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–+ servings
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.
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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
  • 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 1/4 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
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