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–+ servings

Roasted Vegetable Pasta Salad

This easy, vegan pasta salad recipe is fun twist on a summer classic with roasted vegetables and pasta tossed with Italian dressing and served cold.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Ingredients

For the pasta salad
  • 1 16- ounce package radiatore pasta (or other texture pasta)
  • 1 small bunch asparagus (trimmed and chopped)
  • 1 small head broccoli (florets only, chopped)
  • 1 pint cherry or grape tomatoes
  • 1 yellow squash (chopped)
  • 1 zucchini (chopped)
  • 1/2 red onion (chopped)
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons chopped fresh parsley
For the pasta salad dressing:
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat oven to 400˚F. Place vegetables on a cookie sheet and drizzle with 1 tablespoon olive oil and season liberally with coarse salt & black pepper. Roast for 15 minutes or until veggies have started to brown and tomatoes are soft. Remove from oven and all vegetables to cool before adding to salad.
  • Cook pasta according to package directions for al dente in a large pot of boiling, salted water. Once pasta has cooked, drain and rinse with cold water. Toss with remaining olive oil until coated.
  • In a mixing bowl, whisk dressing ingredients until combined.
  • Toss cooled vegetables and cooked pasta with salad dressing until evenly coated. Adjust seasoning with salt & pepper, to taste.

Nutrition

Calories: 487kcal Carbohydrates: 55g Protein: 11g Fat: 25g Saturated Fat: 4g Polyunsaturated Fat: 3g Monounsaturated Fat: 18g Sodium: 348mg Potassium: 681mg Fiber: 6g Sugar: 6g Vitamin A: 1171IU Vitamin C: 87mg Calcium: 76mg Iron: 2mg