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
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the bell peppers, zucchini, red onion, and cherry tomatoes into bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, and dried Italian herbs until evenly coated.
- Spread the seasoned veggies on the baking sheet and roast for 20-25 minutes until tender and slightly charred.
- Meanwhile, cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the roasted vegetables with drained pasta and drizzle balsamic vinegar over them. Toss gently to mix.
- 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