Pasta Salad featuring Roasted Vegetables

1. Chop your veggies. This is likely the most time-intensive step, but hey, put on that podcast or crank some tunes – I assure you, the chopping is worthwhile! I aim to cut all the veggies to roughly the same size to ensure 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, then roast the vegetables in the oven at 400 degrees F for about 20 minutes. You can also grill your veggies for that lovely char flavor!
3. Boil the pasta. While the veggies roast, bring a large pot of salted water to boil and cook the pasta according to the package instructions. Personally, I enjoy this pasta salad warm, but if you’d prefer a cold version, just run the drained pasta under cold water in a colander!
4. Prepare the dressing. This is another task you can accomplish while the veggies roast! Just whisk together the olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, garlic, oregano, and salt/pepper in a jar or bowl and set it aside until you’re ready to use it. So incredibly good and a dressing I use for countless meals! It really deserves its own post.
5. Mix the salad. Now comes the fun part! Once the veggies are roasted, combine them in a large bowl with the pasta salad, fresh basil, and drizzle the entire mixture with the lemon herb vinaigrette. Toss it well, season with extra salt, pepper, and Italian seasoning, and enjoy!

Homemade Lemon Herb Dressing

I can’t express how much I adore this dressing. The bright lemony taste, tangy Dijon mustard, delicious garlic, and fresh herbs truly make this the ideal dressing for this pasta salad since it tastes incredible and quickly absorbs into all the pasta and veggies! SO. MUCH. FLAVOR. Here’s what you’ll require:

• Olive oil – I prefer a quality olive oil that doesn’t have to be pricey, just ensure it’s cold-pressed and organic for optimal flavor (in my opinion)
• Lemon – I simply love the bright, fresh taste fresh lemon juice imparts to this dressing. Feel free to add in a bit of the zest too for even more lemony goodness!
• Apple cider vinegar – this provides a nice tang that complements the olive oil and lemon juice perfectly, but you can easily swap in red wine vinegar, white vinegar, or even balsamic vinegar for a different flavor if that’s all you have available
• Dijon mustard – this adds some zest and helps to emulsify the dressing
• Garlic – I always like to use 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 on hand
• Seasonings – a delightful blend of dried oregano, salt, and pepper

Preparation and Storage

The wonderful aspect of this pasta salad is that it tastes fantastic whether warm or cold and can be stored for up to 3 to 4 days in your fridge. Just make sure to keep any leftovers in a sealed, airtight container. You can easily prepare this pasta salad in advance by chopping all your veggies and making the dressing up to a day before serving.

If you decide to make this salad beforehand, ensure to reserve a bit of dressing to toss in just before serving. The pasta and veggies will absorb a lot of the dressing (which is wonderful for flavor!), but you’ll want to refresh it with extra dressing when it’s time to serve.

More Pasta Salads You’ll Adore

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