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Delish Roasted Vegetable Pasta Salad

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.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.