Roasted Vegetable Pasta Salad

Preheat the oven to 400 degrees F. Prepare a large baking tray (I like to line mine with a silicone mat or parchment paper).

Cook the orzo pasta according to package directions. Once done, drain and set aside. If you’d like to serve the pasta salad cold, you can run the pasta under cold water to cool it down.

Meanwhile, place all of the veggies on the baking tray so that everything is spread out evenly. Drizzle with 1 tablespoon of olive oil and lightly sprinkle with salt and pepper. Gently toss to coat.

Roast in the oven for 15-20 minutes, flipping halfway, until the veggies are fork tender. I like mine to still have a little crunch to them but if you want them softer, you can bake for a few more minutes.

Once the veggies are done, combine them in a large bowl with the cooked orzo. Drizzle on the ¼ cup of olive oil as well as the vinegar, optional herbs, and additional salt. Toss to coat everything and ENJOY!

Store this veggie pasta in an airtight container in the refrigerator for up to about 3 to 4 days. It’s delicious eaten hot or cold, so feel free to dig in straight from the fridge or warm it up a bit in the microwave! Before serving again, give it a good stir, taste and season again as needed.