Roasted vegetable pasta salad is a delightful and vibrant dish that perfectly balances the earthy sweetness of roasted veggies with the satisfying bite of al dente pasta. Whether you’re preparing a light lunch, a hearty picnic treat, or a colorful side for dinner, this recipe promises a medley of flavors and textures that will please any palate.
The secret lies in roasting the vegetables to caramelized perfection, bringing out their natural sweetness, then tossing them with pasta and a tangy, herb-infused dressing. It’s easy to customize with whatever vegetables you have on hand, making it a versatile and healthy option for all seasons.
This roasted vegetable pasta salad is not only delicious but also packed with nutrients, making it a wholesome choice for vegetarians and meat-eaters alike. Plus, it can be made ahead of time, which means less stress on busy days and more time to enjoy your meal.
Get ready to savor every bite of this colorful, fresh, and satisfying salad that celebrates the best of roasted vegetables and pasta!
Why You’ll Love This Recipe
Roasted Vegetable Pasta Salad is a fantastic blend of flavors and textures that works well for any occasion. The roasting process enhances the natural sweetness of the vegetables, adding depth to each bite, while the pasta provides a comforting, chewy contrast.
This recipe is incredibly flexible; you can swap out veggies based on what’s in season or your personal preferences.
It’s also a nutritious choice, packed with fiber, vitamins, and antioxidants from the fresh produce. The tangy dressing ties everything together with a refreshing zing, making this salad a perfect make-ahead dish that tastes even better the next day.
Whether you’re meal prepping or hosting a summer barbecue, this pasta salad will become a go-to favorite.
Finally, it’s vegetarian and can easily be made vegan or gluten-free, accommodating various dietary needs without sacrificing flavor. For more delicious vegetarian recipes, check out A to Z Vegetarian Recipes for Every Meal and Occasion.
Ingredients
- 8 oz (225g) pasta (penne, fusilli, or rotini work great)
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 3 tbsp olive oil (divided)
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, chopped (for garnish)
- Optional: 1/4 cup toasted pine nuts or walnuts for crunch
Equipment
- Baking sheet or roasting pan
- Large pot for boiling pasta
- Colander or strainer
- Mixing bowl
- Whisk or fork for dressing
- Measuring spoons and cups
- Sharp knife and cutting board
- Serving bowl or platter
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the vegetables. Wash and dice the zucchini, bell peppers, and red onion. Cut broccoli into small florets and halve the cherry tomatoes. Mince the garlic cloves.
- Toss the vegetables in 2 tablespoons of olive oil. Spread them evenly on the baking sheet. Sprinkle with salt, pepper, and half of the dried oregano. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and caramelized.
- While the vegetables roast, cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Make the dressing. In a small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, lemon juice, Dijon mustard, remaining oregano, minced garlic, salt, and pepper until well combined.
- Combine the pasta and roasted vegetables. In a large mixing bowl, add the cooled pasta and roasted vegetables. Pour the dressing over and toss gently to coat everything evenly.
- Adjust seasoning. Taste and add more salt, pepper, or lemon juice if needed. For extra texture and flavor, stir in toasted pine nuts or walnuts if using.
- Garnish and serve. Sprinkle freshly chopped basil over the salad and serve immediately or refrigerate for at least an hour to allow flavors to meld.
Tips & Variations
Roasting vegetables caramelizes their natural sugars, intensifying flavor. Don’t skip this step for the best results!
Feel free to customize this salad by adding your favorite seasonal veggies. Sweet potatoes, asparagus, or mushrooms make excellent additions or substitutes.
For a protein boost, consider tossing in cooked chickpeas or white beans. This salad also pairs beautifully with crumbled feta or vegan cheese alternatives for added creaminess.
If you want a gluten-free version, simply swap regular pasta for a gluten-free brand or use ancient grains like quinoa or farro. For more inspiration on healthy grain-based meals, visit Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
Experiment with the dressing by adding fresh herbs like parsley or thyme, or a pinch of chili powder for a subtle kick. You can learn how to make a simple, flavorful spice blend in the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
Nutrition Facts
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 9 g |
| Fat | 9 g |
| Fiber | 7 g |
| Vitamin A | 25% DV |
| Vitamin C | 60% DV |
| Iron | 10% DV |
Serving Suggestions
This roasted vegetable pasta salad shines as a main dish or a side. It pairs wonderfully with grilled tofu or tempeh for a complete vegetarian meal.
On warm days, serve it chilled alongside a crisp green salad or crusty bread.
For a picnic or potluck, keep the dressing separate until just before serving to maintain freshness. This salad also reheats well if you prefer it warm, making it perfect for leftovers or quick weekday lunches.
Explore more fresh and flavorful dishes like this in our collection of Amazing Vegan Pasta Recipes for Easy Delicious Meals.
Conclusion
This best roasted vegetable pasta salad recipe is a celebration of fresh, wholesome ingredients and simple cooking techniques that yield extraordinary flavor. Roasting the vegetables brings a rich, caramelized sweetness that perfectly complements the tender pasta and zesty dressing.
Whether you’re preparing a weeknight dinner or a dish to impress guests, this salad delivers on taste, nutrition, and ease.
Its versatility means you can tailor it to your taste preferences or what’s in season, making it a year-round favorite. Plus, it’s a fantastic way to sneak in extra veggies into your meals without any fuss.
Don’t forget to check out other inspiring recipes like Best Vegetarian Recipes No Dairy for Delicious Meals to keep your menu exciting and wholesome. Happy cooking and enjoy every vibrant bite!
📖 Recipe Card: Best Roasted Vegetable Pasta Salad
Description: A vibrant and healthy pasta salad featuring perfectly roasted vegetables tossed in a light vinaigrette. Ideal for a refreshing meal or side dish.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 12 oz penne pasta
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 425°F (220°C).
- Toss bell pepper, zucchini, yellow squash, and onion with 2 tbsp olive oil, oregano, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20-25 minutes until tender.
- Cook pasta according to package instructions; drain and rinse under cold water.
- In a large bowl, whisk together remaining olive oil and balsamic vinegar.
- Add roasted vegetables, pasta, cherry tomatoes, and basil to the bowl and toss gently.
- Sprinkle Parmesan cheese on top before serving.
Nutrition: Calories: 320 kcal | Protein: 10 g | Fat: 9 g | Carbs: 48 g
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