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Roasted Veggie Pasta Salad

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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

Scale
  • 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

  1. Preheat your oven to 425°F (220°C).
  2. Prep your vegetables: chop the cherry tomatoes, bell pepper, and broccoli florets.
  3. Toss the veggies in olive oil, salt, pepper, and dried oregano (if using).
  4. Spread the veggies on a baking sheet and roast in the oven until golden, about 20-25 minutes.
  5. Meanwhile, cook the bowtie pasta in salted water according to package instructions until al dente. Drain well.
  6. In a large bowl, mix the warm pasta with the roasted veggies.
  7. Pour in the vinaigrette, and toss in chopped basil and grated parmesan.
  8. 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.

  • Author: nevaeh-hall
  • 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