roasted vegetable pasta salad

Roasted Vegetable Pasta Salad

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Salads
  • Method: Roasting
  • Cuisine: American


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. #pasta #salad #vegan



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


  1. 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.
  2. 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.
  3. In a mixing bowl, whisk dressing ingredients until combined.
  4. Toss cooled vegetables and cooked pasta with salad dressing until evenly coated. Adjust seasoning with salt & pepper, to taste.


Cook the pasta and roast the veggies at the same time to cut down on cooking time.

Keywords: dairy free, vegan, easy, summer, vegetarian