Roasted Veggie Pasta Salad

Easy Roasted Veggie Pasta Salad – Fresh, Healthy & Full of Flavor

Looking for a vibrant and wholesome dish that's perfect for any season? This Roasted Veggie Pasta Salad is packed with colorful vegetables, tossed in a zesty lemon herb dressing, and makes a deliciously light yet satisfying meal. Whether you're serving it warm for dinner or chilled at your next picnic, this pasta salad is quick to make, full of flavor, and completely customizable. It’s the perfect healthy recipe for meal prep, parties, or a fresh weeknight dinner!

Why You’ll Love this Recipe

This healthy pasta salad comes together in under 30 minutes, making it perfect for busy weeknights or quick meal prep. The most time-consuming step is simply chopping the vegetables—everything else is quick and easy. It’s a great way to use up whatever fresh produce you have on hand. In this recipe, we’ve included a colorful mix of zucchini, yellow squash, cherry tomatoes, asparagus, bell peppers, and red onion. However, it’s incredibly versatile—feel free to add broccoli, cauliflower, mushrooms, eggplant, or even corn. With endless customization options, this roasted vegetable pasta salad is a delicious and nutritious choice every time.

Ingredients for Roasted Veggie Pasta Salad

Whole Wheat Rotini – A wholesome, fiber-rich pasta that adds a hearty base and holds the dressing beautifully.

Cherry or Grape Tomatoes – Juicy and sweet, these add a burst of flavor and vibrant color to the salad.

Zucchini – Light and tender when roasted, zucchini enhances the texture and adds a mild, earthy taste.

Yellow Squash – A bright, nutrient-rich addition that pairs perfectly with zucchini.

Asparagus – Adds a fresh, slightly crisp bite and a boost of vitamins.

Bell Pepper – Choose red, yellow, or orange for a pop of color and natural sweetness.

Red Onion – Offers a sharp, savory contrast that balances the roasted vegetables.

Fresh Basil – Aromatic and flavorful, basil adds a fresh finish to the salad.

Lemon Herb Dressing – A zesty homemade vinaigrette that ties all the ingredients together (see full recipe below).

How to Make Roasted Vegetable Pasta Salad

This Roasted Veggie Pasta Salad is incredibly easy to make and comes together in just five simple steps. Here’s how to prepare this wholesome, flavor-packed dish:

1. Chop the Vegetables

Start by prepping your vegetables. Chop zucchini, squash, tomatoes, asparagus, bell pepper, and red onion into uniform pieces to ensure even roasting. While this may be the most time-consuming step, it’s well worth it for the flavor payoff.

2. Roast the Vegetables

Preheat your oven to 400°F (200°C). Arrange the chopped vegetables in a single layer on a large baking sheet (use two if necessary for even roasting). Drizzle with olive oil, season generously with salt and pepper, and roast for 20 minutes or until tender and slightly caramelized. For a smoky flavor, you can also grill the vegetables instead.

3. Cook the Pasta

While the vegetables roast, bring a large pot of salted water to a boil. Cook the whole wheat rotini pasta according to package directions until al dente. For a cold pasta salad, rinse the cooked pasta under cold water after draining. If you prefer it warm, simply drain and set aside.

4. Prepare the Lemon Herb Dressing

While everything cooks, whisk together the homemade lemon herb dressing. Combine olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl or jar. This bright and zesty vinaigrette adds incredible flavor and works well on other salads too.

5. Assemble the Salad

In a large mixing bowl, combine the cooked pasta, roasted vegetables, and fresh chopped basil. Drizzle generously with the lemon herb dressing and toss well to combine. Taste and adjust seasoning with salt, pepper, and Italian herbs as needed.

Serve immediately or refrigerate for later. This roasted vegetable pasta salad is delicious warm or cold—perfect for lunch, potlucks, or healthy meal prep!

Homemade Lemon Herb Dressing

This Homemade Lemon Herb Dressing is the perfect complement to any pasta salad, especially roasted vegetable pasta salad. It’s bursting with bright citrus flavor, balanced acidity, and aromatic herbs. The fresh ingredients not only elevate the taste of the dish but also soak beautifully into the pasta and roasted veggies, infusing every bite with irresistible flavor.

Ingredients for Lemon Herb Dressing:

Olive Oil: Use a high-quality extra virgin olive oil—cold-pressed and organic if possible—for the richest flavor and best nutritional value.

Fresh Lemon Juice: Adds a vibrant, citrusy note. For an extra burst of lemon flavor, include a bit of the zest as well.

Apple Cider Vinegar: Delivers a pleasant tang that balances the oil and lemon. You can substitute with red wine vinegar, white vinegar, or balsamic vinegar if preferred.

Dijon Mustard: Provides a subtle kick and helps emulsify the dressing, giving it a smooth, cohesive texture.

Fresh Garlic: Intensifies the savory depth. If fresh garlic isn’t available, use ¼ teaspoon of garlic powder or dried minced garlic as an alternative.

Dried Oregano, Salt & Pepper: A classic herb blend that enhances the dressing’s overall flavor and ties all the ingredients together.

This zesty lemon herb vinaigrette is not only ideal for pasta salads but also makes a delicious dressing for green salads or a light marinade for grilled vegetables, chicken, or seafood.

Prepping and Storage

One of the best things about this roasted vegetable pasta salad is its versatility—it’s equally delicious served warm or chilled. This salad will stay fresh in the refrigerator for up to 3 to 4 days when stored in a sealed, airtight container, making it ideal for meal prep, potlucks, or quick weekday lunches.

To make ahead, simply chop the vegetables and prepare the lemon herb dressing up to a day in advance. Store the components separately and assemble when ready to serve.

Pro tip: If you prepare the full pasta salad in advance, reserve a small amount of dressing to add just before serving. As the pasta and vegetables sit, they absorb the dressing, enhancing flavor—but a fresh drizzle before serving helps restore moisture and brightness.