Roasted Vegetable Pasta Salad Recipe

This easy Roasted Veggie Pasta Salad is bursting with fresh summer produce — juicy cherry tomatoes, zucchini, yellow squash, asparagus, bell pepper and red onion — all roasted to deepen their flavor and then tossed with whole wheat rotini and a bright lemon herb dressing.

This Roasted Veggie Pasta Salad is one of those go-to recipes I make again and again in warm months. The vegetables can be swapped depending on what’s available in your fridge or at the market, and roasting concentrates their sweetness and adds a subtle caramelized edge that pairs perfectly with a bright lemon-Dijon herb dressing. Serve it warm straight from the oven or chilled — it keeps well and makes a fantastic picnic, potluck or barbecue side dish alongside grilled chicken, fish or steak.

Why You’ll Love This Recipe

This dish is simple to prepare and comes together in about 30 minutes. Most of that time is hands-off while the vegetables roast and the pasta cooks. It’s flexible: use whatever vegetables you have — zucchini, yellow squash, cherry tomatoes, asparagus, bell peppers and red onion are great, but broccoli, cauliflower, eggplant, mushrooms or corn also work well. The lemon herb dressing is tangy and bright, and soaks into the warm pasta and tender vegetables for a flavorful, satisfying salad.

Ingredients You’ll Need

• 1 lb whole wheat rotini
• 1 pint cherry or grape tomatoes, halved or sliced
• 1 zucchini, chopped
• 1 yellow squash, chopped
• Small bunch asparagus, trimmed and chopped
• 1 green bell pepper, seeded and chopped
• 1/2 red onion, chopped
• Fresh basil, chopped (about 1/4 cup, optional)
• Olive oil, salt and pepper for roasting
• Lemon herb dressing (see recipe below)

How to Make Roasted Vegetable Pasta Salad

This salad comes together in five straightforward steps. It’s forgiving, so adjust seasonings and vegetables to your taste.

1. Chop the vegetables. Cut them into similar-sized pieces so they cook evenly. Prep everything before you start roasting.
2. Roast the vegetables. Preheat the oven to 400°F (200°C). Spread the chopped vegetables in a single layer on a baking sheet (use two pans if needed), drizzle with olive oil, season with salt and pepper, toss, and roast for about 20 minutes until fork-tender and slightly caramelized. For extra smoky flavor, you can grill the vegetables instead.
3. Cook the pasta. While the vegetables roast, bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. If you prefer a chilled salad, rinse the drained pasta under cold water to stop the cooking.
4. Prepare the dressing. Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, dried oregano, salt and pepper until smooth and emulsified. This bright vinaigrette really brings the salad together and pairs well with most roasted vegetables.
5. Toss everything together. In a large bowl, combine the warm or cooled pasta with the roasted vegetables and fresh basil. Pour on the lemon herb dressing and toss thoroughly. Taste and adjust with more salt, pepper or Italian seasoning if needed. Serve warm or chilled.

Homemade Lemon Herb Dressing

This lemon herb dressing is tangy, bright and slightly savory — a perfect match for roasted vegetables and whole grain pasta. It’s easy to make and keeps in the fridge for several days.

• Olive oil — 1/4 cup
• Apple cider vinegar — 3 Tbsp
• Lemon juice — 2 Tbsp (about half a lemon)
• Dijon mustard — 2 Tbsp
• Garlic — 2 cloves, minced (or 1/4 tsp dried garlic)
• Dried oregano — 1 tsp
• Kosher salt — 1 tsp
• Ground black pepper — 1/2 tsp

Whisk all ingredients together in a jar or bowl until combined. Taste and adjust acidity or seasoning to your preference. Add a little lemon zest for extra brightness if desired.

Prepping and Storage

This pasta salad holds up well in the refrigerator for 3 to 4 days when stored in an airtight container. It’s delicious both warm and cold. If you prepare the salad ahead of time, reserve a small amount of dressing to refresh the salad right before serving — both the pasta and roasted vegetables absorb dressing over time, so a touch of extra vinaigrette keeps flavors lively.

Recipe

Roasted Veggie Pasta Salad

Yield: 8 servings

Prep time: 10 mins • Cook time: 20 mins • Total time: 30 mins

Ingredients

For the pasta salad:

• 1 lb whole wheat rotini
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 pint cherry or grape tomatoes, sliced
• Small bunch asparagus, trimmed and chopped
• 1 green bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 Tbsp olive oil (for roasting)
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped (optional)

For the lemon herb dressing:

• 1/4 cup olive oil
• 3 Tbsp apple cider vinegar
• 2 Tbsp lemon juice (about half a lemon)
• 2 Tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
2. Arrange the chopped vegetables on the baking sheet (use two sheets if they’re crowded). Drizzle with olive oil, season with salt and pepper, toss to coat, and roast for about 20 minutes until tender and slightly caramelized.
3. While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and, if making a cold salad, rinse with cold water to cool the pasta.
4. Whisk together the dressing ingredients in a jar or bowl until smooth and combined.
5. Combine the cooked pasta and roasted vegetables in a large bowl. Pour the dressing over the salad, add fresh basil, and toss to coat. Adjust seasoning with additional salt and pepper to taste. Serve warm or chilled.

Notes

*This pasta salad will keep for 3 to 4 days in a sealed, airtight container in the refrigerator. Feel free to enjoy it warm or cold. Reserve a little extra dressing to refresh the salad just before serving if it has been stored.

If you love this salad, try varying the vegetables with what’s in season, swapping different pasta shapes, or adding a handful of toasted nuts or crumbled cheese for extra texture. Enjoy experimenting and make it your own!