Pasta Salad with Grilled Vegetables

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

This may truly be one of my beloved summer pasta salads. A plethora of fresh vegetables seasoned and roasted to perfection, combined 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 wonderful side dish when grilling chicken, fish, or steak. The best part is this pasta salad can be enjoyed either warm or cold and packs in SO much flavor!

Why This Recipe is a Must-Try

This entire meal can be prepared in less than 30 minutes, and honestly, the chopping takes the most time. I appreciate that I can utilize whatever veggies I have lingering in my refrigerator and roast them up for this pasta salad! I used a mix of zucchini, squash, tomatoes, asparagus, bell pepper, and red onion, but you can also use broccoli, cauliflower, eggplant, mushrooms, corn, and beyond. There’s really no wrong choice!

Essential Ingredients

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

Creating the Roasted Vegetable Pasta Salad

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

1. Chop the vegetables. This may be the most time-consuming part, but tune in to that podcast or pump up some music – I assure you it’s worth all the effort! I try to ensure all the veggies are cut to a similar size so that they cook evenly in the oven.
2. Roast in the oven. Spread the chopped vegetables in a single layer on a large baking sheet (you can use two sheets if necessary) and drizzle them with a little olive oil. Generously sprinkle with salt and pepper and roast the vegetables in the oven at 400 degrees F for about 20 minutes. Grilling the veggies is also an option if you prefer that charred flavor!
3. Boil the pasta. While the veggies are roasting, bring a large pot of salted water to a boil, and cook the pasta based on the package instructions. Personally, I prefer this pasta salad warm, but if you want it cold, just run your pasta under cold water after draining it in a colander!
4. Prepare the dressing. This is another task you can accomplish while the veggies are roasting! 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 aside until needed. So, SO delicious and a dressing I use for many different meals! It genuinely deserves its own write-up.
5. Mix the salad. Now for 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, and enjoy!

Homemade Lemon Herb Dressing

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

• Olive oil – I like to use a quality olive oil that doesn’t have to break the bank, just ensure it’s cold-pressed and organic for the best flavor (in my opinion)
• Lemon – I absolutely love the fresh, vibrant flavor that fresh lemon juice brings to this dressing. Feel free to add a touch of zest for even more lemony taste!
• Apple cider vinegar – this imparts a delightful tang that pairs perfectly with olive oil and lemon juice, but you can also use red wine vinegar, white vinegar, or even balsamic vinegar for a different taste depending on what you have available
• Dijon mustard – this provides some zing and helps to blend the dressing
• Garlic – I prefer using fresh garlic in my salad dressings, but a 1/4 teaspoon of dried minced garlic or garlic powder will be fine if that’s all you have
• Seasonings – a delightful mix of dried oregano, salt, and pepper

Preparation and Storage Tips

The fantastic aspect of this pasta salad is that it tastes superb warm OR cold and will keep for up to 3 to 4 days in your refrigerator. Just be sure to store any leftovers in a sealed, airtight container. You can easily prepare this pasta salad in advance by chopping all your veggies and making the salad dressing up to a day beforehand.

If you prepare this salad ahead of time, be sure to set aside a bit of dressing to toss right before serving. The noodles and vegetables will soak up a lot of the dressing (which enhances flavor!!), but you’ll want to refresh it with extra dressing just before serving.

More Pasta Salads You Will Enjoy

I hope you all appreciate this Roasted Veggie Pasta Salad, and if you love it as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and remember to tag me on Instagram using the hashtag #eatyourselfskinny! I adore seeing all your delicious recreations!