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Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad
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Roasted Vegetable Pasta Salad is a vibrant and refreshing dish bursting with the flavors of summer. This easy-to-make salad combines perfectly roasted vegetables with textured pasta, all tossed in a zesty homemade dressing that elevates each bite. Whether you’re planning a picnic, hosting a potluck, or looking for a light meal at home, this salad is versatile enough to shine on any occasion. Packed with colorful vegetables and wholesome ingredients, it’s not only delicious but also nutritious. Enjoy it chilled or warm as a delightful addition to your dining table.

Ingredients

Scale
  • 16 ounces radiatore pasta
  • 1 small bunch asparagus (trimmed and chopped)
  • 1 small head broccoli (florets only, chopped)
  • 1 pint cherry or grape tomatoes
  • 1 yellow squash (chopped)
  • 1 zucchini (chopped)
  • 1/2 red onion (chopped)
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup olive oil
  • 1/2 cup red apple vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. On the baking sheet, place chopped vegetables and drizzle with olive oil; season with salt and pepper. Roast for about 15 minutes until browned.
  3. Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water.
  4. In a mixing bowl, whisk together remaining olive oil, vinegar, mustard, garlic, herbs, salt, and pepper for the dressing.
  5. In a large bowl, combine cooled roasted vegetables and cooked pasta. Toss with dressing until evenly coated.

Nutrition

Find it online: https://myrecipesbook.com/roasted-vegetable-pasta-salad/

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