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Pasta Salad with Roasted Vegetables

This delicious pasta salad with roasted vegetables is a perfect quick and easy lunch or dinner that you can make in under 30 minutes!
Prep Time5 mins
Cook Time20 mins
Course: Dinner, lunch
Cuisine: American, Mediterranean
Keyword: eggplant, pasta salad, roasted vegetables, zucchini
Servings: 4
Calories: 86kcal
Author: Tonje
Cost: Cheap


  • 2 zucchinis
  • 1 eggplant
  • 2 peppers
  • 1 leek
  • 250 g pasta (fusilli or penne)
  • black pepper


  • 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.


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!


Calories: 86kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 344mg | Potassium: 869mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1084IU | Vitamin C: 75mg | Calcium: 53mg | Iron: 2mg