Roasted Veggie Pasta is that one dish that shows up at nearly every summer BBQ I attend, and—okay, confession time—I used to bring the store-bought kind. You know, the ones with mostly noodles and barely any veggies? Yeah, not anymore. If you’ve ever stood by the buffet table thinking, “Why is this salad so bland?” or maybe, “Couldn’t they throw in, like, at least two different vegetables?” then you’re gonna love what I’ve got for you here. (P.S. If you’re also searching for more quick dinner ideas, check my favorite easy pasta recipes—they’re a lifesaver at the end of a long week.) 
Recipe Variations
Honestly, what’s truly magical about a roasted veggie pasta summer salad is you can tweak it a hundred ways and it’s still great. My neighbor Lori swears by zucchini and red onion. My sister? She sneaks in corn and little bits of goat cheese. I guess the point is, don’t feel locked into a single veggie combo.
If there’s a ton of asparagus at the farmer’s market, toss it in. Hungry for a heartier dish? Crumble in some tangy feta or spoon over a bit of pesto instead of classic Italian dressing. Really love bold flavors? Try some sun-dried tomatoes or roasted garlic. The salad changes as the seasons do (which is the fun part, promise).
Recipe Tips
First off, don’t shy away from roasting. The secret is getting those little brown bits on your veggies—that’s where the flavor is hiding. Preheat your oven hot, like 425°F, and give your vegetables enough space so they roast, not steam. Oh, this is major: let your roasted veggies cool a bit before mixing so the pasta doesn’t get mushy or weird.
If your noodles tend to clump (happens to the best of us), drizzle in a tablespoon of olive oil once they’re drained. Also, salt your pasta water like the ocean. Trust me, it makes such a difference I can’t even explain.
“I never realized pasta salad could actually be exciting—until I roasted the veggies. Our potluck game totally changed.” -Jenny M.
How to Make Veggie Pasta with Bowties
Alright, here’s how I do it most weekends—and yes, bowties just feel fun, don’t they? Prep your favorite veggies: cherry tomatoes, bell peppers, even broccoli florets. Chop them up, toss in olive oil, salt, pepper, maybe a sprinkle of dried oregano if you’re feeling fancy.
Roast them at 425°F till they’re golden. While that’s happening, cook your bowtie pasta (farfalle for the fancy types) in salty water. Drain well. Mix the warm pasta with your roasted veggies in a big ol’ bowl. Now’s where you get creative: pour in a zesty vinaigrette, toss in a handful of chopped basil, maybe a squeeze of lemon. And don’t forget some parmesan on top—absolute must.
Eat it warm, cold, whatever. Honestly, this is one of the few salads that still tastes amazing straight out of the fridge on day two (I’ve had it for lunch three days in a row, not kidding).
More Easy Pasta Recipes to Enjoy
If you’re in love with pasta like I am, you’re probably always on the hunt for new recipes. I’d say roasted veggie pasta salad is your trusty starting point, but once you get hooked, try a quick penne with blistered cherry tomatoes or a cold orzo salad for picnics.
A fun trick: swap out bowties for rotini or add a handful of olives for a Mediterranean riff. Sometimes I even throw in rotisserie chicken if I need extra protein. Leftover veggies from last night? Toss them in. No big rules here, just go with what you love.
Favorite Vegetarian Pasta Recipes
So, if you want meat-free but still crave comfort, this roasted veggie pasta salad sits right at the top. It’s not the only star, though—a spicy spinach and ricotta stuffed shell recipe never fails, and don’t even get me started on creamy mushroom linguine.
What really wins folks over, though, is how filling (and colorful) roasted veggie pasta is. My family gobbles it up, and somehow, I never have to bribe my kids to eat their vegetables when they’re roasted this way. If you can get your hands on good eggplant, cube it up and toss it in too. Trust me, even eggplant haters get curious.
Common Questions
Can I make roasted veggie pasta salad ahead of time?
Totally. Just toss everything together, minus any fresh herbs or cheese. Add those right before serving for the best texture.
What dressing works best?
Honestly, a simple vinaigrette or Italian dressing. If you want creamy, try Caesar or even ranch (yep, I said it).
Do you need to peel the veggies first?
Nope, just wash and chop. Peels add flavor and color.
Is this recipe kid-friendly?
If you dice the veggies small and use bright noodles, most kids go for it. Maybe skip the red onions if they’re picky.
Can I use gluten-free pasta?
For sure. Pick your favorite brand, but remember, some gluten-free pastas get gummy faster, so watch the cook time.
Ready to Try Your Own Veggie Pasta Salad Magic?
So, bottom line? This roasted veggie pasta salad is easy, colorful, and honestly tastes like a five-star restaurant dish right in your own kitchen. Don’t just take my word for it—make it, mix up those veggies, and see what your crew thinks! For even more ideas and another take, check out this awesome Roasted Vegetable Pasta – Gimme Some Oven. You’ll find tips galore and fresh spins. Grab a fork, get roasting, and make dinner fun again. 
Roasted Veggie Pasta Salad
A delicious and colorful roasted veggie pasta salad that’s perfect for summer BBQs, customizable with your favorite vegetables.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups bowtie pasta (farfalle)
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried oregano (optional)
- 1/4 cup zesty vinaigrette
- 1/4 cup fresh basil, chopped
- 1/4 cup grated parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Prep your vegetables: chop the cherry tomatoes, bell pepper, and broccoli florets.
- Toss the veggies in olive oil, salt, pepper, and dried oregano (if using).
- Spread the veggies on a baking sheet and roast in the oven until golden, about 20-25 minutes.
- Meanwhile, cook the bowtie pasta in salted water according to package instructions until al dente. Drain well.
- In a large bowl, mix the warm pasta with the roasted veggies.
- Pour in the vinaigrette, and toss in chopped basil and grated parmesan.
- Serve warm or chilled, and enjoy!
Notes
Feel free to customize with different vegetables, cheeses, or dressings. This dish can be made ahead of time; just add fresh herbs or cheese right before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg