Go Back
+ servings

Roasted Vegetable Pasta Salad

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

Course Main Course
Cuisine American
Keyword Roasted Vegetable Pasta Salad
Prep Time 20 minutes
Cook Time 15 minutes
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