Pasta Salad featuring Grilled Vegetables

This SIMPLE Roasted Veggie Pasta Salad is packed with fresh ingredients such as ripe tomatoes, zucchini, squash, asparagus, and bell pepper, all mixed together with a tasty lemon herb dressing!

This could very well be among my top summer pasta salads. So many fresh vegetables seasoned and roasted to perfection, combined with warm pasta and the most delectable homemade lemon herb dressing! This roasted veggie pasta salad is ideal for picnics or barbecues and serves as a fantastic side dish when grilling chicken, fish, or steak. The best part is this pasta salad can be savored warm or chilled and it is bursting with flavor!

Reasons to Love this Recipe

This entire meal can be prepared in under 30 minutes, and honestly, the most time-consuming part is just the chopping. I appreciate being able to use whatever vegetables I have in my fridge and roast them for this pasta salad! I used a mix of zucchini, squash, tomatoes, asparagus, bell pepper, and red onion, but you could also include broccoli, cauliflower, eggplant, mushrooms, corn, and more. You truly can’t go wrong!

Ingredients You’ll Require

• Whole wheat rotini pasta
• Cherry (or grape) tomatoes
• Zucchini
• Yellow squash
• Asparagus
• Bell pepper
• Red onion
• Fresh basil
• Lemon Herb Dressing (refer to the recipe below!)

How to Prepare Roasted Vegetable Pasta Salad

One of the numerous reasons I make this pasta salad frequently is how easy it is to assemble! Here’s how I prepare it in 5 straightforward steps:

1. Chop your vegetables. This might be the most time-intensive step, but why not listen to a podcast or crank up some tunes – it’s worth all the chopping! I like to ensure that all the vegetables are roughly the same size for even cooking in the oven.
2. Roast in the oven. Spread your chopped vegetables in a single layer on a large baking sheet (feel free to use two sheets if necessary) and drizzle a bit of olive oil over them. Generously sprinkle with salt and pepper and roast the veggies in the oven at 400 degrees F for about 20 minutes. You could also grill your vegetables for that lovely char flavor!
3. Cook the pasta. While the vegetables are roasting, bring a large pot of salted water to a boil, and cook the pasta according to the package instructions. I personally enjoy this pasta salad warm, but for a cold pasta salad, simply rinse the pasta under cold water after draining it in a colander!
4. Prepare the dressing. This is something you can also make while the vegetables are roasting! Just whip together the olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, garlic, oregano, and salt/pepper in a jar or bowl and set aside until ready to use. So, SO good and a dressing I use for many meals! It truly deserves its own feature.
5. Combine the salad. Now for the enjoyable part! Once the veggies are roasted, mix them together in a large bowl with the pasta, fresh basil, and drizzle everything with the lemon herb vinaigrette. Toss well, adjust with extra salt, pepper, and Italian seasoning, and dive in!

Homemade Lemon Herb Dressing

I can’t express how much I adore this dressing. The bright lemony flavor, zesty Dijon mustard, tasty garlic, and fresh herbs truly make this the ideal dressing for this pasta salad because it tastes wonderful and is quickly absorbed by all the pasta and veggies! SO. MUCH. FLAVOR. Here’s what you’ll need:

• Olive oil – I prefer a high-quality olive oil that doesn’t have to be pricey, just ensure it’s cold-pressed and organic for the best flavor (in my view)
• Lemon – I simply love the bright, fresh flavor fresh lemon juice adds to this dressing. Feel free to add a touch of the zest for even more lemon flavor!
• Apple cider vinegar – this contributes a delightful tang that pairs beautifully with the olive oil and lemon juice, but feel free to substitute with red wine vinegar, white vinegar, or even balsamic vinegar for a different flair if that’s what you have handy
• Dijon mustard – this gives a little zing and aids in emulsifying the dressing
• Garlic – I always prefer to utilize fresh garlic in my salad dressings, but a 1/4 teaspoon of dried minced garlic or garlic powder will suffice if that’s what you have
• Seasonings – a delightful mix of dried oregano, salt, and pepper

Preparing and Storing

The fantastic aspect of this pasta salad is that it tastes delicious warm OR cold and will last up to 3 to 4 days in your fridge. Just ensure to store any leftovers in a sealed, airtight container. You can easily prepare this pasta salad ahead of time by chopping all your veggies and making the salad dressing a day prior.

If you do prepare this salad in advance, be sure to save a little dressing to toss right before serving. The noodles and veggies will absorb a lot of the dressing (which is excellent for flavor!!), but you’ll want to refresh it with extra dressing when serving.

More Pasta Salads You’ll Adore

I hope you all relish this Roasted Veggie Pasta Salad and if you enjoy this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love witnessing all your delightful recreations!