Name: Greek Roasted Vegetable Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 medium eggplant, cut into 1-inch cubes (Choose firm, blemish-free eggplant.); 2 red bell peppers seeded and cut into 1-inch pieces (Red peppers are sweeter; use yellow or orange if preferred.); 1 medium zucchini, sliced into 1/2-inch half-moons; 1 small red onion, cut into wedges; 3 tablespoons extra-virgin olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 12 ounces orzo pasta or short pasta like rotini (Use gluten-free pasta if needed.); 1 cup cherry tomatoes, halved; 1 cup cucumber, seeded and diced (About 1 small cucumber.); 1/2 cup kalamata olives, pitted and halved; 3/4 cup crumbled feta cheese (About 4 ounces.); 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice (About 1 lemon.); 1 clove garlic, minced; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano; to taste salt and pepper (Start with 1/2 teaspoon salt.)

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Jump to Recipe

When I first roasted a tray of summer vegetables to toss with pasta, the kitchen smelled like sunshine and herbs, and my family gathered around the counter before dinner was even plated. I started making this Greek roasted vegetable pasta salad one weekend when I had a surplus of eggplant and bell peppers from a farmer’s market haul.

The caramelized edges and warm, tender textures combined with briny feta felt like a little Mediterranean vacation in our own dining room. I love how the roasted notes deepen the flavor compared to raw veg, and how every forkful delivers contrast: soft orzo, crisp cucumber, creamy feta, tangy dressing.

This recipe quickly became our easy weeknight favorite because it scales well, travels beautifully to potlucks, and reheats or chills without losing much texture. I often link it in my mental rotation with other pasta salads I admire, like a hearty BBQ chicken pasta salad I found here, but this one is my go-to for bright, herb-forward dinners.

What Makes This Recipe Special

This salad marries roasted Mediterranean vegetables with tender pasta and a lemony, herby dressing. It is:

Healthy and vegetable-forward, packed with fiber and antioxidants.
Versatile for vegetarian meals or easily adapted with grilled chicken or shrimp.
Great for meal prep because flavors deepen after a few hours in the fridge.
Readers fall for the texture contrasts and the balance of savory feta with bright lemon and oregano.

Ingredients You’ll Need

For the Roasted Vegetables

1 medium eggplant (about 1 lb), cut into 1-inch cubes choose firm, blemish-free eggplant.
2 red bell peppers, seeded and cut into 1-inch pieces red peppers are sweeter; use yellow or orange if preferred.
1 medium zucchini, sliced into 1/2-inch half-moons.
1 small red onion, cut into wedges.
3 tablespoons extra-virgin olive oil.
1 teaspoon dried oregano.
1/2 teaspoon salt and 1/4 teaspoon black pepper.

For the Pasta and Salad Base

12 ounces orzo pasta or short pasta like rotini (or gluten-free pasta if needed).
1 cup cherry tomatoes, halved.
1 cup cucumber, seeded and diced (about 1 small).
1/2 cup kalamata olives, pitted and halved.
3/4 cup crumbled feta cheese (about 4 ounces).

For the Dressing

1/4 cup extra-virgin olive oil.
3 tablespoons fresh lemon juice (about 1 lemon).
1 garlic clove, minced.
1 teaspoon Dijon mustard.
1 teaspoon honey or maple syrup.
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano.
Salt and pepper to taste (start with 1/2 teaspoon salt).

Notes

Use fresh herbs when possible for brighter flavor; dried works in a pinch.
Eggplant absorbs oil; salting and resting for 15 minutes can reduce bitterness and oil absorption, then pat dry.

How to make Greek Roasted Vegetable Pasta Salad for Flavor-Packed Meals

Step 1: Roast the Vegetables (25-30 minutes)

Preheat oven to 425°F (220°C).
Toss eggplant, bell peppers, zucchini, and red onion with 3 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet in a single layer.
Roast for 20 to 25 minutes, stirring once halfway, until edges are golden and vegetables are tender. Visual cue: eggplant should be slightly collapsed and browned at the edges.

Step 2: Cook the Pasta (8-10 minutes)

While vegetables roast, bring a large pot of salted water to a boil. Add orzo and cook until al dente (about 8 minutes for orzo; check package for other shapes).
Drain and rinse briefly under cold water to stop cooking and cool the pasta for salad. Drain well.

Step 3: Make the Dressing (3 minutes)

Whisk together 1/4 cup olive oil, lemon juice, minced garlic, Dijon, honey, and oregano in a small bowl. Taste and season with salt and pepper. The dressing should be bright, slightly tangy, and balanced.

Step 4: Assemble the Salad (2-3 minutes)

In a large bowl, combine the cooled pasta, roasted vegetables (warm or cooled), cherry tomatoes, cucumber, olives, and feta.
Pour dressing over the salad and toss gently to coat. Taste and adjust salt or lemon as needed.

Step 5: Rest and Serve (30 minutes optional)

For best flavor, let the salad rest for 20 to 30 minutes at room temperature to let flavors meld. Serve warm, at room temperature, or chilled.

Step 6: Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs dressing, refresh with a splash of olive oil or lemon before serving.

Tips & Recipe Variations

Use high heat when roasting to get caramelization and concentrate flavors.
If eggplant is bitter, sprinkle with salt and let sit 15 minutes, then rinse and pat dry to reduce bitterness and oil absorption.
To make this gluten-free, use gluten-free orzo or a rice-based pasta.
For a vegan version, omit feta or use a plant-based feta alternative.
Add protein: toss in grilled chicken, shrimp, or chickpeas for a heartier meal.
Make-ahead: prepare vegetables and pasta a day ahead; store separately and combine with dressing just before serving to preserve texture.
Reheating: serve chilled or bring to room temperature; if reheating, warm gently in a skillet to revive roasted notes.

Best Ways to Serve

Pair with crusty bread or warm pita and a simple green salad for a full meal.
For drinks, try a crisp white wine like Sauvignon Blanc or an iced herbal tea.
Presentation tip: arrange the roasted vegetables on top of the pasta and sprinkle feta and oregano for a colorful finish.
Serving size: this recipe serves 4 to 6 as a side or 3 to 4 as a main (about 1 to 1 1/2 cups per person).
Approximate calories per serving (main-course portion): ~420 kcal, depending on oil and cheese amounts.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Roast vegetables and cook pasta up to 24 hours ahead. Store separately and toss with dressing just before serving to keep textures fresh.

Q: Can I freeze the leftovers?
A: Freezing is not recommended. The texture of roasted vegetables and pasta will change after freezing and thawing.

Q: What can I use instead of feta?
A: Try goat cheese, ricotta salata, or a vegan feta for dairy-free needs.

Q: How do I prevent the salad from becoming watery?
A: Drain vegetables well and cool pasta completely. Add tomatoes just before serving, or remove seeds from cucumbers and tomatoes to reduce extra water.

Q: Can I make this low-carb?
A: Substitute cauliflower rice for pasta to cut carbs, and roast veggies the same way.

Conclusion

This Greek roasted vegetable pasta salad is one of those recipes I return to when I want food that feels both nourishing and festive. It brings family together because everyone can pick their favorite bit from the bowl: a roasted pepper, a salty olive, or a lemony burst of dressing. If you enjoy the bright lemon-feta combo, you might also like this alternate take on orzo salads: Lemon Orzo Pasta Salad with Feta and Roasted Vegetables. Try the recipe, share how you tweaked it, and let it become part of your weeknight or entertaining rotation.

Review

“This salad brightened up our family picnic. The roasted eggplant was my favorite part, and the dressing tied everything together. I made it ahead and flavors actually improved the next day. A new staple.”