Roasted Vegetable Pasta Salad with Lemon Herb Dressing

This easy Roasted Veggie Pasta Salad is full of fresh summer produce—juicy cherry tomatoes, zucchini, yellow squash, asparagus, bell pepper and red onion—tossed with whole wheat rotini and a bright, homemade lemon herb dressing.

This pasta salad is one of my go-to summer recipes because it highlights seasonal vegetables and comes together quickly. The vegetables are simply seasoned and roasted until caramelized, then combined with warm pasta and a vibrant lemon-Dijon herb dressing. It works perfectly as a side for a grill night, a potluck, or a picnic, and it can be served warm or cold.

Why You’ll Love This Recipe

It’s fast, flexible, and forgiving. From start to finish this dish takes about 30 minutes, and most of that time is passive while the vegetables roast or the pasta cooks. You can use whatever vegetables you have on hand—this version uses zucchini, yellow squash, cherry tomatoes, asparagus, bell pepper and red onion, but broccoli, cauliflower, mushrooms, eggplant or corn would all be great substitutes. The lemon herb dressing is bright and tangy and soaks into the pasta and vegetables for big flavor with minimal effort.

Ingredients You’ll Need

• 1 lb whole wheat rotini noodles
• 1 pint cherry or grape tomatoes, halved
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 small bunch asparagus, trimmed and chopped
• 1 green bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1/4 cup fresh basil, chopped (optional)
• Lemon herb dressing (see recipe below)

How to Make Roasted Vegetable Pasta Salad

This recipe is easy to follow and breaks down into five simple steps:

1. Chop the vegetables. Cut the veggies into pieces of similar size so they roast evenly. This is the most hands-on part—put on some music or a podcast and enjoy the process.
2. Roast the vegetables. Preheat the oven to 400°F. Spread the vegetables in a single layer on a baking sheet (use two pans if needed), drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for about 20 minutes or until fork-tender and lightly browned. If you prefer, you can grill the vegetables for a smoky char.
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. Drain. If you want a cold pasta salad, rinse the pasta under cold water and drain well; for a warm salad, combine the pasta hot with the roasted veggies.
4. Make the dressing. Whisk together the dressing ingredients (olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, dried oregano, salt and pepper) in a small bowl or jar until smooth and combined. This can be made while the veggies roast.
5. Toss everything together. In a large bowl, combine the cooked pasta, roasted vegetables and basil. Drizzle with the lemon herb dressing and toss until coated. Taste and adjust seasoning with additional salt, pepper or Italian seasoning as desired. Serve warm or chilled.

Homemade Lemon Herb Dressing

This vinaigrette is bright, tangy and easy to prepare. It pairs beautifully with roasted vegetables and whole-grain pasta. Ingredients for the dressing:

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

Whisk all ingredients together in a jar or bowl until smooth. Taste and adjust the lemon, salt or mustard to suit your preference. If you like more lemon brightness, add a little lemon zest.

Prepping and Storage

This pasta salad keeps well and tastes great hot or cold. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. If preparing ahead, chop the vegetables and mix the dressing up to a day in advance. Reserve a little extra dressing to refresh the salad just before serving, as pasta and vegetables will absorb dressing over time.

Recipe Details

Prep Time: 10 mins   |   Cook Time: 20 mins   |   Total Time: 30 mins   |   Servings: 8

Nutrition (per serving)

Serving: 1/8 of the recipe. Approximate values per serving: Calories 282 kcal; Carbohydrates 44.5 g; Protein 9.3 g; Fat 7.1 g; Saturated Fat 1.1 g; Sodium 307 mg; Fiber 7.6 g; Sugar 5.2 g. Nutrition information is automatically calculated and should be used as an approximation.

Notes and Tips

• Feel free to swap or add vegetables based on what’s in season or in your fridge—broccoli, cauliflower, mushrooms, eggplant and corn all work well.
• If serving at a potluck, pack the dressing separately and combine just before serving to keep the salad from becoming soggy.
• For extra protein, add grilled chicken, shrimp, chickpeas or white beans.
• To make the salad more vibrant, stir in chopped fresh herbs like parsley, mint or additional basil just before serving.

If you try this Roasted Veggie Pasta Salad, I hope you enjoy it—it’s a simple, flavorful way to get more vegetables into a weeknight meal or a picnic spread.