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vegetarischer nudelsalat mit gemüse in einer schüssel
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5 from 1 vote

Roasted Vegetable Pasta Salad

This recipe for roasted vegetable pasta salad calls for fresh, colorful, and roasted vegetables and puts a twist on traditional pasta salad.
Course Salad
Cuisine Vegetarian
Keyword vegetable pasta salad, vegetarian pasta salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 328kcal
Author Aline Cueni

Ingredients

Pasta Salad

  • 10.5 oz pasta of choice
  • 1 red onion sliced
  • 1 bell pepper yellow or orange, diced
  • 1 zucchini sliced
  • 2 cups cherry tomatoes
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • salt & pepper
  • 1 tbsp fresh basil chopped

Dressing

Instructions

  • Preheat oven to 390°F (200°C).
  • Finely slice onion, dice bell pepper, and cut zucchini into slices. Place the vegetables together with the minced garlic, 2 tbsp olive oil, a pinch of salt and pepper on a baking sheet. Toss well to combine.
  • Bake for 25 minutes, turning twice.
  • In the meantime, cook pasta according to the packet instructions in boiling salt water until al dente. Drain over a sieve and don't forget to set 2 tbsp of pasta water aside.
  • Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
  • In a large bowl, toss warm pasta, roasted vegetables, and dressing. Let it sit until cold. → Tossing the ingredients with the dressing while still warm lets them soak up the dressing better, thus resulting in a more flavorful salad.
  • Season to taste with salt, pepper, and fresh basil leaves. → I love to mix the salad with a little of the set-aside pasta water to prevent it from getting too dry.

Notes

  • Vegetables: Can be varied to your taste. You should use a total of about 1.7 lb (750g) vegetables. 
    Cheese: Tasted delicious with shaved parmesan cheese or crumbled feta on top for extra protein.
  • Topping: Drizzle the salad with balsamic cream or top it with toasted pine nuts for a change.
  • Make-Ahead: This salad can be made up to a day in advance and stored in the fridge until needed. Hint: I like to take it out of the fridge about 30 minutes before serving!
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 328kcal | Carbohydrates: 65g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 539mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1349IU | Vitamin C: 63mg | Calcium: 41mg | Iron: 2mg