Make-Ahead Magic On One Sheet Pan
Roasted veggies meet tiny, sauce-soaking orzo in a pasta salad that checks every box: bright colors, tangy dressing, make-ahead friendly, and zero wilting lettuce drama. It’s my go-to “bring a side” dish for cookouts, way to use up garden veggies, and an easy lunch prep for the week.
Just roast bell pepper, cherry tomatoes, zucchini, yellow squash, and corn at 450°F for 20 – 25 minutes, boil 16oz orzo in veggie broth, toss with a zesty olive-oil & herb vinaigrette and cubed feta. Serve warm or chilled—ready in under 40 minutes.
A perfectly cooked vegetable is my love language. The more I’ve watched from professional chefs, the more I value a simple dish with high-quality ingredients.
And that’s exactly what this delicious summer pasta salad is!
Pasta Salad Ingredients
The beauty of this recipe is that you can use up any veggies at the end of their shelf life and get a few more days out of them because pasta salad stays fresh for several days! You can literally use any veggie from your fridge or garden. Here’s what I used:
- Bell peppers: any color works.
- Cherry tomatoes: they char and burst and they’re a must for me.
- Corn: for sweetness and crunch.
- Zucchini and summer squash: a staple veggie with tons of nutrients.
- Red onion: for color and bite.
- Orzo: roasted vegetables just go with orzo. But try any twisty pasta that holds dressing well, like the Fussilli corti bucati in mexican street corn pasta salad.
- Feta cheese: optional, but use the feta in the brine if you do. It’s salty and creamy!
Want to try another roasted vegetable? Broccoli, cauliflower, asparagus, mushrooms, carrots, and eggplant would be good. You could even use all of these roasted root vegetables in the fall and winter.
Dressing Ingredients
Here are the simple ingredients for the roasted vegetable pasta salad dressing. Jump to the recipe card for exact measurements.
- Extra virgin olive oil: a quality olive oil is key for dressings. I like paleo valley or California ranch from the grocery store.
- Red wine vinegar: white wine vinegar or apple cider vinegar are good options.
- Kosher salt: use plenty to season all the veggies and pasta.
- Garlic: use fresh, it’s worth it.
- Honey: to sweeten it and emulsify it for a dressing texture.
- Dry oregano: to complement the roasted veggies.
- Fresh basil: dried works too (but fresh is better).
How to Make Roasted Vegetable Pasta Salad
Here’s how to make this pasta salad with roasted vegetables. Skip to the recipe card for the full recipe.
- Roast veggies: chop the veggies into 3/4-inch chunks or pieces. Toss with olive oil and oregano. Roast at 450°F for 20-25 minutes.
- Cook the pasta: boil vegetable broth and cook the pasta according to the package directions. Rinse it under cold water to cool it off when it’s done.
- Make the dressing: shake the ingredients together in a jar.
- Combine and serve: Add the cooked pasta and roasted vegetables to a large bowl with feta. Pour the dressing on top and serve with fresh basil.
What’s the Secret to Roasting Vegetables?
The two best secrets for roasting vegetables are to cut all of the veggies the same size for even cooking and to cook them at the right temperature, which is 450°F.
If you’re roasting at a higher heat, cut the veggies a little thicker so they don’t overcook. I tested these veggies at 400, 425, and 450, and the veggies at 450 had the best texture with the most browning (double win!).
Tips for the Best Pasta Salad
Customize with other vegetables: You can use any vegetable you can roast (or grill). It’s a great way to use leftover vegetables or an abundance of garden vegetables.
Cut the veggies the same size: cut them on the thicker side so they aren’t mushy. Even cutting results in even cooking!
Keep your pasta juicy without extra oil: pasta tends to suck up extra dressing when you store it. to avoid this, reserve 1/4 cup of the pasta cooking water and use 1/4 cup of the dressing and shake it together in a spearate jar. this gives you more salad dressing with the same amount of flavor. Pour it over leftover pasta salad when you serve it.
Boil the pasta in vegetable broth: this gives it extra veggie flavor!
Choose another pasta: I love orzo with veggies, but any shortcut pasta works. Try gemelli or fusilli next time.
Roasted Vegetable Pasta Salad
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Ingredients
Vegetable Pasta Salad
- 1 bell pepper cut into 1-inch chunks
- 1 pint cherry tomatoes halved
- 2 ears corn
- 1 zucchini cut into 1 inch rounds then quartered
- 1 yellow squash cut into 1 inch rounds then quartered
- 6 cups low sodium vegetable broth
- 16 oz dry orzo pasta gluten-free if needed
- 8 oz feta cubed small
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar or white wine vinegar
- 1 Tablespoon kosher salt
- 2 cloves minced garlic or 1 teaspoon garlic powder
- 1 Tablespoon honey
- 2 teaspoons dry oregano
- 3 Tablespoons fresh chopped basil 2 teaspoons dry basil
- Black pepper to taste
Instructions
- Prep veggies (10 min): Preheat the oven to 450°F and arrange the rack to the top position. Coat a large sheet pan lightly in olive oil. Cut the veggies and arrange them on the baking sheet in an even layer. Don’t over crowd the pan—use two if needed.1 bell pepper, 1 pint cherry tomatoes, 2 ears corn, 1 zucchini, 1 yellow squash
- Roast veggies (20 min): Roast the vegetables for 20-25 minutes, until they’re fork tender and golden brown.
- Boil pasta (8-10 min): While they’re roasting, bring the vegetable broth to a boil over high heat. Cook the pasta according to package directions. Stir frequently to prevent sticking and add more broth as needed as it cooks. Drain and rinse with cold water.6 cups low sodium vegetable broth, 16 oz dry orzo pasta
- Make dressing (5 min): Add the dressing ingredients to a jar and shake or stir to combine.1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 Tablespoon kosher salt, 2 cloves minced garlic, 1 Tablespoon honey, 2 teaspoons dry oregano, 3 Tablespoons fresh chopped basil
- Toss and serve (5 min): When the veggies are done, allow them to cool slightly then remove the corn from the cob using a knife or corn peeler. Add the pasta to a serving bowl with the roasted vegetables and feta. Pour the dressing on top and mix to coat. Serve room temperature or chilled with fresh basil and cracked black pepper.8 oz feta
- Storing: if you know you’re going to have leftovers, reserve 1/4 cup of pasta cooking water and 1/4 cup of dressing. Mix them together and store in the fridge to dress the salad before serving. Leftover pasta salad stays fresh in an airtight container in the fridge for up to 4 days.
Notes
Equipment
- Sheet Pan
- Pot for cooking pasta
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes, but I prefer fresh vegetables. Roast straight from frozen; add 5 minutes.
Use GF orzo (I like Delallo) or gluten-free short pasta and cook per package instructions. My favorite gluten free pasta brand is Jovial.
Either! Flavors meld after chilling, but it’s tasty right off the sheet pan.
How to Serve It
- A side dish with any marinated chicken or grilled chicken. Or any grilled or summer main dish!
- A meal itself with a protein on top or vegetarian as is.
- Cold work lunch.
- A potluck side dish for summer barbecues or cookouts.
Storing Leftovers
Store leftover pasta salad in an airtight container in the fridge for 3-4 days. If you know you’re going to have leftover, reserve 1/4 cup of pasta cooking water and dressing, shake together, and store separately to serve with leftovers.
To make it ahead of time: make the pasta up to 2 days in advance and the veggies one day in advance. Mix up the dressing and toss it together before serving.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
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So good! I made it to go with grilled burgers. I forgot fresh basil at the store so had to use the recommendation for dried basil and it still turned out great but I’m looking forward to making it again with fresh.
#whatwemade
Thanks Mallory!
I made this last night for my family. My husband and I really enjoyed the roasted veggies! I think I could have used more flavor, but I saved 1/4 cup like she said because I knew we would have leftovers. Maybe I’d do the full amount of dressing and make extra for leftovers. My ratio of veggies to orzo doesn’t look the same as the pictures, so maybe I’ll reduce that next time also. Really yummy though! Will definitely make again! #whatwemade
My husband and I thought this was good. It was nice to have a pasta/veggie side with our grilled chicken and we actually liked our grilled chicken in it. I could have used a little more flavor, but I knew we would have leftovers so I saved 1/4 cup for later like she mentioned. Will make it again though! #whatwemade
I was so excited about this recipe because my garden has been growing like crazy and I have tons of veggies to use. I love how much flavor they have from roasting them and the dressing is so fresh and tangy. I made a big batch and enjoyed it all week with a little grilled chicken for lunch! Such a great and versatile summer dish!
#WhatWEMade
Thank you Adrienne!
The dressing + feta combo on this orzo salad was a winning combination. We made this for the first time earlier this month and it has been a request ever since! #whatwemade
Thanks so much Kaleigh!
Delicious! I made a double batch of this for my son’s first birthday party and WOW. Every single person asked me for the recipe – it was a hit! This would be so easy to throw a protein in with – salmon, chicken, shrimp. #whatwemade
Thank you so much Olivia!
We made this recipe for dinner as a side with chicken and it was delicious. We also took your suggestion and saved pasta water to mix with the dressing for leftovers and that was a game changer. This is a perfect way to use up veggies in the fridge and we will definitely make it again. Thank you Molly!
#whatwemade
Thank you so much!! So glad you enjoyed it.
This was one of the best pasta salads I have ever had! I added some diced chicken breast to make it a full meal with protein, and my boyfriend couldn’t get enough of it! I will be making this again and again!
#whatwemade
Thank you so much Shannie!
Made this for lunches for the week and it was really good! I’ve made orzo salad before but never with roasted veggies. I like it! #WhatWEMade
Thanks Nicole!