Roasted Vegetable Pasta Salad
This Roasted Vegetable Pasta Salad is packed with colorful roasted veggies and orzo pasta, all tossed in a simple homemade vinaigrette. It comes together in about 40 minutes and works equally well warm, cold, or at room temp - making it the ultimate make-ahead side dish for cookouts, potlucks, and easy weekday lunches!
Servings: 4 servings
Ingredients
- ½ pound orzo uncooked
- 1 bell pepper diced into bite-sized pieces
- 1 large zucchini diced into bite-sized pieces
- ½ pint cherry tomatoes halved
- 1 red onion small, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ cup olive oil good quality for dressing
- 2 tablespoons of red wine vinegar or balsamic vinegar I used balsamic
- ½- 1 teaspoon of flaky sea salt to taste
- Optional: chopped fresh herbs I love a small handful of fresh basil in this!
- Optional squeeze of lemon juice
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!
Video
Notes
Storage + Reheating - Store in an airtight container in the fridge for up to 3-4 days. It's delicious cold straight from the fridge, or you can warm it up in the microwave for a minute or two. Give it a good stir and a quick re-season before serving - it may need a little extra salt or a splash more vinegar after sitting.
Nutrition
Calories: 405kcal | Carbohydrates: 52g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 890mg | Potassium: 496mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1319IU | Vitamin C: 62mg | Calcium: 38mg | Iron: 2mg
