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.
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.
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.
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.
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.
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.
This salad will keep nicely for a couple of days in the refrigerator.
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!
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.
Roasted Vegetable Pasta Salad
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
- 1½ teaspoons kosher salt divided, adjust to taste
- 1¼ 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
Nutrition
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