This SIMPLE Roasted Veggie Pasta Salad is packed with fresh components like succulent tomatoes, zucchini, squash, asparagus, and bell pepper, all combined with a scrumptious lemon herb dressing!
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This could genuinely be one of my preferred summer pasta salads. A plethora of fresh vegetables seasoned and roasted to perfection, mixed with warm pasta and the most delightful homemade lemon herb dressing! This roasted vegetable pasta salad is ideal for picnics or barbecues and serves as a fantastic side when grilling chicken, fish, or steak. The best part is this pasta salad can be savored warm or cold and it is SO packed with flavor!
Why You’ll Adore this Recipe
This whole dish can be prepared in less than 30 minutes, with the most time-intensive part being the chopping. I appreciate that I can utilize whatever veggies I have in my fridge and roast them for this pasta salad! I utilized a mix 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 make a mistake!
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 Roasted Vegetable Pasta Salad
- Chop your veggies. This might be the most time-consuming stage, but listen to a podcast or play some music – I assure you it is worth every chop! I like to ensure all the veggies are cut roughly the same size for even cooking in the oven.
- Roast in the oven. Spread your chopped veggies in a single layer on a large baking sheet (you can use two pans if necessary) and drizzle with a touch of olive oil. Season generously with salt and pepper and roast the vegetables in the oven at 400 degrees F for about 20 minutes. You could also grill your veggies for that excellent char flavor!
- Prepare 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. Personally, I prefer this pasta salad warm, but for a cold pasta salad, just rinse your pasta under cold water after draining it in a colander!
- Prepare the dressing. This is something you can also whip up during the roasting process! Just whisk together olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, garlic, oregano, and salt/pepper in a bowl or jar and set aside until needed. So, SO delicious and is a dressing I use for numerous meals! It really deserves its own post.
- Combine the salad. Now for the enjoyable part! Once the veggies are roasted, mix them in a large bowl with the pasta salad, fresh basil, and drizzle everything with the lemon herb vinaigrette. Toss well, season with extra salt, pepper, and Italian seasoning and dive in!
Homemade Lemon Herb Dressing
- Olive oil – I prefer to use a good olive oil that doesn’t have to be costly, just ensure it’s cold-pressed and organic for optimal flavor (in my opinion)
- Lemon – I just love the bright, fresh flavor that fresh lemon juice brings to this dressing. You can also add a little bit of the zest for even more lemon taste!
- Apple cider vinegar – this adds a nice tang that pairs wonderfully with the olive oil and lemon juice, though you can sub red wine vinegar, white vinegar, or even balsamic vinegar for a different taste if that’s what you have.
- Dijon mustard – this brings a little zing and aids in emulsifying the dressing
- Garlic – I always prefer to use fresh garlic for my dressings, but a 1/4 teaspoon of dried minced garlic or garlic powder can work if that’s what you have available.
- Seasonings – a delightful mix of dried oregano, salt, and pepper
Preparation and Storage
The fantastic aspect of this pasta salad is that it tastes incredible warm OR cold and will last up to 3 to 4 days in your refrigerator. Just make sure to store any leftovers in a sealed, airtight container. You can easily prep the pasta salad in advance by chopping all your vegetables and making the dressing up to a day before assembling.
If you decide to prepare the salad ahead of time, make sure to set aside a bit of dressing to toss 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 more dressing when it’s time to serve.
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More Pasta Salads You’ll Enjoy
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 seeing your delicious recreations!
For the pasta salad:
For the lemon herb dressing:
Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment for easier cleanup.
Arrange the vegetables on a baking sheet (you may require two), drizzle with olive oil and season with salt and pepper. Toss well and place in the oven for roughly 20 minutes, until the vegetables are tender when pierced with a fork.
While the veggies roast, bring water to a boil, add salt, and cook the pasta as per the package directions.
To prepare the dressing, whisk together all the ingredients in a bowl or jar until thoroughly combined and smooth.
Once the veggies are cooked, combine them in a large bowl with the pasta salad and drizzle with the dressing. Add in the fresh basil and season with additional salt and pepper as needed. Enjoy!
*This pasta salad will last up to 3 to 4 days in a sealed, airtight container in the refrigerator. Feel free to enjoy this 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 should only be used as an approximation.