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This Roasted Veggie Pasta Salad is the ultimate party side dish. Loaded with tons of veggies, whole wheat pasta and a tangy dressing | ThisSavoryVegan.com #thissavoryvegan #veganpastasalad #vegansidedish
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5 from 3 votes

Roasted Veggie Pasta Salad

This Roasted Veggie Pasta Salad is the ultimate party side dish. Loaded with tons of veggies, whole wheat pasta and a tangy dressing.
Course Side Dish
Cuisine American
Keyword salad
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings 6

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

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1-2 cloves garlic diced
  • ½ lemon juiced
  • 1 teaspoon oregano
  • pepper to taste
  • red pepper flakes optional

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.