This SIMPLE Roasted Veggie Pasta Salad is brimming with fresh ingredients such as succulent tomatoes, zucchini, squash, asparagus, and bell pepper, all combined with a tasty lemon herb dressing!
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This could easily be one of my top summer pasta salads. An abundance of fresh veggies seasoned and roasted just right, mixed with warm pasta and the most delightful homemade lemon herb dressing! This roasted veggie pasta salad is ideal for picnics or barbecues and serves as a fantastic side dish alongside grilled chicken, fish, or steak. The best part is that this pasta salad can be enjoyed either warm or cold, and it is PACKED with flavor!
Reasons to Love this Recipe
This complete dish can be made in under 30 minutes, and the most time-consuming aspect is honestly all the chopping involved. I appreciate that I can utilize whatever vegetables I have in my fridge and roast them for this pasta salad! I used a mixture of zucchini, squash, tomatoes, asparagus, bell pepper, and red onion, but you could also incorporate broccoli, cauliflower, eggplant, mushrooms, corn, and more. You truly can’t go wrong!
Ingredients Required
- Whole wheat rotini pasta
- Cherry (or grape) tomatoes
- Zucchini
- Yellow squash
- Asparagus
- Bell pepper
- Red onion
- Fresh basil
- Lemon Herb Dressing (see recipe below!)
How to Create Roasted Vegetable Pasta Salad
This pasta salad is so easy to whip up, which is one of the many reasons I prepare it often! Here’s how to make it in five straightforward steps:
- Chop your vegetables. This may be the most time-consuming task, but turn on a podcast or some tunes – it’s worth the chopping! I aim to cut all the veggies into roughly equal sizes, ensuring even cooking in the oven.
- Roast in the oven. Lay your chopped veggies in a single layer on a large baking sheet (two sheets can be used if necessary) and drizzle them with a bit of olive oil. Generously season with salt and pepper, then roast the vegetables in the oven at 400 degrees F for about 20 minutes. Grilling the veggies is also an option if you desire that nice charred flavor!
- Boil the pasta. While the vegetables are roasting, bring a large pot of salted water to a boil, and cook the pasta as per the package instructions. I personally prefer this pasta salad warm, but to create a chilled pasta salad, simply rinse the pasta under cold water after draining it in a colander!
- Prepare the dressing. This is another task you can complete while the veggies roast! Just whisk together 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. It’s incredibly delicious and can be used for many other meals too! It truly deserves its own spotlight.
- Combine the salad. Now comes the exciting part! Once the veggies are roasted, combine them in a large bowl with the pasta, fresh basil, and drizzle everything with the lemon herb vinaigrette. Toss well, season with extra salt, pepper, and Italian seasoning to taste, and enjoy!
Homemade Lemon Herb Dressing
- Olive oil – I prefer a high-quality olive oil that isn’t necessarily pricey, just ensure it’s cold-pressed and organic for the best flavor (in my view)
- Lemon – I simply love the fresh, bright flavor that lemon juice brings to this dressing. You can also add a bit of the zest for even more lemony goodness!
- Apple cider vinegar – this introduces a lovely tanginess that pairs wonderfully with the olive oil and lemon juice, but you can always substitute it with red wine vinegar, white vinegar, or even balsamic vinegar if that’s what you prefer to use
- Dijon mustard – this provides a nice kick and aids in emulsifying the dressing
- Garlic – I always favor using fresh garlic in my salad dressings, but a 1/4 teaspoon of dried minced garlic or garlic powder will work if that’s all you have
- Herbs – a delightful mix of dried oregano, salt, and pepper
Preparation and Storage
The fantastic aspect of this pasta salad is that it tastes delicious warm OR cold and can be kept in your fridge for up to 3 to 4 days. Just make sure to keep any leftovers in a sealed, airtight container. You can conveniently prepare this pasta salad ahead of time by chopping up your veggies and making the salad dressing up to a day in advance.
If you do prepare this salad early, reserve a little dressing to toss in right before serving. The noodles and veggies will absorb a lot of the dressing (which is great for flavor!!), but you’ll want to freshen it up with some additional dressing when it’s time to serve.
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More Pasta Salads to Enjoy
I hope you all savor this Roasted Veggie Pasta Salad, and if you adore it as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! I love seeing all your tasty recreations!
For the pasta salad:
For the lemon herb dressing:
Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper for easier cleanup.
Arrange the veggies on a baking sheet (you may need two), drizzle them with olive oil, and sprinkle with salt and pepper. Toss them well and place in the oven for around 20 minutes, until vegetables are fork-tender.
While the veggies roast, bring water to a boil, adding salt, and cook the pasta as per the package directions.
To whip up the dressing, whisk together all the ingredients in a jar or bowl until well combined and smooth.
Once the veggies are finished cooking, mix them in a large bowl with the pasta and drizzle with the dressing. Stir in the fresh basil and season with added salt and pepper as necessary. Enjoy!
*This pasta salad will remain fresh for up to 3 to 4 days in a sealed, airtight container in the refrigerator. Feel free to serve it warm or cold!
Serving: 1/8th of recipe | Calories: 282kcal | Carbohydrates: 44.5g | Protein: 9.3g | Fat: 7.1g | Saturated Fat: 1.1g | Sodium: 307mg | Fiber: 7.6g | Sugar: 5.2g
Nutrition information is automatically calculated, so it should only be used as an estimate.
**Pasta Salad Featuring Roasted Vegetables: A Nutritious and Flavorful Creation**
Pasta salad is an adaptable dish that has gained popularity in numerous kitchens around the globe, commonly served as a side or light main dish. One of the most delightful variations is **Pasta Salad Featuring Roasted Vegetables**. This rendition enhances the classic pasta salad by incorporating the rich, caramelized flavors of roasted vegetables, rendering it both nutritious and delicious. Whether prepping it for a summer picnic, potluck, or a nourishing weeknight meal, this pasta salad is sure to dazzle.
### Why Opt for Roasted Vegetables?
Roasting vegetables brings forth their inherent sweetness and intensifies their flavors. The caramelization that occurs during roasting adds depth and complexity to the dish, making it more satisfying than a standard pasta salad containing raw or steamed vegetables. Moreover, roasting retains the nutrients within the vegetables, guaranteeing you receive a healthy supply of vitamins, minerals, and fiber.
### Key Components for Pasta Salad with Roasted Vegetables
The allure of this dish lies in its flexibility. You can mix and match various vegetables and pasta types to suit your taste or dietary restrictions. Below are some typical ingredients:
#### 1. **Vegetables**
– **Bell Peppers**: Sweet and vibrant, bell peppers brighten up the salad.
– **Zucchini**: A subtly flavored vegetable that roasts exceptionally, becoming tender and a bit sweet.
– **Cherry Tomatoes**: Roasting tomatoes boosts their natural sweetness and adds a juicy burst of flavor.
– **Red Onion**: Introduces a hint of sharpness that complements the sweet roasted vegetables.
– **Eggplant**: A hearty vegetable that turns creamy when roasted, contributing a gratifying texture to the salad.
– **Carrots**: Roasting carrots enhances their natural sugars, resulting in a sweet and crunchy element.
– **Asparagus**: Roasted asparagus becomes tender with a slightly nutty taste.
– **Mushrooms**: Earthy and umami-rich, mushrooms contribute savory richness to the salad.
#### 2. **Pasta**
– **Penne**: A traditional choice, penne holds up well against the weight of roasted vegetables.
– **Fusilli**: The spiral shape of fusilli captures dressing and vegetable bits, ensuring each mouthful is flavorful.
– **Bowtie (Farfalle)**: Infuses a fun and whimsical texture to the salad.
– **Orzo**: For a lighter option, orzo pasta can create a more delicate salad.
– **Whole Wheat or Gluten-Free Pasta**: For a healthier or dietary-appropriate alternative, whole wheat or gluten-free pasta can be used.
#### 3. **Dressing**
– **Olive Oil**: A high-quality extra virgin olive oil is crucial for a tasty and healthy dressing.
– **Balsamic Vinegar**: Contributes a tangy sweetness that pairs perfectly with roasted vegetables.
– **Lemon Juice**: Brightens the salad with a refreshing, citrusy note.
– **Garlic**: Minced garlic injects a burst of flavor into the dressing.
– **Herbs**: Fresh herbs like basil, parsley, or thyme elevate the salad’s overall flavor.
– **Mustard**: A hint of Dijon mustard can add a slight tang and creaminess to the dressing.
#### 4. **Optional Additions**
– **Cheese**: Feta, goat cheese, or Parmesan can introduce a creamy or salty aspect to the salad.
– **Nuts**: Toasted pine nuts, walnuts, or almonds can lend a crunchy element.
– **Protein**: Grilled chicken, shrimp, or chickpeas can be combined to create a more filling salad.
– **Olives**: Kalamata or green olives add a briny, salty flavor that contrasts beautifully with the sweetness of the roasted veggies.
### How to Prepare Pasta Salad with Roasted Vegetables
#### Step 1: Roast the Veggies
Preheat your oven to 400°F (200°C). Chop your vegetables into bite-sized pieces and toss them with olive oil, salt, pepper, and any desired herbs (such as thyme or rosemary). Spread them uniformly on a baking sheet and roast for about 20-30 minutes, stirring halfway through, until they are soft and caramelized. Keep a watchful eye on the vegetables to avoid burning.
#### Step 2: Cook the Pasta
While the vegetables are roasting, cook your pasta according to the package directions. Be generous with salt in the water to enhance the pasta’s flavor. Once the pasta is al dente, drain it and rinse under cold water to halt the cooking process. This also aids in cooling the pasta for the salad.
#### Step 3: Create the Dressing
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