Description
Bright and flavorful, Roasted Vegetable Pasta Salad is a delightful dish that brings together the best of fresh veggies and orzo pasta, all tossed in a zesty homemade dressing. This easy-to-make salad is perfect for any occasion, whether served warm as a hearty main or chilled for a refreshing side at summer cookouts. With its vibrant colors and wholesome ingredients, it’s sure to impress your guests while keeping your meals healthy.
Ingredients
Scale
- ½ pound orzo (uncooked)
- 1 bell pepper (diced)
- 1 large zucchini (diced)
- ½ pint cherry tomatoes (halved)
- 1 small red onion (diced)
- ¼ cup olive oil (for dressing)
- 2 tablespoons apple cider vinegar or balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a baking tray with parchment paper.
- Cook the orzo according to package instructions, then drain and set aside.
- Spread diced vegetables on the baking tray. Drizzle with olive oil, salt, and pepper; toss to coat.
- Roast vegetables for 15-20 minutes until tender, flipping halfway through.
- In a large mixing bowl, combine the roasted vegetables with cooked orzo. Add remaining olive oil, vinegar, and additional seasoning as desired; mix well.
- Serve warm or refrigerate for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 245
- Sugar: 3g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg