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Roasted Vegetable Pasta Salad


  • Author: Jennie Graham
  • Total Time: 40 minutes
  • Yield: 24 hours in advance and store in the refrigerator. the flavors meld beautifully overnight. just let it come to room temperature before serving 1x

Description

A delicious and easy recipe for Roasted Vegetable Pasta Salad that you’ll love making at home.


Ingredients

Scale
  • 2 bell peppers, chopped
  • 2 medium zucchini, sliced
  • 2 cups cherry tomatoes, halved
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 12 oz rotini pasta
  • 3 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, chopped

Instructions

  1. Preheat and Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare Vegetables: Combine bell peppers, zucchini, cherry tomatoes, and red onion in a large bowl. Drizzle with olive oil, season with salt and pepper, then toss until evenly coated.
  3. Roast Vegetables: Spread vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes until tender and lightly caramelized at the edges.
  4. Cook Pasta: Meanwhile, cook rotini according to package instructions until al dente. Drain well and set aside to cool slightly.
  5. Combine Ingredients: Once vegetables are roasted, let them cool for 5 minutes. In a large bowl, combine the pasta and roasted vegetables.
  6. Add Dressing: Drizzle balsamic vinegar over the pasta and vegetables. Add chopped fresh basil and gently mix until everything is well combined.
  7. Final Seasoning: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately warm or chill for later.

Notes

  • Cut vegetables into similar-sized pieces to ensure even roasting and prevent some pieces from burning while others remain undercooked
  • Don’t overcrowd the baking sheet – use two sheets if necessary to allow proper air circulation for optimal caramelization
  • Save some pasta cooking water before draining – a splash can help loosen the salad if it becomes too thick when chilled
  • Add the balsamic vinegar while the vegetables are still slightly warm to help it absorb better into the ingredients
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 285 calories
  • Sugar: 8g
  • Sodium: 320mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Roasted Vegetable Pasta Salad, recipe, homemade, cooking, food, easy recipe