Roasted Vegetable Pasta Salad

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Tender noodles and lightly roasted vegetables come alive with a zesty dressing in this Roasted Vegetable Pasta Salad. So good, you’ll make it twice.

a horizontally aligned photo of a bowl of salad with broccoli, peppers, noodles, red onions, and zucchini glistens with the zesty oil and vinegar dressing.

Roasted Vegetable Pasta Salad

I may have something of a pasta salad problem. My love affair with this versatile dish goes way back. It’s flexible enough to support whatever I’ve got on hand, and they’re so simple to throw together for a snack or lunch.

No need to be a Michelin-starred chef to get flawless results with this dish. There are no special techniques, here. Just wholesome ingredients mixed together in a colorful, tasty dish that will keep you coming back for more.

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a close up shot of the salad, ready to eat!

Pasta Salad with Roasted Vegetables

This roasted vegetable pasta salad is a little bit more involved than just using raw ingredients, but I love the way roasting changes and enhances the flavors. Roasting is one of my favorite ways to prepare vegetables.

If you’ve never made a pasta salad with roasted vegetables, you are missing out! Adding tender vegetables with crisp edges brings so much wonderful texture to a pasta salad.

Orange bell peppers, green broccoli florets, red bell peppers, and sliced zucchini have been arranged in rows on a metal sheet pan.

Roasted Vegetable Pasta

You’ll need the following ingredients to make this recipe:

  • red and yellow bell peppers
  • zucchini and broccoli
  • red onion
  • small bite-size pasta
  • kosher salt and black pepper
  • Italian parsley and minced garlic
  • olive oil and red wine vinegar

Any bite-size pasta will work for this recipe. I used a Gigli (also called Campanelle) pasta for these photos. Penne, ditalini, fusilli, rotini, and cavatappi are a few more of my favorites for different pasta salads. 

The vegetables have been mixed together with oil and salt and pepper on this metal sheet pan, ready to go into the oven.

Preheat oven to 425°F. Place the bell peppers, zucchini, and broccoli on a large baking sheet and drizzle with 1-2 tablespoons of oil.

Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss well to coat. Roast for about 10 minutes until barely tender and still crisp. Set aside.

A top-down shot of roasted vegetables on a metal sheet pan.

Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.

While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the remaining olive oil and vinegar to cover the onions.

red onions and vinegar, oil, and garlic have been added to a white mixing bowl to create the dressing for this salad.

When the pasta has been drained, add it to the mixing bowl and toss well.

Add the roasted vegetables and the parsley. Toss everything together to mix well and sprinkle generously with salt and pepper.

cooked noodles have been added to the dressing, tossed, and coated.

Taste the salad and add more salt and pepper, as needed. Serve immediately at room temperature or refrigerate until ready to serve.

This salad will keep nicely for a couple of days in the refrigerator.

The roasted vegetables have been poured atop the cooked noodles in this white bowl on a wooden tabletop.

Roasted Vegetables and Pasta

Looking for more roasted vegetables and pasta recipes?

If you’re a fan of cold pasta salads, then you’re likely to love this Creamy Macaroni Salad with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions. This pasta salad is perfect for any occasion.

For those of you looking for a hot meal, Vegetable Spaghetti is perfect when the garden is producing in high gear. Al dente works for your vegetables as well as your spaghetti!

At last, all of the ingredients have been mixed together in a delightful array of vibrant colors in a white bowl on a wooden tabletop.

The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh asparagus to create a Roasted Asparagus Pasta you will immediately crave again. I have never had leftovers when making this recipe.

I’ve had my eye on this Potluck Pasta Salad for several days. It’s filled with bell pepper, pasta, tomatoes, olives, red onion, and cheese, and looks like an instant classic for barbecues or any gathering.

Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this Zucchini Pasta Salad. This is a recipe you will make more than once!

Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys with Mushroom Broccoli Pasta.

a close up shot of the salad, ready to eat!

Roasted Vegetable Pasta Salad

Tender noodles and lightly roasted vegetables come alive in a zesty dressing in this Roasted Vegetable Pasta Salad.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8

Ingredients 

  • 1 red bell pepper cut into ½-inch pieces, about 1 cup worth
  • 1 yellow bell pepper cut into ½-inch pieces, about 1 cup worth
  • 2 small zucchini cut into ½-inch pieces, about 2 cup worth
  • 1 medium broccoli crown cut into small florets, about 2 cups worth
  • 6 tablespoons olive oil divided
  • teaspoons kosher salt divided, adjust to taste
  • teaspoon freshly ground black pepper divided, adjust to taste
  • 8 ounces mini penne or alternate bite-size pasta
  • ½ small red onion, thinly sliced and cut into 1-inch pieces about ¼ cup
  • 4 large cloves garlic minced
  • ¼ cup red wine vinegar
  • 2 tablespoons chopped fresh Italian parsley

Instructions

Roasting Instructions

  • Preheat oven to 425°F. Place the bell peppers, zucchini, and broccoli on a large baking sheet and drizzle with 1-2 tablespoons of oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss well to coat.
  • Roast for about 10 minutes until barely tender and still crisp. Set aside.

Salad Instructions

  • Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  • While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the remaining olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well.
  • Add the roasted vegetables and the parsley. Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Serve immediately at room temperature or refrigerate until ready to serve.

Notes

Any bite-size pasta will work for this recipe. I used a Gigli (also called Campanelle) pasta for these photos. Penne, ditalini, fusilli, rotini, and cavatappi are a few more of my favorites for different pasta salads. 

Nutrition

Calories: 247kcal · Carbohydrates: 31g · Protein: 7g · Fat: 11g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 8g · Sodium: 470mg · Potassium: 519mg · Fiber: 4g · Sugar: 4g · Vitamin A: 1151IU · Vitamin C: 125mg · Calcium: 59mg · Iron: 1mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
white lettering has been overlaid this close-up shot of a vegetable and noodle salad. it reads, "Roasted Vegetable Pasta Salad."

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