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Olivia

Roasted Vegetable Pasta Salad

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Roasted vegetable pasta salad is a flavorful dish made with oven-roasted vegetables, pasta, and a simple dressing for easy, make-ahead meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 -6
Course: Appetizer
Cuisine: Italian
Calories: 590
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 12 oz pasta short shapes like penne, fusilli, or farfalle
  • 3 cups mixed vegetables chopped
  • zucchini, bell peppers, red onion, broccoli, carrots, cherry tomatoes
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • Simple Dressing
  • 3 tablespoons olive oil
  • 1–2 tablespoons lemon juice or red wine vinegar
  • 1 garlic clove minced
  • Salt and black pepper
  • Fresh herbs Optional parsley, basil
  • Olives Optional
  • Feta or plant-based cheese Optional but recommended
  • Chickpeas or white beans Optional

Equipment

Salad Bowl Set
Salad Bowl Set
$20.95
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02/02/2026 04:01 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C).
  2. Toss vegetables with olive oil, salt, and pepper.
  3. Roast 25–30 minutes, stirring once, until tender and lightly caramelized.
  4. Cook pasta in salted water according to package instructions.
  5. Drain and let cool slightly.
  6. Whisk olive oil, lemon juice or vinegar, garlic, salt, and pepper.
  7. In a large bowl, combine pasta and roasted vegetables.
  8. Pour dressing over and toss gently.
  9. Add herbs or optional toppings if using.
  10. Serve warm or at room temperature.

Nutrition

Calories: 590kcalCarbohydrates: 82gProtein: 16gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 70mgPotassium: 482mgFiber: 8gSugar: 2gVitamin A: 6932IUVitamin C: 14mgCalcium: 54mgIron: 3mg

Notes

Grow-it-yourself: herbs and many vegetables are garden-friendly
Meal prep: keeps well 2-3 days
More protein: add beans or lentils
Seasonal swap: use whatever vegetables are in season

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