Roasted vegetable pasta salad is what happens when leftovers become intention. Vegetables roasted until caramelized bring depth and warmth, while pasta turns it into something that holds up at picnics, in lunchboxes, and over a few easy meals.
This dish isn’t about precision. It’s about using what’s in season and letting the oven do the heavy lifting. Roasting concentrates flavor, softens edges, and makes vegetables feel complete. Tossed with pasta and a simple dressing, everything comes together without fuss.
In the Let’s Veg lifestyle, roasted vegetable pasta salad represents balance and practicality. Vegetables lead the dish, pasta supports it, and the result feels generous without being heavy. It’s food that travels well, feeds many, and tastes even better the next day.
Roasted Vegetable Pasta Salad
Ingredients
Equipment
Cooking Instructions
- Preheat oven to 425°F (220°C).
- Toss vegetables with olive oil, salt, and pepper.
- Roast 25–30 minutes, stirring once, until tender and lightly caramelized.
- Cook pasta in salted water according to package instructions.
- Drain and let cool slightly.
- Whisk olive oil, lemon juice or vinegar, garlic, salt, and pepper.
- In a large bowl, combine pasta and roasted vegetables.
- Pour dressing over and toss gently.
- Add herbs or optional toppings if using.
- Serve warm or at room temperature.