Roasted Vegetable Orzo Pasta Salad

Recipe adapted from Ina Garten.

Try out this summertime special. A perfect addition to any potluck! Delicious, sweet, seasonal vegetables are the base of this pasta dish and the lemon vinaigrette adds a light, tangy finish. Experiment with roasted fennel to add another level of flavor. Optional: Add crumbled feta on top. 

Prep Time

30 minutes

Cook Time

40 minutes


4 Servings


1 cup orzo
1 cup vegetable broth (or cooking liquid )
1 eggplant (cut into 1'' pieces)
1 zucchini (sliced into 1'' pieces)
1 squash, summer (sliced into 1'' pieces)
1 onion, red (peeled and chopped)
1 bell pepper, red (cored and sliced into 1'' pieces)
1 bell pepper, orange (cored and sliced into 1'' pieces)
3 tablespoons olive oil (plus 1 tsp, divided)
1 1⁄2 teaspoons salt
1⁄2 teaspoon pepper
2 teaspoons thyme, fresh
2 teaspoons basil, fresh (chiffonade)
1⁄4 cup pine nuts
1⁄4 cup cheese, feta
2 tablespoons lemon juice
2 tablespoons olive oil
1 1⁄2 teaspoons Mustard, Dijon
1 teaspoon salt
1⁄2 teaspoon pepper


Over medium heat in a small saucepan toast orzo in 1 tsp of olive oil for 2-3 minutes. Add in 1 cup of vegetable broth, bring to a boil, cover, and then turn heat to low and simmer for 12-15 minutes. Remove from heat, drain orzo into a colander and set aside. 

Add chopped vegetables to a sheet tray and drizzle 3 Tbsp olive oil, 1 ½ tsp salt and ½ tsp pepper. Roast at 375 F for 20 minutes. In a small jar with a lid, combine all dressing ingredients and shake up. In a large bowl, combine cooked orzo, roasted vegetables, fresh herbs, pine nuts and dressing. Toss to combine, taste and add more salt and pepper to taste. Place in refrigerator for 20-25 minutes and enjoy cold. Top with crumbled feta.