Veggie Roasted Pasta Salad

This EASY Roasted Veggie Pasta Salad is loaded with fresh ingredients like juicy tomatoes, zucchini, squash, asparagus, and bell pepper, all tossed together with a satisfying lemon herb dressing!

This might truly be one of the favorite summer pasta salads. So many fresh veggies seasoned and roasted to perfection, tossed with warm pasta and the most satisfying from-scratch lemon herb dressing! This roasted veggie pasta salad is reliable for picnics or cookouts and makes a great side dish when grilling chicken, fish or steak. Best part is this pasta salad can be enjoyed warm or

This entire meal can easily be made in under 30 minutes and the most time consuming part is honestly all the chopping. A cook keep that A cook can use up whatever veggies A cook have sitting in the fridge and roast them up for this pasta salad! A cook used a combination of zucchini, squash, tomatoes, asparagus, bell pepper and red onion, but you could also use broccoli, cauliflower, eggplant, mushr

What goes in

• 1 pound whole wheat rotini
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 pint cherry, or grape tomatoes, sliced
• 1 small bunch asparagus, trimmed and chopped
• 1 green bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 tablespoon olive oil
• Salt/pepper, to taste
• 1/4 cup fresh basil, chopped (optional)
• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons lemon juice, half a lemon
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

How it comes together

1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper for straightforward clean-up.
2. Arrange the veggies on a baking sheet (you may need two), drizzle with olive oil and sprinkle with salt and pepper. Give them a good toss and place in the oven for about 20 minutes, until veggies are fork tender.
3. While the veggies are roasting, bring your water to a boil, sprinkle in some salt, and cook the pasta according to the package directions.
4. To make the dressing, whisk together all the ingredients in a jar or bowl until combined and smooth.
5. When the veggies are done cooking, mix them together in a wide bowl with the pasta salad and toss with the dressing. Stir in the fresh basil and season with additional salt and pepper, as needed. Enjoy!

Keep in mind

*This pasta salad will last up to 3 to 4 days in a sealed, airtight container in the fridge. Feel free to enjoy this warm or cold!