Best 2 Roasted Vegetable Pasta Salad Recipes

Roasted vegetable pasta salad is a vibrant and flavorful dish that combines the natural sweetness of roasted vegetables with the hearty texture of pasta. This versatile salad can be enjoyed warm or cold, making it perfect for a quick lunch or a light dinner. With a variety of ingredients to choose from, you can customize your roasted vegetable pasta salad to suit your taste preferences. From hearty broccoli and zucchini to colorful bell peppers and mushrooms, the possibilities are endless.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY ROASTED VEGETABLE PASTA SALAD

Creamy Roasted Vegetable Pasta Salad image

A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.

Provided by Dusty

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
salt and pepper to taste
½ cup chopped green bell pepper
½ cup diced yellow bell pepper
½ cup chopped fresh mushrooms
½ cup chopped white onion
1 (8 ounce) package dry penne pasta
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese

Steps:

Preheat the oven broiler.
In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g

ROASTED VEGETABLE PASTA SALAD

Roasted Vegetable Pasta Salad image

I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 19

Ingredients

1/3 cup lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
ROASTED VEGETABLES:
1 small eggplant, peeled and cut into 3/4-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
6 garlic cloves, peeled and halved
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
SALAD:
1-1/4 cups uncooked orzo pasta
4 green onions, finely chopped
15 fresh basil leaves, thinly sliced
1/4 cup pine nuts, toasted
12 ounces feta cheese, cut into 3/4-inch cubes

Steps:

In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

Tips:

For the best flavor, roast the vegetables until they are slightly charred and caramelized.
Use a variety of vegetables to add color and flavor to the salad.
If you are using a store-bought pasta salad dressing, be sure to taste it before adding it to the salad. You may want to add more herbs or spices to taste.
Garnish the salad with fresh herbs or grated Parmesan cheese before serving.

Conclusion:

Roasted vegetable pasta salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover roasted vegetables. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.

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