I’ve made plenty of pasta salads over the years, but this roasted veggie pasta salad stands out every single time. It’s not just a side dish—it’s a full-on flavor experience.
Roasting the vegetables brings out their natural sweetness and gives each bite a caramelized, smoky edge that you just can’t get from raw or steamed veggies.
Toss that with tender pasta, a simple vinaigrette, and a few fresh herbs, and you’ve got a dish that tastes like it took hours to make—but only requires about 30 minutes of effort.
The best part? You can use whatever veggies you have on hand. This recipe is flexible, forgiving, and perfect for both meal prep and last-minute get-togethers. I’ve taken it to potlucks, served it at family dinners, and even packed it cold for lunch. It always disappears fast.
Why You Should Make This Roasted Veggie Pasta Salad
This pasta salad checks every box—easy, nutritious, filling, and full of flavor. If you’re tired of bland pasta salads, this one’s going to change your mind.
Roasting the vegetables adds depth that raw veggies can’t offer. Each bite is slightly crisp on the outside, soft inside, and coated with savory charred edges. The vinaigrette brings everything together with a light, tangy finish that doesn’t overpower.
- Simple ingredients you likely already have
- Perfect make-ahead meal for lunches or picnics
- Customizable with seasonal vegetables
- Tastes great warm or cold, so it’s ideal year-round
Main Ingredients That Make It Work
To keep things simple and bold, this recipe focuses on a handful of colorful vegetables and pantry staples. These ingredients strike the perfect balance between texture, color, and flavor.
- Pasta – Short shapes like rotini or penne work best to hold onto the vinaigrette and veggie bits
- Zucchini & Bell Peppers – Roast beautifully and add a mix of softness and crunch
- Red Onion – Adds sweetness once caramelized and helps balance the salad
- Cherry Tomatoes – Roasted until slightly burst, they become jammy and juicy
- Olive Oil & Seasonings – Basic salt, pepper, and garlic powder go a long way
- Lemon Vinaigrette – Fresh lemon juice, olive oil, and Dijon mustard for a clean, bright dressing
How to Make Roasted Veggie Pasta Salad
This recipe comes together in a few easy steps. Roast, boil, mix, and you’re done. It’s efficient and flavor-packed.
- Prep and Roast the Vegetables
Toss chopped zucchini, bell peppers, onions, and cherry tomatoes with olive oil, salt, and garlic powder. Spread them on a sheet pan and roast at 425°F for 20-25 minutes until golden and tender. - Boil the Pasta
Cook pasta in salted water until just al dente. Drain and rinse with cool water to stop the cooking and prevent sticking. - Make the Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and a splash of maple syrup or honey (optional) for balance. - Combine Everything
Toss roasted veggies and pasta together in a large bowl. Pour the vinaigrette over and mix well. Let it sit for at least 10 minutes so the flavors meld. - Serve or Store
Serve right away, or chill and enjoy later. It keeps well and tastes even better the next day.
Side Dishes That Pair Well With Pasta Salad
This dish works beautifully on its own but also complements a wide range of mains and sides.
| Side Dish | Why It Works |
|---|---|
| Grilled Chicken Skewers | Adds protein and keeps the meal balanced |
| Crusty Bread | Perfect for soaking up leftover vinaigrette |
| Garlic Roasted Shrimp | A bold, savory contrast to the fresh veggies |
| Green Salad with Citrus | Brings a refreshing brightness |
| Roasted Potatoes | Great for heartier pairings during colder months |
| Caprese Skewers | A simple, elegant appetizer to serve alongside |
How to Store and Keep It Fresh
This salad stores beautifully and makes a fantastic meal prep option.
- In the fridge: Store in an airtight container for up to 4 days.
- Before serving again: Add a splash of olive oil or lemon juice to freshen it up.
- Avoid freezing: The texture of roasted veggies and pasta won’t hold up after thawing.
Tips to Make It Even Better
Just a few small tweaks can make this dish go from great to exceptional.
- Roast the veggies until slightly charred for added depth
- Use room-temperature pasta when mixing for better absorption of the dressing
- Add fresh herbs like parsley or basil just before serving for brightness
- Include feta, goat cheese, or olives for extra punch (if not keeping it vegan)
- Swap the vinaigrette for pesto or balsamic glaze if you want to change things up
Frequently Asked Questions
1. Can I use different vegetables?
Absolutely. Try eggplant, asparagus, mushrooms, or sweet potatoes—just adjust roasting times.
2. Is this pasta salad vegan?
Yes, as written, it’s vegan. You can add cheese or grilled meats if you’d like to make it your own.
3. Can I make it gluten-free?
Yes. Just use a gluten-free pasta brand that holds up well when mixed with dressing and veggies.
4. Can I serve it warm?
Definitely. It’s delicious right after tossing everything together, or chilled the next day.
5. What type of pasta works best?
Short pasta with ridges like rotini, fusilli, or penne are great for holding onto dressing and bits of roasted vegetables.
Roasted Veggie Pasta Salad
Equipment
- Sheet Pan For roasting the vegetables
- Large pot For boiling pasta
- Mixing bowl To combine pasta and veggies
Ingredients
- 8 oz rotini pasta or any short pasta
- 1 medium zucchini chopped
- 1 cup cherry tomatoes halved
- 1 small red onion sliced
- 1 each red and yellow bell pepper diced
- 2 tablespoons olive oil for roasting
- 1 teaspoon garlic powder
- 2 tablespoons lemon juice for vinaigrette
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat oven to 425°F (218°C). Toss chopped zucchini, bell peppers, onion, and cherry tomatoes with olive oil, garlic powder, salt, and pepper.
- Spread vegetables on a sheet pan and roast for 20-25 minutes until slightly charred and tender.
- Cook pasta in salted boiling water until al dente. Drain and rinse with cold water to stop cooking.
- In a bowl, whisk lemon juice, olive oil, Dijon mustard, and a pinch of salt to make the vinaigrette.
- Toss pasta with roasted vegetables and vinaigrette. Mix well and garnish with chopped parsley before serving.
Notes
- Customize with seasonal veggies like asparagus, mushrooms, or corn.
- Add crumbled feta or chickpeas for extra protein.
- Tastes even better after chilling for an hour.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.