Description
Roasted Vegetable Pasta Salad is a vibrant, fresh, and flavorful dish combining perfectly roasted vegetables with al dente pasta and a zesty, tangy dressing. This versatile salad is easy to prepare, customizable with your favorite veggies and add-ins, and ideal for any meal, from packed lunches to dinner sides. It gets better chilled, making it a great make-ahead option that bursts with satisfying textures and lively flavors.
Ingredients
Scale
Roasted Vegetables
- 1 cup bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, chopped
- 2 tbsp olive oil (natural)
- Salt (natural), to taste
- Black pepper (natural), to taste
Pasta
- 8 oz elbow, penne, or fusilli pasta
Dressing
- 3 tbsp fresh lemon juice (natural)
- 1 tbsp apple cider vinegar (natural)
- 2 cloves garlic, minced (natural)
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1/4 cup olive oil (natural)
- Salt (natural), to taste
- Black pepper (natural), to taste
Additional Ingredients
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil or parsley, chopped
- 1/4 cup plant-based cheese (plant-based) (optional)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Chop your choice of vegetables into bite-sized pieces, toss with olive oil (natural), salt, and pepper. Spread evenly on a baking sheet and roast for about 20-25 minutes or until tender and slightly caramelized.
- Cook the Pasta: While the vegetables roast, cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse with cool water to stop the cooking process and keep the pasta firm.
- Prepare the Dressing: Whisk together fresh lemon juice (natural), apple cider vinegar (natural), minced garlic (natural), vegetarian Worcestershire sauce (natural), olive oil (natural), salt, and black pepper (natural) in a small bowl until well emulsified and flavorful.
- Toss Everything Together: In a large bowl, combine the cooled pasta, roasted vegetables, sun-dried tomatoes, fresh herbs, and plant-based cheese (plant-based) if using. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Chill and Serve: Let the Roasted Vegetable Pasta Salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and makes the salad wonderfully refreshing.
Notes
- Chop vegetables into similar sizes for even roasting.
- Do not overcook pasta; it should remain firm for best texture.
- Add fresh herbs just before serving to maximize flavor and aroma.
- Dress the salad generously to ensure every bite is flavorful.
- Chilling the salad for at least 30 minutes enhances the flavor blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Pasta Salad, vegetarian pasta salad, plant-based cheese salad, gluten-free pasta salad, healthy pasta salad
