Pasta Salad with Roasted Vegetables
This is not your sad, soggy, store-bought pasta salad. This one has actual flavor, thanks to caramelized roasted vegetables and a zippy dressing. Sweet bell peppers, zucchini, and cherry tomatoes get a golden, slightly crispy edge that makes them taste like they actually belong in a salad. Toss them with al dente pasta, a light vinaigrette, and a sprinkle of herbs, and you’ve got a side dish that won’t be ignored. It’s healthy, hearty, and makes you feel like a responsible adult—until you eat half the bowl straight from the fridge at midnight.
Pasta Salad with Roasted Vegetables
A vibrant pasta salad loaded with roasted vegetables, tossed in a flavorful dressing, and perfect for any meal that needs a fresh kick.
Ingredients
- 12 oz pasta penne, rotini, or whatever’s in your pantry
- 1 zucchini chopped (because greens matter)
- 1 red bell pepper diced (adds color and crunch)
- 1 yellow bell pepper diced (for balance)
- 1 cup cherry tomatoes halved (because whole ones explode in your mouth)
- ½ red onion sliced thin (for a little bite)
- 3 tbsp olive oil divided—because dry pasta salad is a crime
- 1 tsp salt adjust to taste
- ½ tsp black pepper just enough heat
- ½ tsp garlic powder or fresh, if you’re fancy
- ¼ cup balsamic vinegar adds depth and tang
- 1 tbsp Dijon mustard trust the process
- 1 tsp honey just a touch of sweetness
- ½ tsp dried oregano or fresh, if you’re feeling ambitious
- ½ tsp red pepper flakes optional but highly encouraged
- ¼ cup crumbled feta because cheese makes everything better
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss zucchini, bell peppers, tomatoes, and red onion with 2 tbsp olive oil, salt, pepper, and garlic powder. Spread evenly on the baking sheet.
- Roast for 20 minutes, flipping halfway through, until vegetables caramelize and soften.
- Cook pasta in salted boiling water until al dente. Drain, rinse with cold water, and set aside.
- Whisk together balsamic vinegar, Dijon mustard, honey, oregano, red pepper flakes, and remaining 1 tbsp olive oil in a small bowl.
- Combine pasta and roasted vegetables in a large mixing bowl.
- Pour dressing over the mixture and toss until everything is well coated.
- Sprinkle feta on top and serve immediately or chill for later.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin C: 40%
- Vitamin A: 20%
- Iron: 10%
- Calcium: 12%
- Potassium: 15%
Additional Notes & Tips
- Swap feta for goat cheese if you want extra creaminess.
- Add grilled chicken for more protein.
- Toss in fresh basil or arugula for a peppery twist.
- Make a double batch because it disappears fast.
- Serve cold or at room temperature—both work.
