This EASY Roasted Veggie Pasta Salad is loaded with fresh ingredients like juicy tomatoes, zucchini, squash, asparagus, and bell pepper, all tossed together with a delicious lemon herb dressing!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: Roasted Veggie Pasta Salad
Servings: 8
Ingredients
For the pasta salad:
1lbwhole wheat rotini
1zucchinichopped
1yellow squashchopped
1pintcherryor grape tomatoes, sliced
1small bunch asparagustrimmed and chopped
1green bell pepperseeded and chopped
1/2red onionchopped
1Tbspolive oil
Salt/pepperto taste
1/4cupfresh basilchopped (optional)
For the lemon herb dressing:
1/4cupolive oil
3Tbspapple cider vinegar
2Tbsplemon juicehalf a lemon
2TbspDijon mustard
2clovesgarlicminced
1tspdried oregano
1tspkosher salt
1/2tspground black pepper
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper for easy clean-up.
Arrange the veggies on a baking sheet (you may need two), drizzle with olive oil and sprinkle with salt and pepper. Give them a good toss and place in the oven for about 20 minutes, until veggies are fork tender.
While the veggies are roasting, bring your water to a boil, sprinkle in some salt, and cook the pasta according to the package directions.
To make the dressing, whisk together all the ingredients in a jar or bowl until combined and smooth.
When the veggies are done cooking, mix them together in a large bowl with the pasta salad and toss with the dressing. Stir in the fresh basil and season with additional salt and pepper, as needed. Enjoy!
Notes
*This pasta salad will last up to 3 to 4 days in a sealed, airtight container in the fridge. Feel free to enjoy this warm or cold!