Go Back
+ servings

Summer Vegetable Orzo Pasta Salad #SundaySupper

Marybeth Feutz
Do you need a side dish for a summer party, or just something fun to make for a family dinner? You'll love all the flavors in this Summer Vegetable Orzo Pasta Salad!
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Side
Servings 6 servings


  • 1 cup orzo pasta cooked and drained
  • 2 Tablespoons canola oil or vegetable oil
  • 3 Roma tomatoes diced
  • 1 small zucchini diced
  • 1 small summer squash diced
  • 1 orange bell pepper diced
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Place cooked orzo pasta in a large bowl. Add canola oil and toss to coat. (This will keep the pasta from sticking together as it cools.) Set the pasta aside.
  • Meanwhile, place all chopped vegetables on a lipped baking sheet.
  • Add olive oil, salt, and pepper to vegetables and toss to mix.
  • Roast vegetables at 350 degrees for 40-45 minutes, stirring occasionally. Vegetables are done when almost all the juice from the tomatoes has evaporated and the squash is beginning to look "dry.".
  • When vegetables are cooked, add them to the pasta bowl and toss well to mix.
  • Cover and refrigerate for 1-2 hours. Serve cold.
Tried this recipe?Let us know how it was!