Go Back
+ servings
Print Recipe
5 from 2 votes

Roasted Vegetable Pasta Salad

An easy and healthy pasta salad recipe packed full of delicious summer vegetables

Prep Time20 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: Roasted Vegetable Pasta Salad
Servings: 6
Calories: 330kcal


  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 7 oz asparagus
  • 7 oz baby broccoli
  • 5 oz cherry tomatoes
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 14 oz dried pasta
  • 1 cup prepared Italian salad dressing


  • Chop the vegetables and place them in a large bowl with the olive oil and oregano. Mix well until all the vegetables are coated.
  • Divide the vegetables between two baking trays or dishes and roast in a 400f oven for 15 minutes, turning once.
  • Meanwhile cook the pasta according to package instructions. Drain it under cold water and allow it to cool.
  • Let veggies cool for 20 minutes on the pan, then toss in a large bowl with pasta and prepared dressing.
  • Serve at room temperature or store in an airtight container in the fridge for up to 2 days.


Calories: 330kcal | Carbohydrates: 58g | Protein: 11g | Fat: 6g | Sodium: 12mg | Fiber: 5g | Sugar: 5g