Oh, let me tell you about my absolute favorite summer dish—*Pasta Salad with Roasted Vegetables*! There’s something so delightful about a big bowl of this colorful, nutritious salad, bursting with vibrant veggies and perfectly cooked pasta. The roasted vegetables add a delicious depth of flavor, and it’s truly a feast for the eyes! I whip this up during summer gatherings with friends and family, and trust me, it never lasts long. Everyone loves how fresh and light it is, yet it’s hearty enough to satisfy. Plus, it’s incredibly versatile—you can serve it warm or cold, making it the perfect dish for any occasion. So, let’s dive into making this gorgeous salad together!
Ingredients
- 8 oz pasta: I love using rotini or penne for this salad, but any pasta shape will do!
- 2 cups mixed vegetables: A colorful combo of bell peppers, zucchini, and cherry tomatoes works wonders.
- 2 tbsp olive oil: This adds a lovely richness to our roasted veggies.
- 1 tsp Italian seasoning: A must-have for that Mediterranean flair!
- Salt and pepper: Season to your taste for that perfect flavor boost.
- 1/4 cup feta cheese (optional): Crumbled on top for a tangy finish, if you’re feeling fancy!
- Fresh basil: A sprinkle of this fragrant herb is the perfect garnish.
How to Prepare Pasta Salad with Roasted Vegetables
Now, let’s get into the nitty-gritty of making this fabulous *Pasta Salad with Roasted Vegetables*! It’s super straightforward, and I promise you’ll be amazed at how easy it is to whip up. First things first, preheat your oven to 400°F (200°C). This is crucial because we want those veggies to roast perfectly and caramelize beautifully! While that’s heating up, you can cook the pasta. Just follow the package instructions, and once it’s al dente, drain it and set it aside.
Step-by-Step Instructions
Next up, grab your mixed vegetables—chop them into bite-sized pieces. Don’t stress about making them perfect; just aim for uniform sizes so they roast evenly. Toss those chopped veggies in a bowl with the olive oil, Italian seasoning, salt, and pepper; let them soak up those flavors! Now, spread the vegetable mixture evenly on a baking sheet and pop them into the oven for about 20-25 minutes. Keep an eye on them; you want them to be tender and slightly charred.
Once your veggies are roasted to golden perfection, it’s time to combine everything! In a large bowl, mix the cooked pasta with those delicious roasted vegetables. If you’re adding feta cheese, sprinkle it in now and toss gently to combine. The cheese will add that creamy, tangy twist we all love! Finally, don’t forget to garnish with fresh basil for a pop of flavor and color. And there you have it—a beautiful, hearty pasta salad that’s ready to impress!
Nutritional Information
Let’s talk nutrition! Each serving of this vibrant *Pasta Salad with Roasted Vegetables* is packed with flavor and goodness. You can expect approximately 250 calories, 10g of fat, 8g of protein, and 35g of carbohydrates. There’s also about 4g of sugar and 3g of fiber to keep things balanced. Keep in mind that these values are estimates, but they give you a good idea of the nutritious fuel you’re getting in every delicious bite!
Why You’ll Love This Recipe
- Quick Preparation: This pasta salad comes together in just about 40 minutes—perfect for a last-minute gathering!
- Healthy Ingredients: Packed with colorful veggies and wholesome pasta, it’s a nutritious choice that doesn’t skimp on flavor.
- Vibrant Flavors: The combination of roasted vegetables and fresh herbs creates a delightful taste explosion in every bite.
- Versatile Serving: Enjoy it warm as a side dish or chill it for a refreshing main course—either way, it’s a winner!
- Customizable: Feel free to swap in your favorite seasonal veggies or add protein for an extra boost!
Tips for Success
To truly elevate your *Pasta Salad with Roasted Vegetables*, here are some of my top tips! First, don’t hesitate to get creative with your vegetables—try adding asparagus, carrots, or even some roasted garlic for an extra punch of flavor. When roasting, make sure your veggies are in a single layer on the baking sheet; this helps them caramelize beautifully instead of steaming. If you’re looking to add protein, grilled chicken or chickpeas are fantastic options! Serve this salad chilled on a hot summer day, or warm as a comforting side dish. Trust me, it’ll be a hit every time!
Variations
Let’s shake things up with some fun variations for your *Pasta Salad with Roasted Vegetables*! You can easily switch out the vegetables based on what’s in season or what you have on hand. Think roasted eggplant, spinach, or even sweet corn for a touch of sweetness. If you want to add some protein, grilled chicken, shrimp, or chickpeas make excellent additions! For a different flavor profile, try tossing in a zesty vinaigrette or a creamy dressing instead of just olive oil. Honestly, the possibilities are endless, so get creative and make this salad your own!
Storage & Reheating Instructions
Storing your delicious *Pasta Salad with Roasted Vegetables* is super simple! Just transfer any leftovers to an airtight container and pop it in the refrigerator, where it will stay fresh for up to 3 days. If you want to enjoy it warm again, just give it a quick reheating in the microwave for about 30 seconds to 1 minute—stirring halfway through to ensure even heating. But honestly, I often love it cold straight from the fridge! It’s refreshing and packed with flavor, ready to delight your taste buds any time you need a quick meal.
FAQ Section
Got questions about your *Pasta Salad with Roasted Vegetables*? No problem—let’s tackle some common ones! First off, can you store the leftovers? Absolutely! Just keep them in an airtight container in the fridge for up to 3 days. Now, what if you want to switch things up with ingredient substitutions? Feel free to use any seasonal vegetables you love, or swap the feta for goat cheese or a vegan alternative if you prefer! As for serving options, this salad is fabulous both warm and cold, so you can enjoy it however you like. And if you’re looking to make it heartier, adding grilled chicken or chickpeas can really boost the protein. Trust me, you can’t go wrong with this dish!
For more information on the health benefits of vegetables, check out this Healthline article.
If you’re interested in exploring more pasta recipes, visit our pasta section for delicious ideas!
For a delightful dessert to accompany your meal, consider trying this chocolate mousse recipe.
Print
Pasta Salad with Roasted Vegetables: 5 Reasons to Love It
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A colorful and nutritious pasta salad featuring roasted vegetables.
Ingredients
- 8 oz pasta
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cook pasta according to package instructions. Drain and set aside.
- Chop vegetables into bite-sized pieces.
- Toss vegetables with olive oil, Italian seasoning, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20-25 minutes.
- Combine cooked pasta and roasted vegetables in a large bowl.
- Add feta cheese and toss gently.
- Garnish with fresh basil before serving.
Notes
- Feel free to customize with your favorite vegetables.
- This salad can be served warm or cold.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Pasta Salad, Roasted Vegetables, Healthy Salad
