Roasted Veggie Pasta Salad Recipe
Introduction
This Roasted Veggie Pasta Salad is a vibrant and delicious dish perfect for warm days or potlucks. Featuring tender roasted vegetables, bright lemon dressing, and tender orzo pasta, it’s a refreshing meal that’s easy to prepare and enjoy.
Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small zucchini, diced
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 medium sweet yellow pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 4 garlic cloves, peeled and halved
- 1/2 cup olive oil (for roasting)
- 1/2 teaspoon kosher salt (for roasting)
- 1/2 teaspoon black pepper (for roasting)
- 1 1/4 cups uncooked orzo pasta
Instructions
- Prepare the dressing: In a small bowl, whisk together the lemon juice, 1/4 cup olive oil, kosher salt, and black pepper. Set aside.
- Roast the vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, combine diced zucchini, red and yellow pepper pieces, red onion pieces, and halved garlic cloves. Drizzle with 1/2 cup olive oil and sprinkle with 1/2 teaspoon each of kosher salt and black pepper. Toss to coat evenly.
- Roast: Place the vegetables in the oven and roast for 20-25 minutes, stirring occasionally, until tender and slightly caramelized. Remove from oven and allow to cool slightly.
- Cook the orzo pasta: Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool and stop cooking.
- Assemble the salad: In a large bowl, combine the cooled orzo and roasted vegetables.
- Add dressing: Pour the prepared lemon and olive oil dressing over the salad. Toss gently to coat everything evenly.
- Serve: Enjoy the salad at room temperature or chilled. It can be served immediately or after some time in the fridge.
Tips & Variations
- Swap orzo for couscous, quinoa, or small pasta shapes for different textures.
- Add fresh herbs like basil or parsley to brighten the flavor.
- For extra protein, toss in some chickpeas or grilled chicken.
- If you prefer a creamier dressing, add a spoonful of Dijon mustard or Greek yogurt.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 5 days. Before serving, toss the salad again to redistribute the dressing. It can be enjoyed cold or at room temperature. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables instead of the ones listed?
Yes, feel free to customize with your favorite vegetables such as cherry tomatoes, asparagus, or eggplant. Just adjust roasting times accordingly to ensure tenderness.
How do I prevent the orzo from sticking together?
Rinse the cooked orzo under cold water immediately after draining to stop cooking and remove excess starch. Tossing it with a little olive oil also helps keep the grains separate.
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Roasted Veggie Pasta Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Veggie Pasta Salad combines tender, caramelized roasted vegetables with al dente orzo pasta, all tossed in a bright and tangy lemon-olive oil dressing. Perfect as a light lunch or a colorful side dish, this salad can be served chilled or at room temperature and keeps well for up to five days in the fridge.
Ingredients
Dressing
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Roasted Vegetables
- 1 small zucchini, diced
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 medium sweet yellow pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 4 garlic cloves, peeled and halved
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Pasta
- 1 1/4 cups uncooked orzo pasta
Instructions
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, 1/4 cup olive oil, kosher salt, and black pepper until well combined. Set the dressing aside to allow flavors to meld.
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for roasting the vegetables.
- Combine Vegetables: On a large baking sheet, spread out the diced zucchini, sweet red and yellow peppers, red onion pieces, and halved garlic cloves evenly.
- Season and Oil Vegetables: Drizzle 1/2 cup olive oil over the vegetables and sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss well to coat all vegetables evenly with oil and seasonings.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, stirring occasionally until they are tender and slightly caramelized on the edges.
- Cool Vegetables: Remove the roasted vegetables from the oven and allow them to cool slightly while you prepare the pasta.
- Cook Orzo Pasta: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- Drain and Rinse Pasta: Drain the orzo and rinse it under cold running water to cool it down quickly and stop further cooking. Drain thoroughly.
- Assemble the Salad: In a large salad bowl, combine the cooled orzo pasta and roasted vegetables.
- Add Dressing and Toss: Pour the prepared lemon and olive oil dressing over the salad. Toss gently but thoroughly to ensure the pasta and vegetables are evenly coated.
- Serve or Store: Serve the pasta salad immediately at room temperature or chilled. You can store leftovers in an airtight container in the refrigerator for up to 5 days; toss again before serving.
Notes
- Feel free to substitute or add other seasonal vegetables such as cherry tomatoes or eggplant.
- This salad tastes even better after resting overnight as flavors have time to meld.
- To make it vegan and vegetarian, simply keep as is; no animal products are included.
- Use freshly squeezed lemon juice for best flavor.
- If preferred, gluten-free orzo or a different small pasta shape can be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted vegetable pasta salad, orzo pasta salad, Mediterranean pasta salad, lemon olive oil dressing, easy pasta salad
