If you're searching for the very best way to make your summer vegetables sing, look no further than this Roasted Vegetable Pasta Salad! Every bite is a celebration of sweet, caramelized veggies, al dente pasta, and a zippy homemade vinaigrette. It's colorful, hearty, and absolutely packed with flavor.
Whether you're hosting a backyard picnic, meal-prepping weekday lunches, or just craving something fresh-and filling-this recipe is your new secret weapon. It's incredibly easy to toss together and tastes even better the next day!
Inspired by my favorite Mediterranean café, this dish is a crowd-pleaser that always disappears fast. Trust me: one forkful and you'll be hooked.
Why You'll Love This Recipe
- Bursting with fresh, roasted flavor that will wow your taste buds
- Easy to customize with your favorite seasonal vegetables
- Perfect make-ahead option for busy weekdays or gatherings
- Naturally vegetarian and can easily be made vegan or gluten-free
Key Ingredients for Roasted Vegetable Pasta Salad
See recipe card below for full list of measurements, ingredients, and instructions.Bell Peppers
Bell peppers add bright color and a subtle sweetness after roasting. Choose a mix of red, yellow, and orange for a rainbow effect. Slice into even strips so they roast evenly. If you prefer a little heat, substitute one bell pepper for a poblano or mild chili.
Zucchini
Zucchini's mild flavor and tender texture make it a star in this salad. Cut into half-moons or thick rounds so they caramelize but don't get mushy. Yellow squash works just as well, or try eggplant for a richer, heartier twist.
Cherry Tomatoes
Roasted cherry tomatoes burst with sweet, tangy flavor and add juicy pops throughout the salad. Halve them for faster roasting. Grape tomatoes or even chopped Roma tomatoes are great alternatives.
Pasta
Short pasta shapes like penne, rotini, or farfalle hold the vinaigrette and roasted veggies perfectly. Cook just until al dente-overcooked pasta will get mushy after soaking up the dressing. Use whole wheat or gluten-free pasta if desired.
Homemade Vinaigrette
A simple vinaigrette of olive oil, red wine vinegar, garlic, and fresh herbs ties everything together. Use high-quality extra virgin olive oil for the best flavor. Swap in balsamic or lemon juice for a different twist, or add a spoonful of Dijon mustard for zing.
Instructions for Roasted Vegetable Pasta Salad
See recipe card below for full list of measurements, ingredients, and instructions.Prep and Roast the Vegetables
Preheat your oven to 425°F (220°C). Place the bell peppers, zucchini, red onion, and cherry tomatoes on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with Italian herbs, salt, and pepper, and toss everything to coat. Spread veggies in a single layer. Roast for 20-25 minutes, stirring halfway, until caramelized and tender.
Cook the Pasta
While the veggies roast, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and rinse briefly under cool water to stop the cooking process.
Make the Dressing
In a small bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
Assemble the Salad
In a very large bowl, combine the cooked pasta, roasted vegetables, and vinaigrette. Toss gently to coat everything well. Let the salad cool for about 10 minutes, then add chopped fresh basil and crumbled feta (if using). Give it a final toss.
Chill and Serve
The pasta salad can be served warm, at room temperature, or chilled. For best flavor, refrigerate for at least 30 minutes so the flavors meld. Garnish with extra basil and feta just before serving.
Recipe Variations
Make It Vegan
Skip the feta or swap it for a plant-based cheese to keep this salad 100% vegan. You'll still get plenty of flavor from the tangy vinaigrette and roasted veggies!
Add More Protein
Bulk up your salad with chickpeas, white beans, or grilled chicken for added protein. These additions make it even more satisfying as a main course.
Try a Different Dressing
Switch things up by using a balsamic vinaigrette, lemon-tahini dressing, or even pesto for a totally new flavor profile. Check out this guide to salad dressings for inspiration!
Gluten-Free Option
Simply use your favorite gluten-free pasta to make this dish celiac-friendly. Brown rice or lentil-based pastas work beautifully and add extra nutrition.
Amp Up the Veggies
Feel free to roast whatever veggies you have on hand-eggplant, mushrooms, asparagus, or broccoli are all delicious in this salad. For more vegetable roasting tips, you'll love this resource from Bon Appétit.
Serving Suggestions
To make this Roasted Vegetable Pasta Salad a complete meal, pair it with grilled chicken, shrimp, or tofu for extra protein. It's also fantastic alongside a simple green salad or warm crusty bread. Top with extra fresh basil, cracked black pepper, or a sprinkle of toasted pine nuts for an irresistible finish.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better as it sits! If you want to serve it warm, gently reheat individual portions in the microwave for 30-40 seconds, or enjoy it cold straight from the fridge. Freezing is not recommended, as the pasta and veggies may lose their texture after thawing.
Frequently Asked Questions About Roasted Vegetable Pasta Salad (FAQ)
Q: Can I make Roasted Vegetable Pasta Salad ahead of time?A: Absolutely! This salad tastes even better after a few hours in the fridge, making it perfect for meal prep or entertaining.
Q: What pasta shapes work best for this recipe?A: Short, sturdy shapes like penne, rotini, and farfalle are ideal because they hold the dressing and veggies well. Avoid delicate pastas like angel hair.
Q: How can I make this recipe dairy-free?A: Simply omit the feta or use a dairy-free cheese alternative-the salad will still be packed with flavor!
Craving something vibrant and satisfying? This Roasted Vegetable Pasta Salad is sure to become a favorite in your kitchen. Give it a try and let me know what you think-leave a comment or a rating below, and don't forget to share your own creative twists!
Ingredients
- 12 oz short pasta (penne, rotini, or farfalle)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 pint cherry tomatoes, halved
- 3 tablespoon olive oil, divided
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- Salt and black pepper, to taste
- 2 tablespoon red wine vinegar
- 1 clove garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup feta cheese, crumbled (optional)
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
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2Toss bell peppers, zucchini, red onion, and cherry tomatoes with 2 tablespoon olive oil, Italian herbs, salt, and black pepper. Spread on baking sheet.
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3Roast vegetables for 20-25 minutes, stirring halfway, until browned and tender.
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4Meanwhile, cook pasta in salted boiling water until just al dente. Drain and rinse with cool water.
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5Whisk together 1 tablespoon olive oil, red wine vinegar, minced garlic, and a pinch of salt and pepper.
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6In a large bowl, combine cooked pasta, roasted vegetables, and vinaigrette. Toss to coat.
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7Let cool for 10 minutes, then fold in fresh basil and crumbled feta (if using).
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8Chill for 30 minutes before serving for best flavor. Garnish as desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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