Delish Roasted Vegetable Pasta Salad

This is my take on a roasted veggie pasta salad that eats like a real meal. We’re talking caramelized edges on the vegetables, twirly noodles that hold onto a punchy balsamic-lemon dressing, and salty pops of feta with herbs that make the whole bowl feel like sunshine. It’s hearty enough for dinner, chill enough for picnics, and will absolutely show up to your meal prep like, hi, I’m the main character.

My husband calls this “the one with the crispy zucchini,” which is exactly the kind of review I live for. We make it on Sunday nights when the fridge is a little chaotic and the produce drawer is side-eyeing me. The kid likes the “tiny trees” (broccoli), I like that it tastes even better cold at 10 p.m., and everyone wins because leftovers turn into easy lunches. We’ve taken it to potlucks and came home with an empty bowl and three texts asking for “that salad recipe with the roasted things.”

How to Make It

Okay, grab a sheet pan. Preheat your oven to 425°F because we want color. Chop a rainbow: 1 red bell pepper, 1 yellow bell pepper, 1 medium zucchini, 1 small red onion, 2 cups broccoli florets, and a pint of cherry tomatoes (leave those whole so they burst, not shrivel). Toss all the veg with 3 tablespoons olive oil, a big pinch of salt, and black pepper. Spread out—no veggie touching!—and roast 20–25 minutes, stirring once, until the broccoli has little crispy bits and the tomatoes are glossy and slouchy.

Meanwhile, boil 12 ounces of short pasta (rotini, penne, or farfalle) in heavily salted water. Cook just past al dente if you like a softer salad; I go right to package time. Drain, rinse quickly under cool water to stop the cooking (yes, I said it), and shake off excess.

Shake up the dressing in a jar: 1/3 cup extra-virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon, 1 grated garlic clove, 1 teaspoon honey or maple syrup, 1/2 teaspoon dried oregano, a pinch of red pepper flakes, plus salt and pepper. Taste it—if it makes you perk up a little, it’s perfect.

Toss the warm pasta with half the dressing first so it soaks it up (this is the secret). Add the roasted veggies, the rest of the dressing, 1/2 cup crumbled feta, a handful of chopped parsley or basil (or both), and, if you’re into it, 1/4 cup chopped Kalamata olives or a tablespoon of capers. Toss gently so the tomatoes don’t all explode at once. Eat warm or let it hang out 10–15 minutes so the flavors get chatty.

✔Ingredient Notes

– Pasta (rotini/penne/farfalle): The spirals and ridges hold dressing like champs. Avoid long noodles—they turn the bowl into a slippy tangle.
– Zucchini: Slices get soggy; cubes or half-moons with space to breathe roast better. If it’s watery, crank the oven and don’t crowd the pan.
– Broccoli: Cut into small florets so you get those crispy edges. If stems are thick, peel and slice thin—they’re sweet and tender when roasted.
– Cherry tomatoes: Leave them whole. They burst just enough and act like little sauce bombs. Halving = sad, wrinkly raisins.
– Balsamic vinegar: Adds depth and sweetness. If yours is super sharp, bump the honey by 1/2 teaspoon to balance.
– Dijon mustard: Emulsifies the dressing so it clings. If you skip it, your salad might separate and look moody.
– Feta: Briny, creamy, and totally optional—go dairy-free or swap for fresh mozzarella pearls if that’s your vibe.
– Herbs (parsley/basil): Brightness. If you’ve only got dried, use 1 teaspoon Italian seasoning in the dressing and call it a day.
– Olives/capers: Salty pops that make it restaurant-y. Don’t overdo it or it steals the show.

✔Recipe Steps

1. Preheat oven to 425°F and line a large sheet pan.
2. Chop peppers, zucchini, red onion, broccoli; toss with 3 tbsp olive oil, salt, and pepper; spread out and roast 20–25 minutes, stirring once; add whole cherry tomatoes for the last 12–15 minutes.
3. Boil 12 oz short pasta in salted water until al dente; drain and briefly rinse to cool.
4. Shake dressing: 1/3 cup olive oil, 3 tbsp balsamic, 1 tbsp lemon, 2 tsp Dijon, 1 grated garlic clove, 1 tsp honey/maple, 1/2 tsp dried oregano, pinch red pepper flakes, salt, pepper.
5. Toss warm pasta with half the dressing; add roasted veggies, remaining dressing, 1/2 cup feta, and chopped herbs; fold gently.
6. Taste and adjust salt, acid, and heat; rest 10 minutes or chill before serving.

What to Serve It With

– Grilled chicken thighs or lemon-pepper shrimp.
– Garlic bread or a crusty baguette situation.
– A big leafy salad if you’re going all-in on veggie night.
– Rosé, iced tea, or a fizzy lemonade.

✔Tips & Mistakes

– Don’t crowd the pan. If veggies steam instead of roast, you’ll miss the magic.
– Salt your pasta water like the ocean. It’s the only chance to season the noodles.
– Dress the pasta while warm so it actually absorbs flavor.
– Keep a little extra dressing in reserve; cold pasta soaks it up in the fridge.
– If your dressing tastes flat, it needs a pinch of salt or a flick more acid.

✔Storage Tips

Pop leftovers in an airtight container and store in the fridge up to 4 days. It tastes amazing cold (midnight snacking approved) and somehow even better for breakfast with a fried egg on top. If it tightens up in the fridge, splash in a spoonful of olive oil or a squeeze of lemon and toss.

✔Variations and Substitutions

– Gluten-free: Use your favorite GF short pasta; cook 1 minute less to avoid mush.
– Dairy-free: Skip feta or swap in toasted pine nuts or almonds for richness.
– Protein boost: Add chickpeas, grilled chicken, or canned tuna for an easy full meal.
– Veg swap: Cauliflower, asparagus, or carrots all roast beautifully—just cut to similar sizes and adjust roast time.
– Bright twist: Swap balsamic for red wine vinegar plus an extra 1/2 tsp honey for balance.
– Herby moment: Try dill + lemon zest if you’re going more Mediterranean; basil + mozzarella for caprese vibes.
– Pantry curveball: For an Asian-ish spin, use rice vinegar, a touch of soy sauce or tamari (instead of balsamic), sesame oil, and cilantro.
– Sweetener: Honey ↔ maple syrup ↔ a pinch of sugar; all fine, just taste and tweak.

Frequently Asked Questions

Delish Roasted Vegetable Pasta Salad

A vibrant pasta salad packed with caramelized roasted vegetables, tossed in a zesty red wine vinaigrette with feta and olives. Perfect for picnics, potlucks, or make-ahead lunches.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 12 oz dry rotini pasta or penne
• ▢ 2 cup cherry tomatoes left whole
• ▢ 2 cup zucchini chopped
• ▢ 1.5 cup red bell pepper chopped
• ▢ 1 cup red onion thinly sliced
• ▢ 2 cup broccoli florets
• ▢ 0.25 cup extra-virgin olive oil for roasting
• ▢ 1 tsp kosher salt for roasting vegetables
• ▢ 0.5 tsp black pepper for roasting vegetables
• ▢ 1 tsp garlic powder
• ▢ 1 tsp Italian seasoning
• ▢ 0.33 cup extra-virgin olive oil for dressing
• ▢ 0.25 cup red wine vinegar
• ▢ 1 tbsp Dijon mustard
• ▢ 1 tbsp honey or maple syrup
• ▢ 1 clove garlic minced
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 0.5 tsp kosher salt for dressing
• ▢ 0.5 tsp black pepper for dressing
• ▢ 0.5 cup crumbled feta cheese
• ▢ 0.5 cup kalamata olives pitted and sliced
• ▢ 2 cup baby spinach
• ▢ 0.25 cup fresh parsley chopped
• ▢ 0.25 cup toasted pine nuts optional

Instructions

Preparation Steps

• Preheat oven to 425°F. Line 2 sheet pans with parchment for easy cleanup.
• Cook pasta in a large pot of salted boiling water until al dente. Drain, rinse briefly under cool water, and toss with a drizzle of olive oil to prevent sticking.
• On the sheet pans, toss cherry tomatoes, zucchini, bell pepper, red onion, and broccoli with 0.25 cup olive oil, 1.0 tsp salt, 0.5 tsp pepper, garlic powder, and Italian seasoning. Spread in a single layer.
• Roast for 20 to 25 minutes, stirring halfway, until vegetables are tender and edges are caramelized. Let cool for 5 minutes.
• Whisk dressing: 0.33 cup olive oil, red wine vinegar, Dijon, honey, minced garlic, lemon juice, 0.5 tsp salt, and 0.5 tsp pepper until emulsified.
• In a large bowl, combine cooked pasta, roasted vegetables, baby spinach, olives, feta, and parsley.
• Pour dressing over salad and toss gently to coat. Fold in toasted pine nuts. Taste and adjust seasoning with additional salt, pepper, or lemon.
• Serve slightly warm or chill for 20 minutes for flavors to meld. Toss again before serving.

Notes

Make ahead: The salad keeps well for 3 days refrigerated. For best texture, add spinach and pine nuts just before serving. Swap feta for mozzarella pearls, or use whole-wheat pasta for extra fiber.