Roasted Vegetable Pasta Salad
This roasted vegetable pasta salad is absolutely delicious and features seasonal vegetables. It's not only easy to make, but it's bursting with flavor from the homemade dressing, feeds a crowd, keeps for days in the refrigerator, and is a recipe that even meat lovers can't get enough of!
Servings: 8 servings
Calories: 333kcal
Ingredients
Pasta Salad
- 1 pound dry pasta rotini, corkscrew, elbow, etc.
- 4 ½ cups chopped vegetables bell peppers, onions, mushrooms, eggplant, etc.
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Dressing
- ¼ cup lemon juice
- ¼ cup olive oil
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- 1 teaspoon honey
- 1 head garlic with the top sliced off
Instructions
- Preheat the oven to 475°F degrees. Line a baking sheet with foil for easy clean up. Set aside.
- While the oven preheats, chop the vegetables and place in a large bowl, including the head of garlic. Add the olive oil, salt and pepper— toss to combine. Spread the vegetables onto the prepared baking sheet and bake for 25 minutes, stirring halfway through.
- Meanwhile, cook the pasta according to the package directions. Drain and let cool for 5 minutes.
- Add the dressing ingredients in a small bowl. Depending on timing, the roasted garlic might not be finished yet. Once the roasted garlic is finished, squeeze the garlic out and mince. Add it to the dressing and stir together.
- Combine the roasted vegetables and pasta together in a large bowl. Toss with the dressing. Leftovers stay fresh in the refrigerator for up to 1 week— it tastes better as it sits!
Notes
- Make Ahead Instructions: This pasta salad stays fresh in the refrigerator for up to 1 week. It tastes best after it sits so it's the perfect make-ahead recipe! The vegetables and dressing can be made up to 3 days in advance.
- Vegetables: Use what you love, have on hand or that are on their last leg in the refrigerator. You want a total of about 4.5 cups of vegetables.
Nutrition
Calories: 333kcal | Carbohydrates: 50g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 371mg | Potassium: 331mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2627IU | Vitamin C: 111mg | Calcium: 28mg | Iron: 1mg
