Go Back
–+ servings
A large plate full of roasted veggie pasta salad.
Print Recipe
5 from 5 votes

Roasted Veggie Pasta Salad Recipe

Upgrade your favorite summer side into a filling option you can enjoy year-round with this 10-ingredient roasted veggie pasta salad recipe!
Prep Time10 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: pasta salad with veggies, pasta veggie salad, roasted veggie pasta salad, veggie pasta salad
Servings: 4 servings
Author: Food Dolls

Equipment

Ingredients

For the Dressing:

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the 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
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper

For the Salad:

  • 1-1/4 cups uncooked orzo pasta

Instructions

Prepare the Dressing:

  • In a small bowl, whisk together the lemon juice, olive oil, kosher salt, and pepper. Set aside.
    1/4 cup lemon juice, 1/4 cup olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper

Roast the Vegetables:

  • Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  • On a large baking sheet, combine the diced zucchini, sweet red pepper pieces, sweet yellow pepper pieces, red onion pieces, and halved garlic cloves.
    1 small zucchini, 1 medium sweet red pepper, 1 medium sweet yellow pepper, 1 large red onion, 4 garlic cloves
  • Drizzle 1/2 cup of olive oil over the vegetables. Then, sprinkle with 1/2 teaspoon each of kosher salt and pepper. Toss to coat the vegetables evenly in the oil and seasonings.
    1/4 cup olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon pepper
  • Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and have a slight caramelized edge. Stir occasionally for even roasting.
  • Once roasted, remove the vegetables from the oven, and let them cool slightly.

Cook the Orzo Pasta:

  • In a large pot of boiling salted water, cook the orzo pasta according to the package instructions until al dente.
    1-1/4 cups uncooked orzo pasta
  • Drain the cooked orzo pasta, and rinse it under cold water to cool it down and stop the cooking process.

Assemble the Salad:

  • In a large salad bowl, combine the cooked orzo pasta and the roasted vegetables.

Add the Dressing:

  • Drizzle the prepared lemon juice and olive oil dressing over the salad.
  • Toss everything together to ensure the pasta and vegetables are well coated with the dressing.

Serve:

  • Serve your Veggie Pasta Salad with Roasted Vegetables at room temperature or chilled.
  • Store in an airtight container in the fridge for up to 5 days, and toss again before serving.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 17g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 590mg | Potassium: 350mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1093IU | Vitamin C: 110mg | Calcium: 31mg | Iron: 1mg