This delicious pasta salad with roasted vegetables is a perfect quick and easy lunch or dinner that you can make in under 30 minutes!
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I love a good pasta salad, and often make them as quick and easy lunches for work. If you want to check out some of my other favorites, you can try my Greek style orzo salad with spinach, feta and lemon, or this pasta salad with brussels sprouts and bacon.
My favorite thing about this recipe is how easy it is to adjust and adapt based on which ingredients you have available. Any vegetables can be roasted and added to the pasta! You can also serve it hot or cold to suit your preferences, with or without sauce.
🥘 Ingredients
For this recipe you will need zucchini, eggplant, peppers and leek. These vegetables will be roasted in the oven.
You will also need pasta. I prefer to use a short type of pasta, such as fusilli or penne. Try whole wheat pasta or chickpea pasta for a healthier, heartier option!
You can replace, omit or add any vegetables you as you prefer. Try roasting cherry tomatoes, cauliflower, carrots, red onions, broccoli or asparagus.
🔪 Instructions
Dice the vegetables into bite sized pieces. Try to keep them all about the same size for the vegetables to roast evenly.
Spread the diced veggies on a baking sheet covered baking tray, and drizzle olive oil over them. Add salt and pepper, and stir to coat each vegetable piece thoroughly with the oil and seasoning.
Roast the vegetables at 200 °C / 390 °F / 160 °C fan oven until they have softened and started to turn golden on the edges, about 20 minutes.
Meanwhile, boil the pasta in water according to the package instructions. Drain off any excess water, and set it to the side.
Combine the roasted vegetables with the pasta in a serving bowl, and add freshly grated black pepper over the top. You can serve the pasta salad with roasted vegetables warm or chilled to suit your preference.
🥗 Serving suggestions
If you ever wondered what to serve with pasta salads, here are some of my top favorites:
- With a dressing: A light dressing is perfect with this salad. Try serving it with a pesto vinaigrette or lemon pepper vinaigrette!
- With bread: Serve it with some crusty bread, or garlic bread on the side.
- Part of a lunch buffet: Any cold lunch buffet is perfect with the addition of a cold pasta salad.
- As a side: Use it as a side salad with roast lemon rosemary chicken or other hearty main courses.
🍲 Leftovers
Leftover pasta salad can be stored in a refrigerator for up to 5 days. You can either serve it cold, or reheat it in the microwave before serving.
If you serve salad with a dressing, I highly suggest keeping the dressing in a separate container until it's ready to serve. This will keep the salad fresh for longer!
Variations
Here is how you can adjust this recipe to suit your dietary requirements:
- Gluten free: Use a gluten free pasta type.
- High protein: Use high protein chickpea pasta, and add an extra protein source such as diced cheese, shredded chicken, tuna or roasted chickpeas.
- Whole30/paleo: This pasta is perfect for both these diets!
🍴 You might also like these recipes..
- Caprese Pasta Salad with Pesto
- Greek pasta salad
- Tuna Pasta Salad
- Pasta salad with brussels sprouts
- Beetroot and Feta Salad
Recipe
Pasta Salad with Roasted Vegetables
Ingredients
- 2 zucchinis
- 1 eggplant
- 2 peppers
- 1 leek
- 250 g pasta (fusilli or penne)
- black pepper
Instructions
- Dice the vegetables into bite sized pieces. Try to keep them all about the same size for the vegetables to roast evenly.
- Spread the diced veggies on a baking sheet covered baking tray, and drizzle olive oil over them. Add salt and pepper, and stir to coat each vegetable piece thoroughly with the oil and seasoning.
- Roast the vegetables at 200 °C / 390 °F / 160 °C fan oven until they have softened and started to turn golden on the edges, about 20 minutes.
- Meanwhile, boil the pasta in water according to the package instructions. Drain off any excess water, and set it to the side.
- Combine the roasted vegetables with the pasta in a serving bowl, and add freshly grated black pepper over the top. You can serve the pasta salad with roasted vegetables warm or chilled to suit your preference.
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