Best 3 Roasted Veggie Pasta Salad Recipes

Roasted veggie pasta salad is a colorful, flavorful, and nutritious dish that is perfect for a light lunch or dinner. It is made with roasted vegetables, such as broccoli, carrots, zucchini, and bell peppers, tossed with cooked pasta, a flavorful dressing, and fresh herbs. The roasting process brings out the natural sweetness of the vegetables and gives them a slightly smoky flavor. The dressing, typically made with olive oil, vinegar, and herbs, adds a tangy and zesty flavor to the salad. The addition of fresh herbs, such as basil, parsley, or cilantro, provides a refreshing finish to the dish. Roasted veggie pasta salad is a versatile dish that can be customized to suit your taste preferences and dietary restrictions. Whether you prefer a creamy dressing or a light vinaigrette, a variety of vegetables, or a different type of pasta, there are endless possibilities for creating a delicious and satisfying roasted veggie pasta salad.

Here are our top 3 tried and tested recipes!

ROASTED VEGGIE PESTO PASTA SALAD

Roasted Veggie Pesto Pasta Salad image

Yep, it's a mouthful to say and a mouthful of flavor!

Provided by Amanda

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

Ingredients

3 roma (plum) tomatoes, halved lengthwise
1 zucchini, cut into cubes
1 green bell pepper, chopped
1 onion, cut into 1/2-inch pieces
3 tablespoons olive oil
salt and ground black pepper to taste
1 (16 ounce) package rotini pasta
¾ cup prepared pesto sauce

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper.
Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool.
Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.2 g, Cholesterol 6 mg, Fat 13.4 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 3.4 g

ROASTED VEGGIE PASTA SALAD

Roasted Veggie Pasta Salad image

Roasted Veggie Pasta Salad is the perfect way to sneak in a few vegetables to your meal!

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 8

Ingredients

1 zucchini (diced)
1/2 red onion (diced)
1 yellow squash (diced)
1 small bunch asparagus (sliced)
1 red bell pepper (diced)
Salt and Pepper, to taste
1 (16 ounce) box Rotini pasta
8 ounces balsamic vinaigrette (we used Kraft's Balsamic Vinaigrette)

Steps:

Preheat oven to 350 degrees.
Line baking sheet with tinfoil.
Spread out chopped vegetables on tin foil and sprinkle with salt and pepper
Roast vegetables for 12-15 minutes or until softened, and beginning to brown.
While vegetables are cooking, prepare pasta according to box directions.
In a large bowl, toss together pasta and cooked vegetables.
Pour balsamic dressing over salad and toss until all vegetables and noodles are coated. Feel free to add more or less dressing to your liking.
Serve immediately or store in refrigerator.
We love this salad the next day when the dressing has soaked into all the vegetables.

Nutrition Facts : Servingsize 1 serving, Calories 2139 kcal, Fat 61 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 2691 mg, Carbohydrate 311 g, Sugar 46 g, Protein 74 mg

ROASTED VEGGIE PASTA SALAD

Roasted Veggie Pasta Salad image

Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 small butternut squash, peeled and cut into 1-inch pieces
2 cups water
1 medium eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1/2 cup olive oil
1 teaspoon dried marjoram
1 package (16 ounces) tricolor spiral pasta
1/2 cup Italian salad dressing
1/4 cup minced fresh basil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain. , Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables. , Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. , In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 461 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 560mg sodium, Carbohydrate 62g carbohydrate (9g sugars, Fiber 8g fiber), Protein 10g protein.

Tips:

For the best flavor, roast the vegetables until they are slightly caramelized.
If you don't have a grill pan, you can roast the vegetables in a regular oven at 425 degrees Fahrenheit for about 20 minutes, or until they are tender.
To make the dressing, simply whisk together the olive oil, vinegar, lemon juice, honey, salt, and pepper.
You can use any type of pasta you like for this salad, but short pastas like penne or rotini work best.
To make the salad, simply combine the roasted vegetables, cooked pasta, dressing, and feta cheese in a large bowl and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

This roasted veggie pasta salad is a delicious and healthy meal that is perfect for summer gatherings. It is easy to make and can be customized to your liking. So next time you're looking for a light and refreshing meal, give this roasted veggie pasta salad a try!