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roasted vegetables with pasta

(11 ratings)
Blue Ribbon Recipe by
Ina Cobh
Milwaukee, WI

This is my go-to picnic recipe. I love it!

Blue Ribbon Recipe

This roasted vegetables with pasta dish is easy to make but tastes like a gourmet dosh. Light and fluffy, the orzo absorbs the flavors of the lemon juice, olive oil, basil, and Feta cheese. The roasted vegetables are a rainbow of colors and textures. They have a nice balance of sweetness and fresh flavor. The eggplant is tender and creamy, while the peppers add a crunch and pop of color. This recipe is versatile, and the veggies can be substituted based on the season. This is a delicious summer salad or picnic side dish.

— The Test Kitchen @kitchencrew
(11 ratings)
yield 4 serving(s)
prep time 45 Min
cook time 30 Min
method Stove Top

Ingredients For roasted vegetables with pasta

  • 1/2 lb
    orzo pasta
  • 1 md
    yellow squash, cut in chunks
  • 1 md
    zucchini, cut in chunks
  • 1 md
    eggplant, cubed
  • 1 md
    red bell pepper, chopped
  • 1 md
    yellow bell pepper, chopped
  • 1 md
    red onion, chopped
  • 1 2/3 c
    extra virgin olive oil, divided
  • 1 Tbsp
    Kosher salt
  • 1 Tbsp
    black pepper
  • 2/3 c
    lemon juice, fresh
  • 1 c
    crumbled Feta cheese
  • 1 c
    basil leaves, cut into thin ribbons

How To Make roasted vegetables with pasta

  • Cook the orzo pasta.
    Cook and drain the orzo pasta. Preheat the oven to 425 degrees F.
  • Prep the vegetables.
    Chop vegetables into 1" chunks. Mix with 1 cup of extra virgin olive oil, salt, and pepper.
  • Roast the vegetables.
    Spread vegetables in a single layer on one or two sheet pans. Roast for 20 minutes. Cool to room temperature.
  • Mix orzo, vegetables, olive oil, lemon juice, Feta cheese, and basil.
    Mix the orzo and vegetables with the remaining 2/3 cup extra virgin olive oil and the lemon juice. Add basil and Feta cheese when ready to serve.