Description
This Roasted Vegetable Pasta Salad combines charred, naturally sweet roasted vegetables with tender pasta and a zesty plant-based dressing. Perfect served warm or chilled, it offers a vibrant, flavorful, and nutritious meal ideal for a quick lunch, potluck, or light dinner. Fresh herbs and a bright, tangy dressing bring the salad to life, making it a colorful and satisfying dish.
Ingredients
Scale
Pasta
- 8 oz fusilli, penne, or farfalle pasta
Vegetables
- 1 cup cherry tomatoes
- 1 red bell pepper, chopped
- 1 yellow or orange bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium red onion, chopped
- 4 garlic cloves, peeled
Dressing
- 3 tbsp olive oil (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp apple cider vinegar (natural)
- 1 tbsp fresh lemon juice (natural)
- 1 tsp Dijon mustard (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Finishing Touches
- Handful of fresh basil leaves, torn
- Reserved pasta cooking water, as needed for moisture
Instructions
- Prepare and Roast the Vegetables: Preheat your oven to 400°F (204°C). Chop the bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Place the vegetables and whole peeled garlic cloves on a baking sheet. Drizzle generously with olive oil (natural), season with salt and pepper, and toss to coat evenly. Roast in the oven for 20-25 minutes until the vegetables are tender and caramelized on the edges.
- Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package instructions. Drain the pasta and rinse briefly under cold water to stop cooking and cool it down. Reserve a small amount of pasta cooking water for later use.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar (natural), fresh lemon juice (natural), vegetarian Worcestershire sauce (natural), Dijon mustard (natural), olive oil (natural), salt, and freshly ground black pepper until smooth and well combined.
- Combine Salad Ingredients: In a large mixing bowl, add the roasted vegetables and cooled pasta. Pour the dressing over and toss gently to coat evenly. Add torn fresh basil leaves and mix well. If the salad seems a bit dry, add a splash of the reserved pasta water to achieve your desired moisture and flavor balance.
- Chill and Serve: For best flavor, refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature, garnished with extra fresh basil, sliced scallions, or toasted nuts if desired.
Notes
- Cut vegetables into similar sizes to ensure even roasting and caramelization.
- Do not overcook pasta; keep it al dente for best texture.
- Add fresh herbs at the end to preserve their color and flavor.
- Adjust dressing acidity or sweetness to your taste before mixing.
- This salad can be served chilled or at room temperature for versatility.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: roasted vegetable pasta salad, plant-based salad, gluten free pasta salad, vegetarian pasta salad, healthy pasta dish
