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A photo of a white ceramic bowl filled with roasted veggie pasta salad. The salad consists of rotini pasta tossed with colorful roasted vegetables, such as red bell peppers, zucchini, eggplant, and cherry tomatoes. The pasta is seasoned with garlic and olive oil. The salad is garnished with chopped parsley and lemon wedges. The bowl sits on a marble kitchen counter. There's a linen napkin and a fork placed near the bowl. The background contains a few other kitchen items.

Roasted Veggie Pasta Salad

This roasted veggie pasta salad is loaded with caramelized vegetables, tender pasta, and a light lemon vinaigrette. It’s colorful, healthy, and perfect for lunches, picnics, or make-ahead meals. Every bite delivers bold roasted flavor and freshness in one bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch Recipes, Side Dishes
Cuisine American, Vegetarian
Servings 6 servings

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.
Keyword pasta salad with roasted vegetables, roasted veggie pasta salad, vegetable pasta salad
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