This roasted vegetable pasta salad is a healthy and light option that works perfectly for lunch or dinner. Packed with flavor, it also makes a great side dish to complement any meal. Enjoy a nourishing, satisfying meal that’s both delicious and easy to make!
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Pasta Salad with Roasted Vegetables
I love a good pasta salad for lunch or light dinner. This one is fantastic as it combines the juicy flavors of roasted vegetables with the comfort of bow-tie pasta. The tangy dressing finishes it off perfectly!
Not only is this a light and refreshing dish but it’s fairly healthy too. It’s also quite versatile. I love that you can make it ahead of time and use it for meal prep, work lunches, and potlucks!
This yummy pasta salad is an easy way to get in your daily veggies before you know it. Adding to said versatility, veggies can easily be changed out for preference so the whole family will enjoy!
Inspiration for this recipe came from my love of roasted veggies and pasta. Just an easy combo for a winning dish on so many levels!
Ingredients for Roasted Vegetable Pasta Salad
This roasted vegetable pasta salad is simple to make and pleasing to the palate. Roasting the vegetables gives them a sweet, delicious, and more complex flavor that everyone will love.
If any of the vegetables included in this recipe aren’t your favorite or you don’t have them on hand you can swap for others you like.
- pantry staples: olive oil, sugar, crushed red pepper flakes, minced garlic
- bow-tie pasta
- carrots
- zucchini
- cherry tomatoes
- asparagus
- squash
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Roasted Veggie Pasta Salad
Now it’s time to get started on this delicious, healthy pasta salad.
- Prepare. Preheat the oven to 400 degrees Fahrenheit and gather your ingredients.
- Prep the veggies. Cut the carrots, squash, zucchini, and asparagus into 1-inch bite-sized pieces.
- Slice the cherry tomatoes in half.
- Place all vegetables on a baking sheet and toss with 2 tablespoons of olive oil.
- Roast the veggies. Roast the vegetables in the oven for 15-20 minutes or until the vegetables are tender and slightly browned. Remove them from the oven and let cool completely.
- Make the pasta. Cook the bow-tie pasta according to the package directions. Drain and rinse the pasta with cold water.
- Combine the roasted vegetables with the cooked pasta in a large bowl.
- Make the dressing. Combine all of your dressing ingredients together in a small bowl. Toss it together with the pasta and vegetables.
- Serve. Serve the pasta salad immediately or cover and place in the refrigerator for 30 minutes to cool.
Frequently Asked Questions – Roasted Veggie Pasta Salad
Yes, you can make this pasta salad in advance. The flavors will develop and get stronger the longer it rests.
No, this would not be a good recipe to freeze. The texture of the pasta changes after freezing.
Store them in an airtight container in the refrigerator for up to 5-7 days.
Yes! You can use any vegetable good for roasting and add as many veggies as you like to your salad.
Want to Change it Up?
If you want to change up this recipe, try adding different veggies or including other colors of the rainbow. The more color and flavor the better, right? Bell peppers, broccoli, and butternut squash would all make excellent additions to this delicious pasta salad.
More Salad Recipes
Roasted Vegetable Pasta Salad
Equipment
Ingredients
Pasta Salad
- 12 ounces bow tie pasta
- 2 tablespoons olive oil
- 3 medium carrots
- 1 zucchini
- 1 yellow squash
- 1 small bunch of asparagus
- 10 ounces cherry tomatoes
- 1 teaspoon salt
- 1 teaspoon pepper
Dressing
- ¼ cup olive oil
- 2 tablespoons water
- juice from 1 lemon
- 2 garlic cloves minced
- pinch salt and pepper
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon granulated sugar
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the carrots, squash, zucchini, and asparagus into 1-inch, bite-sized pieces.3 medium carrots, 1 zucchini, 1 yellow squash, 1 small bunch of asparagus
- Slice the cherry tomatoes in half;10 ounces cherry tomatoes
- Place all vegetables on a baking sheet and toss with 2 tablespoons of olive oil.2 tablespoons olive oil
- Roast in the oven for 15–20 minutes or until the vegetables are tender and slightly browned. Remove from the oven and let cool completely.
- Cook the bow tie pasta according to the package instructions. Drain and rinse pasta with cold water. Add the pasta to a large bowl along with the cooled roasted vegetables.12 ounces bow tie pasta
- Mix all of the dressing ingredients in a small bowl. Toss the dressing with the pasta and vegetables.2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, ¼ cup olive oil, 2 tablespoons water, juice from 1 lemon, 2 garlic cloves minced, ½ teaspoon crushed red pepper flakes, 1 teaspoon granulated sugar, 2 tablespoons fresh chopped parsley, pinch salt and pepper
- Serve immediately or cover and refrigerate for 30 minutes to cool.
Nutrition
Nutritional information accuracy not guaranteed.
