Roasted Vegetable Pasta Salad (with Orzo) on the Stove

Love pasta salad recipes? You need to try our Unfussy Pasta Salad, as well as our Mexican Street Corn Pasta Salad and our Vegan Macaroni Pasta Salad.

Why you’ll love this simple pasta salad!

This is one of my regular recipes to take to a summer bbq. Everyone loves pasta salad but it’s nice to offer something a little different and unexpected at a party with the roasted veggies. This one is always a huge hit! PLUS it’s great for meal prep if that’s your thing.

I know that most people love cold pasta salad but I actually love this method warm. I typically toss it all together while the orzo and veggies are still warm and it’s savory!

Why You’ll Love This

• Works as a side dish OR a light lunch – versatile like that
• Great for making ahead – it actually gets better as it sits
• Endlessly customizable with whatever veggies you have on hand
• Crowd-pleaser at potlucks, cookouts, and picnics every single time

Ingredients needed

The ingredients for this roasted veggie pasta salad recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

• Orzo – holds its own against the veggies without overwhelming them; sub couscous, small shells, or any short pasta you like. I’ve also made this with chickpea pasta as a gluten free alternative.
• Bell peppers – any color works; adds sweetness and that pop of color
• Zucchini – gets slightly tender with nice caramelized edges when roasted
• Cherry tomatoes – halved so they burst a little in the oven; grape tomatoes work too
• Red onion – mellows beautifully when roasted; yellow onion is fine in a pinch
• Olive oil – use a good quality one here since it makes up most of the vinaigrette
• Red wine vinegar or balsamic vinegar – both work great; balsamic gives a slightly deeper, richer flavor
• Flaky sea salt – ties everything together; don’t skip this
• Fresh herbs – basil is BY FAR my go-to here, but dill or chives are great too
• Lemon juice – a small squeeze at the end brightens the whole thing up

How to Make It

Simply a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you:)

1. Roast veggies and cook the pasta. Once you’ve cut all of the vegetables into bite-sized pieces, place the chopped vegetables on a large baking sheet in a single layer. Bake in the oven for about 15 to 20 minutes and until fork tender.
   Prepare the pasta according to package directions in a large pot of salted water until al dente. If you’d like to serve this dish cold, run the pasta under cold water to cool it down.

1. Toss the salad. Add the roasted veggies to a large mixing bowl with the cooked pasta. Drizzle on the ¼ cup of olive oil as well as the vinegar, optional herbs, and additional salt. Add a squeeze of lemon juice and a little feta cheese, if you’d like, and toss to coat everything. ENJOY!

Recipe Tips

• Don’t crowd the pan. Give the veggies room to roast, not steam. Use two pans if needed – it’s worth it for those caramelized edges.
• Salt your pasta water well. It’s the only chance you get to season the orzo itself.
• Cool the pasta before tossing if serving cold. Run it under cold water right after draining – takes 30 seconds and keeps it from clumping.
• Dress it while the roasted vegetables are still warm. They absorb the vinaigrette so much better that way.
• Taste and re-season before serving. Pasta salad soaks up salt as it sits – give it a short taste and adjust right before you serve.

Frequently Asked Questions