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Greek Roasted Vegetable Pasta Salad

A vibrant pasta salad featuring roasted Mediterranean vegetables, tender orzo, and a zesty lemon-herb dressing, perfect for meal prep and gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 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
For the Pasta and Salad Base
  • 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.
For the Dressing
  • 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.

Method
 

Roast the Vegetables
  1. Preheat oven to 425°F (220°C).
  2. Toss eggplant, bell peppers, zucchini, and red onion with olive oil, oregano, salt, and pepper on a rimmed baking sheet in a single layer.
  3. Roast for 20 to 25 minutes, stirring once halfway, until edges are golden and vegetables are tender.
Cook the Pasta
  1. While vegetables roast, bring a large pot of salted water to a boil.
  2. Add orzo and cook until al dente (about 8 minutes for orzo).
  3. Drain and rinse briefly under cold water to stop cooking and cool the pasta for salad.
Make the Dressing
  1. Whisk together olive oil, lemon juice, minced garlic, Dijon, honey, and oregano in a small bowl.
  2. Taste and season with salt and pepper.
Assemble the Salad
  1. In a large bowl, combine the cooled pasta, roasted vegetables, cherry tomatoes, cucumber, olives, and feta.
  2. Pour dressing over the salad and toss gently to coat.
Rest and Serve
  1. For best flavor, let the salad rest for 20 to 30 minutes at room temperature before serving.

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.