Description
A vibrant and colorful Roasted Vegetable Pasta Salad featuring perfectly roasted seasonal vegetables and al dente short pasta, tossed in a zesty, herb-packed dressing with toasted pine nuts for crunch. This refreshing and wholesome salad is perfect for warm days, picnics, or as a hearty side dish during barbecues.
Ingredients
Scale
Pasta
- 2 cups short pasta such as penne or fusilli
Seasonal Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium eggplant, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil (natural)
- Salt and pepper, to taste
Dressing
- 3 tablespoons fresh lemon juice (natural)
- 2 tablespoons apple cider vinegar (natural)
- 2 cloves garlic, minced (natural)
- 4 tablespoons olive oil (natural)
- Salt and pepper, to taste
Additional Ingredients
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
Instructions
- Prepare and Roast the Vegetables: Preheat the oven to 400°F (200°C). Chop the vegetables into bite-sized pieces and toss them with 2 tablespoons olive oil (natural), salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender with lightly caramelized edges.
- Cook the Pasta: While vegetables roast, cook the pasta according to package instructions until al dente. Drain and rinse briefly with cool water to stop cooking and keep pasta firm.
- Make the Dressing: In a small bowl, whisk together lemon juice (natural), apple cider vinegar (natural), minced garlic (natural), and olive oil (natural). Season with salt and pepper to taste.
- Toss and Combine: In a large bowl, combine cooked pasta and roasted vegetables. Pour dressing over and gently toss to coat evenly. Fold in chopped fresh basil, parsley, and toasted pine nuts.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld beautifully.
Notes
- Pick fresh, seasonal vegetables for best flavor and color.
- Do not overcook pasta to maintain a firm texture.
- Add herbs just before serving to preserve brightness.
- Lightly toast pine nuts to enhance flavor and crunch.
- This salad tastes better after resting; prepare ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Pasta Salad, summer salad, vegetarian pasta salad, Mediterranean salad, healthy pasta dish
