Roasted Veggie Pasta Salad
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!
Servings: 8
Ingredients
For the pasta salad:
- 1 lb whole wheat rotini
- 1 zucchini chopped
- 1 yellow squash chopped
- 1 pint cherry or grape tomatoes, sliced
- 1 small bunch asparagus trimmed and chopped
- 1 green bell pepper seeded and chopped
- 1/2 red onion chopped
- 1 Tbsp olive oil
- Salt/pepper to taste
- 1/4 cup fresh basil chopped (optional)
For the lemon herb dressing:
- 1/4 cup olive oil
- 3 Tbsp apple cider vinegar
- 2 Tbsp lemon juice half a lemon
- 2 Tbsp Dijon mustard
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp ground 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!
Nutrition
Serving: 1/8th of recipe | Calories: 282kcal | Carbohydrates: 44.5g | Protein: 9.3g | Fat: 7.1g | Saturated Fat: 1.1g | Sodium: 307mg | Fiber: 7.6g | Sugar: 5.2g