatherings, or meal prep.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup orzo pasta
• 3 tablespoons olive oil
• 1 cup cherry tomatoes
• 1 small zucchini
• 1 medium red bell pepper
• 2 cups baby spinach
• 1 handful fresh basil leaves
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 cup feta cheese (optional)

Directions

Step 1

Cook the orzo pasta according to the package instructions. Once cooked, drain and rinse with cool water to stop the cooking process. Set aside.

Step 2

While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the zucchini and red bell pepper, and finely chop the garlic.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.

Step 4

Add the zucchini and red bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 5

Add the cherry tomatoes and baby spinach to the skillet. Cook for another 2 minutes, just until the spinach wilts and the tomatoes soften slightly. Remove from heat.

Step 6

In a large mixing bowl, combine the cooked orzo with the sautéed vegetables. Add lemon juice, lemon zest, and the remaining tablespoon of olive oil. Toss to combine.

Step 7

Season the mixture with sea salt and black pepper to taste. Add chopped fresh basil leaves and gently fold them into the dish.

Step 8

If desired, sprinkle crumbled feta cheese on top for added flavor and creaminess.

Step 9

Serve immediately as a warm dish, or chill in the refrigerator for 1 hour to serve as a cold pasta salad.

Nutrition Facts

Serving size	893.8 grams (893.8g)

Amount per serving	% Daily Value*
Calories	1568

Total Fat 72.50g	93%
Saturated Fat 24.70g	123%
Polyunsaturated Fat 4.10g
Cholesterol 107mg	36%
Sodium 5163mg	224%
Total Carbohydrate 186.30g	68%
Dietary Fiber 19.00g	68%
Total Sugars 25.10g
Protein 48.60g	97%

Vitamin D 0IU	0%
Calcium 777mg	60%
Iron 13mg	69%
Potassium 1127mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 12.2%

Carbs: 46.8%