I call this one easy elegance. It’s the kind of dinner I throw together on a weeknight that still tastes really satisfying, and it’s always a hit with the family. It’s vegetarian and packed with freshness, while the bocconcini melt into creamy pockets that add just the right amount of richness. A sprinkle of toasted pumpkin seeds and lemon zest on top bring a satisfying crunch and a fun brightness that ties everything together.

Easy elegance in a bowl — the kind of weeknight dinner that disappears fast. 🌿🍅

Vegetarian bocconcini orzo with blistered cherry tomatoes, roasted zucchini and red onion topped with lemon zest and gold fork
Italian-inspired rich bocconcini orzo topped with roasted veggies

Why This Recipe Works

Creamy Pockets, Bright Contrast

This orzo is both comforting and fresh. The bocconcini don’t fully melt, instead, they soften into creamy little pockets that feel luxurious. Sun-dried tomato pesto clings to each grain of orzo, while lemon zest lifts everything at the end so the whole dish tastes vibrant.

You get creaminess + lovely brightness. 🍋

Texture Keeps it Interesting

Tender orzo. Silky cheese. Soft roasted veggies. Then toasted pumpkin seeds come in with a subtle crunch that makes every bite interesting. It’s a small detail, but it really is worth it. It turns a simple vegetarian pasta into something with real personality. 🌿

Weeknight-Friendly, But Dinner-Party Worthy

Everything cooks quickly and uses mostly pantry staples, but the final bowl feels polished. It’s balanced with carbs, vegetables, healthy fats, and a bit of protein from the cheese and seeds. It reheats well, too, making it just as good for tomorrow’s lunch as it is for tonight’s dinner (and if you're me you're having the leftovers with spicy sauce 😁 🌶️). That kind of versatility is what makes this recipe a staple in my kitchen.

Simple ingredients. Thoughtful technique. Big payoff.

Ingredients For Making Bocconcini Orzo with Sun-Dried Tomato Pesto

Orzo pasta, bocconcini, cherry-tomatoes, baby spinach, sliced red onions, half-moon zucchini slices, pumpkin seeds, lemon, sun-dried-tomato pesto, olive oil, salt, pepper on counter
Orzo, bocconcini, cherry tomatoes, spinach, zucchini, red onions, pesto, lemon, pumpkin seeds, olive oil, salt & pepper

  1. Orzo: For those new to orzo, it’s essentially a rice-shaped pasta made from the same ingredients as traditional pasta like spaghetti. Because it’s small, the pesto-to-pasta ratio leans deliciously toward the pesto. I also love that the orzo is similar in size to the pumpkin seeds, making it a satisfying little surprise when you land on a crunchy seed instead of pasta.

    Substitute for orzo: Small pasta shapes like ditalini or small shells work well if needed.

  2. Sun-Dried Tomato Pesto: This is the flavour backbone of the recipe. It brings a savoury Mediterranean vibe, a gentle sweetness, and that concentrated tomato richness. Using a good-quality store-bought pesto keeps the recipe weeknight-friendly while still delivering bold flavour.

  3. Bocconcini: These little mozzarella pearls are the magic touch. Instead of fully melting, they soften into creamy pockets when folded into the warm pasta, adding richness without making the dish heavy.

    Substitute for bocconcini: Torn fresh mozzarella works well if you can’t find cocktail-sized bocconcini.

  4. Zucchini, Red Onion & Spinach: Roasting the zucchini and red onion draws out their natural sweetness and gives the dish a little caramelized depth. A handful of baby spinach stirred into the warm orzo wilts gently, adding freshness and a soft pop of green. 🌿

  5. Cherry Tomatoes: The blistered cherry tomatoes are a fun element in this dish. They add bursts of juiciness and a gentle acidity that brightens the entire bowl. Plus their natural sweetness intensifies in the oven, which pairs especially well with the salty notes of the pesto.

  6. Pumpkin Seeds: A small detail that makes a big difference. Toasted pumpkin seeds add a nutty crunch that contrasts beautifully with the creamy bocconcini and tender pasta. They also bring a bit of plant-based protein and healthy fats to round out the dish.

    Substitute for pumpkin seeds: Toasted pine nuts, sunflower seeds, or chopped pistachios.

  7. Lemon Zest: The finishing spark. Lemon zest lifts the richness of the cheese and pesto, adding a fresh, citrusy brightness that ties all the flavours together. It may seem like a small detail, but it’s absolutely worth adding for the pop of freshness and gentle lift it brings to the entire dish. 🍋

Step By Step Instructions

1. Roast the Zucchini and Red Onion

Preheat the oven to 230°C (450°F) and line a large baking sheet with parchment paper.

Sliced zucchini and red onion in bowl with olive oil, salt and pepper
In a large bowl, toss the zucchini and red onion with olive oil, salt, and black pepper
Sliced zucchini and red onion on spread out on baking tray
Spread in a single layer and roast for 5 minutes

2. Marinate the Bocconcini

While the veggies start roasting, prepare the bocconcini.

A few tablespoons of sun-dried tomato pesto over halved bocconcini
Toss the halved bocconcini with a bit of sun-dried tomato pesto and a pinch of salt
Halved bocconcini marinating in bowl with sun-dried tomato pesto
Set aside to marinate

3. Add the Cherry Tomatoes and Finish Roasting

Remove the tray with zucchini and red onions after 5 minutes.

Roasted zucchini and red onion on tray with added fresh cherry tomatoes
Add the cherry tomatoes, drizzle with oil, and add a pinch of salt and black pepper
Roasted zucchini and red onion slices with blistered cherry tomatoes on warm baking tray
Gently toss everything, then roast for 8–10 minutes more, until the zucchini edges are golden, onions are tender, and tomatoes are blistered

4. Cook the Orzo and Wilt the Spinach

Bring a large pot of well-salted water to a boil. Cook the orzo until al dente (per package directions).

Drained orzo in mesh strainer over pot
Drain and return orzo to the pot while it’s still warm
Wilted spinach in orzo pasta in pot
Add the baby spinach with a small drizzle of olive oil, and stir until it wilts from the heat of the pasta

5. Toast the Pumpkin Seeds

Add pumpkin seeds to a dry skillet over medium heat.

Pumpkin seeds spread out in pan
Toast for 3–4 minutes, stirring occasionally, until lightly golden and fragrant
Toasted pumpkin seeds close up in pan
Once toasted, set aside (and salt them if they’re unsalted)

6. Toss it All Together Then Finish with Lemon Zest & Pumpkin Seeds

Stir the remaining pesto into the warm orzo until evenly coated. Fold in the roasted vegetables, then gently stir in the marinated bocconcini, including any pesto left in the bowl.

Warm orzo covered in sun-dried tomato pesto mixed with roasted zucchini, red onions, blistered cherry tomatoes and bocconcini
The warmth of the pasta will soften the cheese into creamy pockets
Bocconcini orzo with veggies in pot with lemon zester and toasted pumpkin seeds added on top
Top with lemon zest and toasted pumpkin seeds

Variations

  1. Make it Vegan: Use a dairy-free mozzarella alternative and check that your pesto doesn’t contain Parmesan. The texture will be slightly different, but still delicious.

  2. Add Extra Protein: Fold in white beans or chickpeas for a heartier vegetarian version. Grilled shrimp also pairs well if you’re not keeping it vegetarian.

  3. Make it Spicy: Add red pepper flakes to the roasted vegetables or finish the bowl with a spoonful of chilli crisp. The heat plays beautifully with the creamy cheese and sweet tomatoes. 🌶️

  4. Swap the Greens: No spinach? Try arugula for a peppery bite or chopped kale (just let it wilt a little longer).

  5. Change the Nuts/Seeds: Swap pumpkin seeds for toasted pine nuts, pistachios, or sunflower seeds for a slightly different texture and flavour profile.

  6. Turn it into a Pasta Salad: Let everything cool slightly and add an extra drizzle of olive oil and lemon juice. It makes a nice room-temperature pasta salad for gatherings.

This is a relatively simple base, with lots of room to play. 😊

Bocconcini orzo with roasted zucchini, red onion, blistered cherry tomatoes in elegant plate

🍷 Wine & Drink Pairing:

Dry Rosé Wine

Soft red fruit, bright acidity, and a dry finish make rosé a nice middle ground here. It complements the roasted tomatoes while staying refreshing alongside the lemon zest.

Non-Alcoholic Pairing: Basil Lemonade

The herbaceous note pairs nicely with the Mediterranean flavours in the bowl.

FAQs for Bocconcini Orzo with Sun-Dried Tomato Pesto

What can I substitute for bocconcini?

If you can’t find cocktail-sized bocconcini, torn fresh mozzarella works well. You want a soft mozzarella that will gently soften into creamy pockets when stirred into the warm pasta.

If you made this bocconcini orzo and loved those creamy little pockets of bocconcini, I’d be so grateful if you left a rating and review below. It helps others find the recipe and makes my day. 💛