Orzo with Roasted Vegetables

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This is perfect for summer BBQs. I get compliments every time I serve this recipe. All the chopping takes awhile but it's worth it! I think it tastes fine warm or cold. I make a bunch of changes to make the recipe much healthier:

I roast 2 carrots and one zucchini in addition to the veggies listed in the recipe. I decrease to 1 tsp of salt and I omit the olive oil for roasting. Instead of olive oil, I give the vegetables a little shot of cooking spray (just enough to get the seasonings to stick and roast for only 25 minutes instead of 40. I double the orzo to 1 pound (full box. For the dressing I increase to 1/2 c lemon juice, decrease to 1/4 c oil and decrease to 1/2 tsp salt. I omit the pine nuts. I use 8 oz feta instead of 3/4 lb.

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Wow! This is really good and easy to make. I'm definitely saving this in my recipe box.

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Excellent! I had to substitute a shallot for the red onion and I added in zucchini but, other than that, I followed the recipe exactly and thought this was divine. I was skeptical when I added in the lemon/oil dressing because I thought it was too strong, but after letting it cool to room temperature and adding the final ingredients- it was perfect and the lemon flavor seemed to mellow out. My fiance said this was one of the best things I've ever made and is already requesting it again. Some reviewers said they used goat cheese, but I thought the feta was wonderful. I left out the pine nuts and I didn't miss them. Definitely make this!

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A wonderful recipe. Super easy, delicious fresh ingredients, and easy to modify based on what you have in the kitchen. I often add yellow squash or zucchini. Easy to double for bigger gatherings. Could also easily add other spices to change up the flavors or add a kick.

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excellent!!!! serve warm or at room temp Serve with grilled salmon or shrimp

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This was very healty, but it didn't pack the flavor of other Ina orzo recipes I have made.

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There was a friend who told Ina that this never was as good as when Ina made it. Turns out...just before serving Ina brightens up this with a squeeze of lemon or a little of the dressing she reserved. This is a wonderful, classy salad...you will be overwhelmed by complements.

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Just cooked this recipe for friends in St Thomas. Forgot the fresh scallions & basil plus the pignolis nuts. So I added dried basil to the lemon/oil dressing and it was fine. Sprinkled what I thought was plenty of Feta over the final dish. Used green pepper, mushrooms, summer squash, zucchini and cherry tomatoes too and it was great. Everyone loved it and asked for the recipe. Oh and also used one long Japanese eggplant instead of the regular one. Will do this again for family and friends . . . Wonderful.

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I loved this recipe. Everyone ate it up at my house. It tastes great, is healthy and very flavorful. Another hit!

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The only thing that kept this from 5 stars, is an overload of 2 ingredients, and the suggested serving temperature. I found that done as is, it was far too salty, and there was too much feta. Also, I preferred the dish warm, as opposed to room temperature. So while I will tweak the recipe a bit in the future, I will definitely make it again!