Roasted Vegetable Pasta Salad

5 from 6 votes

This roasted vegetable pasta salad is a rainbow of bell pepper, tomatoes, corn, zucchini, and squash you roast at 450°F for 20–25 minutes. Toss with orzo and coat in a standout dressing you could drink! It's an easy pasta salad recipe to use up garden veggies, tastes great warm or chilled, and packs perfectly for lunches or potlucks.

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Prep Time10

Cook Time20

Total Time30

Servings: servings

Author: Molly Thompson

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.

Recipe Equipment

Sheet Pan

Pot for cooking pasta

Notes

Pan spacing: Use two sheet pans if veggies overlap; crowding traps steam and prevents caramelization.

Pasta water saver: Reserve ¼ cup starchy cooking liquid; stir into leftovers with a splash of dressing to “wake up” the salad after chilling.

Make-ahead: Roast veggies and cook orzo up to 2 days early; keep components separate and toss with dressing just before serving.

Gluten-free option: Swap in GF orzo (I like Delallo) or gluten-free shortcut pasta.

Vegan swap: Use maple syrup and dairy-free feta or toasted walnuts.

Storage: Airtight container, fridge 4 days; not freezer-friendly (pasta softens).

Season cold food: Taste after chilling—cold dishes often need an extra pinch of salt and pepper just before serving.

Nutrition

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