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
- Preheat and Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- 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.
- 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.
- Cook Pasta: Meanwhile, cook rotini according to package instructions until al dente. Drain well and set aside to cool slightly.
- Combine Ingredients: Once vegetables are roasted, let them cool for 5 minutes. In a large bowl, combine the pasta and roasted vegetables.
- Add Dressing: Drizzle balsamic vinegar over the pasta and vegetables. Add chopped fresh basil and gently mix until everything is well combined.
- 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