This Roasted Veggie Pasta Salad is the ultimate party side dish. Loaded with tons of veggies, whole wheat pasta and a tangy dressing.
Pasta salad is one of those universal sides that you can bring to any party. Everyone loves pasta salad. It is simple, but freaking delicious.
But just because it is a go-to side, doesn't mean every recipe is created equal. A lot of pasta salads come packed full of meat and cheese. We obviously are not subscribing to that version.
Instead we are loading up this pasta salad with tons of roasted veggies. If you have a garden, this is the perfect recipe to use up all of that squash.
For the veggies I went with yellow squash, zucchini, bell pepper and grape tomatoes. Drizzle everything with olive oil, salt, pepper and oregano. Bake it for 25 minutes, then let it cool completely.
While the veggies are doing their thing, make your dressing and cook your pasta. I went with whole wheat fusilli, but you could use regular pasta, chickpea pasta, or lentil pasta. I would just recommend using a short pasta so that it is already in bite-sized pieces.
Once everything is cooled, combine it in a huge bowl and top it off with some fresh green onion, peperoncini peppers and vegan parmesan.
TSV TIP: This can all be made ahead of time, but I wouldn't combine everything until you are ready to eat. The pasta will just absorb the dressing if it sits for too long.
This is a staple recipe that you are going to want to have all summer year long.
Roasted Veggie Pasta Salad
Ingredients
FOR THE VEGGIES
- 1 yellow squash cut in bite-sized pieces
- 1 zucchini cut in bite-sized pieces
- 1 red bell pepper cut in bite-sized pieces
- 1 cup grape tomatoes cut in half
- 5 cloves garlic whole and peeled
- olive oil
- salt & pepper
- oregano
FOR THE DRESSING
FOR THE SALAD
- 16 oz whole wheat fusilli pasta or pasta of choice
- green onion diced
- peperoncini peppers to taste
- vegan parmesan to taste, optional
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Spread the diced veggies (including the whole pieces of garlic) out on the baking sheet and drizzle with olive oil, salt, pepper and oregano. Place in the oven and bake for 20-25 minutes, or until the veggies are tender.
- While the veggies are cooking, bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water.
- Prepare the dressing by combining all of the ingredients in a bowl and whisking until combined. Cover and place in the fridge until ready to use.
- Once the veggies are cool, remove the garlic from the baking sheet and roughly chop them. Add all of the veggies (including the garlic) to a large bowl with the drained pasta. Place in the fridge for at least an hour.
- When you are ready to serve, add the dressing to the pasta/veggies and toss to combine. Top with green onion, peperoncini peppers and vegan parmesan.
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Kay
Loved this! This was my first time making a pasta salad and I was skeptical about what it’d taste like with just a vinaigrette, but this was delicious!
I halved the portions but followed the rest of the recipe as is and it was fantastic. Family went back for seconds and thirds 🙂
The only change was that I served it warm.
Rene
Yum! So glad you and your family liked it!
Rachel
I just made this recipe for a Memorial Day cookout and everyone commented on how amazing it was! The roasted veggies give it a different flare than traditional pasta salad and it's delicious. We've been eating the leftovers and it's just as good as when we first served it. I definitely recommend this recipe!
Rene
I love pasta salad leftovers too! So glad it was a hit!
Veggie Girl
I made a half batch for me and my husband. This pasta salad is delicious and beautiful ??. We really enjoyed the taste of the roasted veggies in the salad. It's a nice change from raw veggie pasta salad. Thank you for this great recipe.
Rene
So glad you both liked it! And I agree, the roasted veggies give it a little something extra 🙂