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Roasted Vegetable Pasta Salad


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  • Author: Rachel Lawson
  • Total Time: 40 minutes
  • Yield: Serves 6

Description

Enjoy a burst of summer flavors with this Roasted Vegetable Pasta Salad, where tender pasta meets sweet roasted bell peppers, zucchini, and red onions, drizzled in a zesty balsamic dressing. Perfect for gatherings or a casual lunch, this dish is as vibrant in appearance as it is in taste, making it a delightful centerpiece at any table.


Ingredients

Scale
  • 8 oz rotini pasta
  • 1 cup bell peppers (mixed colors), chopped
  • 1 cup zucchini, sliced into half-moons
  • 1 medium red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried Italian herbs
  • Salt and pepper to taste
  • 2 tbsp balsamic vinegar
  • Fresh basil (optional)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Chop the bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces.
  3. In a large bowl, toss the vegetables with olive oil, salt, pepper, and dried Italian herbs until evenly coated.
  4. Spread the seasoned veggies on the baking sheet and roast for 20-25 minutes until tender and slightly charred.
  5. Meanwhile, cook the rotini pasta according to package instructions until al dente. Drain and set aside.
  6. In a large mixing bowl, combine the roasted vegetables with drained pasta and drizzle balsamic vinegar over them. Toss gently to mix.
  7. If desired, sprinkle fresh basil before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 210mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg