Name: Roasted Vegetable Pasta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Cuisine: Greek
Ingredients: 0.5 lb orzo; 1 bell pepper; 1 zucchini; 0.5 pt cherry tomatoes; 1 red onion; 1 tbsp olive oil; Salt and pepper; 0.25 cup olive oil; 2 tablespoons red wine vinegar or balsamic vinegar; ½-1 teaspoon flaky sea salt; chopped fresh herbs; squeeze of lemon juice

From the Cook

1/7

Roasted Vegetable Pasta Salad

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

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!

Notes

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.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Char Your Vegetables for Depth 🔥
Roast vegetables at 425°F until the edges caramelize and char slightly—this develops complex, sweet flavors that elevate the entire salad beyond simple fresh taste.
Dress While Pasta is Warm 🌡️
Toss the warm orzo with dressing immediately after cooking so the pasta absorbs the vinaigrette and olive oil, resulting in maximum flavor penetration rather than a dry, bland salad.
Make Dressing in Correct Order 🥄
Whisk vinegar and salt together first to dissolve the salt completely, then emulsify with olive oil—this creates a stable, well-balanced dressing that coats every ingredient evenly.
Reserve Pasta Water for Consistency 💧
Save 1 cup of starchy pasta cooking water to adjust the salad's moisture when serving—it helps the orzo stay creamy and prevents the dish from drying out as it sits.
Add Fresh Herbs at the End ✨
Fold in chopped fresh herbs (dill, parsley, mint) just before serving rather than during assembly to preserve their vibrant color, aroma, and delicate flavor that defines authentic Greek cuisine.