The Best Vegan Summer Pasta Salad with Roasted Veggies and Orzo

Thanks to the best vegan summer pasta salad recipe, summer has never tasted so good. With roasted vegetables, garlic, and kidney beans, this delicious pasta salad is the perfect summer BBQ side dish. It’s easy to make, hearty, healthy, and made with simple ingredients. 

Some dishes are a summer staple as they bring out the flavors of the season. Watermelon and pasta salad are two of them. This pasta salad is one of those recipes you need in your summer meal plans, no doubt!

How To Serve This Vegan Vegetable Orzo Pasta Salad

Making a vegan BBQ menu isn’t as complicated as it seems. All you need is veggie kabobs, grilled corn, and a hearty pasta salad with grilled veggies and you are all set. There are so many delicious ways to enjoy this salad.

Backyard BBQ-This recipe is the perfect side dish for a summer backyard BBQ. It’s my favorite way to incorporate my favorite veggies of the season and is a tasty recipe that all of your guests will enjoy. 

Make-ahead lunch-This vegan summer pasta salad is a great way to meal prep for the week’s lunches. Make the salad on Sunday and enjoy it the next day or two. It really is a simple and easy lunch idea.

Main meal-This pasta salad is packed with delicious roasted vegetables, beans for protein, and cooked orzo which make it a filling lunch or dinner option. Cold pasta salads are the best summer meals. 

Spot Light on This Vegan Summer Pasta Salad with Roasted Veggies and Orzo

Simple ingredients: Grab a sheet pan, roast your veggies, cook your pasta, and drizzle olive oil over the top, give it all a good toss and you have got yourself the most amazing vegan pasta salad.

Meal prep: ​Get yourself organized this summer and make a large bowl of this filling, vegan pasta salad and you will have lunches taken care of for the next few days.

Delicious: Why waste your time making anything other than scrumptious food? Impress your guests with this healthy pasta salad that will taste like it took hours to make.

Healthy: If you are vegan, plant-based or simply looking to eat less dairy, this is the pasta recipe for you. Trust me, you won’t miss the feta cheese.

Flavorful: There’s something about roasted garlic that brings out all of the best flavors. Fresh veggies, garlic, and orzo all come together nicely in this warm or cold pasta salad.

Is Pasta Salad Healthy?

Pasta salad is a healthy meal option for many reasons.

It is nutrient-rich as this salad is loaded with roasted vegetables, a great source of essential vitamins, minerals, and fiber. Vegetables like bell peppers, radishes, carrots, eggplant, cherry tomatoes, and red onion add a variety of nutrients to the dish.

This vegan pasta salad can be a satisfying and filling dish due to its fiber and protein content. It can help keep you fuller for longer and reduce the likelihood of overeating.

Many people struggle to meet their recommended daily intake of vegetables. A vegan pasta salad offers a delicious way to incorporate more plant-based foods into your diet.

Whether you enjoy eating meat or plant-based, you will benefit from eating meals that include at least 50 percent vegetables.  

The Ingredient List

Orzo-I really like the texture of Orzo and it is the best pasta choice for this recipe. That’s because it doesn’t overwhelm the roasted vegetables and garlic. If you choose to use another variety of pasta, you may need to add additional olive oil, salt, and pepper.

Eggplant-This tender, mild, and sweet vegetable is a great addition to pasta salad. Its light flavor is just what this salad needs.

Carrots-Thanks to carrot slices, you will enjoy a little crunch to this salad. They are lightly sweet as well, an ideal ingredient in roasting vegetables.

Cherry tomatoes-Talk about a burst of juicy flavor, cherry or grape tomatoes are so tasty, especially when roasted. Fresh tomatoes are so much better than canned. Not to mention, it is tomato season which means they are filled with so much flavor.

Red onion-To me, roasted onion is like roasted garlic. The caramelized flavor brings all the right vibes to this dish. It truly is one of my favorite vegetables. 

Radishes-Grab a few radishes and thinly slice them OR swap them out with zucchini. I like to use either.

Red bell pepper-​I would recommend only using red bell peppers instead of green. Green peppers are not sweet enough for this pasta salad. 

Garlic cloves-Roasted garlic gives the best flavor to this pasta salad. I recommend not skipping this ingredient.  

Kidney beans-You will need to wash and drain the beans first. Side note: You can also use white beans for this recipe.

Avocado oil-I like to use avocado oil when roasting fresh vegetables because of its ability to safely heat up to high temperatures. 

Salt and pepper-Add salt and pepper to your liking. I have realized that the orzo absorbs a good amount of salt so you may need more than you think.

Olive oil-This will be used as the “sauce” to the pasta salad. You do not need more than extra virgin olive oil because the garlic, fresh basil, and sweetness from the roasted vegetables provide plenty of flavor. 

Fresh basil-​There is nothing better than finishing off a dish with fresh herbs. They are not only very healthy but they are packed with flavor.

The Instructions

Step one: Preheat your oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat. 

Step two: Place the diced eggplant, sliced carrots, chopped bell pepper, halved cherry tomatoes, sliced radishes, sliced red onion, and garlic cloves in a single layer on the lined cookie sheet.

Drizzle with olive oil, and sprinkle with salt and pepper. Toss everything so that the vegetables are nicely coated. Cook for 25 minutes tossing everything at the 1/2 way point.

Step three: While the vegetables are roasting, cook the orzo according to the package directions.

Drain the water, drizzle a small amount of olive oil over the cooked pasta, and carefully toss it to coat the pasta completely. This is necessary to keep the pasta from sticking. Pour the pasta into a large bowl and set it aside. 

Step four: At the 20-minute mark, remove the pan from the oven, sprinkle the kidney beans over the top, and place the pan back into the oven for the last 5 minutes. This will heat up the beans. 

Step five: Remove the garlic cloves from the pan. Transfer the roasted vegetables to the bowl of orzo.  

Step six: Squeeze the garlic out of the peels into the pasta salad.

Step seven: Add the minced fresh basil, a drizzle of olive oil, and sprinkle with salt and pepper. Give it all a good stir and serve immediately. You can serve this pasta salad warm or cold, both are great.

How Long Will This Pasta Salad Last?

​You will want to store this pasta salad in an airtight container and keep it in the fridge. It will last 2-3 days in the fridge. I do not recommend freezing this pasta.

Tips + Modifications

You can certainly use your favorite type of pasta instead of orzo. I would recommend using a smaller noodle so that it doesn’t absorb too much olive oil and isn’t overwhelming with pasta compared to vegetables. 

Feel free to change up the vegetables in this recipe. Go ahead and use your favorite variety or whatever you have on hand.

Some additional vegetables they may roast and pair well with this veggie orzo salad include broccoli, squash, asparagus, artichoke, and mushrooms. 

Other Summer Vegan Salads That You Will Love

Easy Cherry Tomato Couscous Salad

Simple Vegan Cucumber Salad with Fresh Dill

Vegan Summer Kale and Berry Salad

Enjoy!

XOXO

Michelle