Lemon Orzo with Roasted Vegetables is not your typical pasta salad.  It’s packed with texture and flavor yet is very light and refreshing.  It works well as a side dish or as a standalone meal.  I think it’s best served warm but room temp or chilled is also fine, it’s all about your preference.

The vegetables are delicious when roasted because they are slightly caramelized.  I like to use bell pepper, asparagus, cherry tomatoes, and red onion but you can substitute any veggies you like – eggplant, zucchini, squash, mushrooms, etc.  You can really make this your own by using the veggies you crave.

You can also top this salad with pine nuts for a little crunch or some crumbled feta cheese.  If you choose to skip the cheese, this is a great vegan based dish.

Start by preheating the oven to 425 degrees and lining a baking sheet (or 2) with parchment paper.  I use 2 baking sheets depending on how many chopped veggies I have because I don’t want the veggies to overlap too much while baking.

Chop the bell pepper, asparagus, cherry tomatoes, and onion.  You can leave the cherry tomatoes whole if you want – they roast well either way!

Add the veggies to a bowl with garlic, olive oil, salt, and pepper, and toss to combine.

Then spread the veggies evenly on the baking sheet(s).  Bake for about 25-30 minute, stirring about ½ way through.

While the veggies are roasting cook the orzo according to package directions.

Drain the orzo and add to a large mixing bowl.  Then add the roasted veggies to the bowl.  Toss to combine.


Combine the dressing ingredients in a small bowl and pour over the top.  Toss to combine.  Serve with chopped parsley and basil.

I hope you like this pasta salad as much as I do!

The recipe can be found here.

Happy Cooking!


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