Roasted Vegetable Orzo Pasta Salad

Summer calls for light, fresh meals that are easy to prepare and bursting with flavor. And every summer needs a go to summer pasta salad – insert my roasted vegetable orzo pasta salad fits the bill perfectly, featuring a medley of roasted asparagus, sweet bell peppers, onion, and summer zucchini. Tossed in a creamy lemon balsamic dressing and finished with fresh basil and cubed cheddar, this pasta salad is a delight to eat all week long—if it lasts that long!

The Creamy Lemon Balsamic Dressing

The dressing is the star of this pasta salad, combining the tangy brightness of lemon with the rich, slightly sweet notes of balsamic vinegar. I like to use my frother to make the dressing extra creamy, ensuring it coats every piece of pasta and vegetable perfectly. The simple ingredients come together to create a dressing that is both flavorful and refreshing.

Fresh Basil and Cheddar: The Finishing Touches

Tossing in some fresh basil adds a fragrant, herbaceous element that elevates the whole dish. Cubed cheddar cheese provides a creamy, tangy contrast to the vegetables, making each bite a delightful mix of textures and flavors.

Why You’ll Love This Roasted Vegetable Orzo Pasta Salad

1. Flavorful and Fresh: The roasted vegetables and creamy dressing create a perfect balance of flavors.
2. Versatile: Enjoy it as a main dish, a side, or pack it for a picnic or lunch on the go.
3. Easy to Make: Simple ingredients and straightforward preparation make this salad a breeze to whip up.
4. Perfect for Meal Prep: It stays fresh and delicious all week long, making it ideal for meal prepping.

A Guilt-Free Indulgence

This roasted vegetable orzo pasta salad is a guilt-free indulgence that’s perfect for summer. It’s light yet satisfying, packed with fresh, wholesome ingredients, and incredibly easy to make. Whether you’re enjoying it as a quick lunch, a side dish, or a main course, this pasta salad is sure to become a staple in your summer meal rotation.

So, next time you’re looking for a deliciously fresh and creamy dish, give this roasted vegetable orzo pasta salad a try. With its vibrant mix of vegetables, flavorful dressing, and perfect finishing touches, it’s a salad that you’ll want to eat all week long.

Print Recipe

Roasted Vegetable Orzo Pasta Salad

This roasted vegetable orzo pasta salad features asparagus, sweet bell peppers, onion, and summer zucchini, all tossed in a creamy lemon balsamic dressing. Finished with fresh basil and cubed cheddar, it’s a flavorful and versatile dish perfect for enjoying all week long.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course, Side Dish

Cuisine: vegetarian

Keyword: salad, vegetarian

Servings: 6 People

Ingredients

• 1 yellow bell peppeer diced
• 1 red bell pepper diced
• 1 red onion diced
• 1 zucchini diced
• 1 bunch asparagus diced
• 2 tbsp olive oil
• 1/2 lb orzo pasta
• 1/2 cup cheddar cheese cubed
• 1/2 cup basil
• 1/2 cup Olive oil extra virgin
• 2 tbsp balsamic vinegar
• 1 lemon juiced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1 tbsp salt

Instructions

• preheat oven to 400 degrees and line a baking sheet with foil
• Chop all vegetables into about 1 inches pieces and spread in a single layer, cover with 2 tbsp olive oil, salt and pepper. Roast for 20-30 minutes until tender
• While vegetables are roasting cook pasta according to directions and drain
• To make the dressing add olive oil, balsamic vinegar, lemon juice, garlic and onion powder, oregano, salt into a jar. Whisk or use your frother to bring dressing together.
• Add slightly cooled pasta to bowl, add in vegetables, cheddar cheese, basil. Pour in dressing and toss until well coated. Serve right away or enjoy straight from the fridge all week