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
Scale
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
