While the oven and water heat up, prep your vegetables. Dice the bell pepper, eggplant, and zucchini into large, bite-sized pieces. Line a baking sheet with parchment or a non-stick silicon baking mat. Spread the vegetables on a baking sheet in a single layer. Sprinkle them with the thyme, oregano, salt and pepper. Roast at 450F for 25-30 minutes, stirring every 10-12 minutes, until browned around the edges.

When the water is at a rolling boil, add the pasta and stir. Cook according to package directions, about 8-10 minutes. Be sure not to overcook or you’ll have mushy pasta. It should still have a “bite”.

When the pasta is ready, reserve about 1 cup of the pasta cooking liquid. Drain the pasta and immediately rinse under cold water. Rinse until completely chilled, about 30 seconds. Drain well.

Dice the tomatoes. Retain as much of the juices as you can. Place them in a large bowl.

Remove the stems of the parsley and chop well. Add it to the bowl with the tomatoes.

Add the cooked pasta to this bowl.

When the vegetables are done roasting, remove them from the oven. While they are still warm, add the roasted vegetables to the large bowl with the orzo, tomatoes and parsley. Stir well to combine.

Add a couple tablespoons of the reserved pasta cooking liquid, to make a creamier salad. Depending on your taste, you might add just 2 tablespoons or up to 1/2 cup. The juiciness of the tomatoes will also affect how wet your pasta salad becomes.

Taste to adjust seasoning and serve. Best enjoyed at room temperature.