Roasted Vegetable Pasta Salad
This vegetarian pasta salad is bursting with roasted vegetables, and is dressed in a light parsley dressing. The perfect easy and light weeknight or summer meal!
Do you ever get into those moods where you just NEED to eat pasta? Like no other dish will do, you just have to have a seriously good pasta dish?
Well I don’t know about you but I TOTALLY get into those moods, and probably more often than not haha.
Obviously my go to, be all, end all, favorite pasta is fettuccine alfredo; those long al dente pasta strands doused in a heavy cream sauce with a pound of parmesan ((OMG)).
But I wanted something on the more fresher side so I came up with this!
It also looks super pretty with the combination of colors- the purple from the red onion- (why is it called red if its purple..?). The different tomatoes, and the little specks of green from the irresistibly good parsley dressing.
How to make pasta salad:
This recipe is really easy and can be used with any type of pasta you have on hand. You throw all the dressing ingredients into a blender or teeny tiny food processor like this one, roast your veggies, boil the pasta (save a little bit of the water!) and combine.
You can make the dressing, or even all the components of this recipe separately a day ahead and then add them together a few hours before serving. It works well hot or at room temperature.
This recipe is also super versatile- you can use any veggies you have on hand, roast them and then add them in.
Some suggestions:
- mushrooms
- butternut squash
- peppers
- carrots
- broccoli
- corn
Other herbs you can use for the dressing:
You can change up the dressing too! Sometimes I will add in a handful of arugula if I don’t have enough parsley, or even basil works well.
This vegetarian pasta salad is seriously so easy to throw together. It’s perfect for a summer potluck, an easy weeknight dinner, or just when you know, that pasta craving hits you hard.
If you really want to go crazy and have some pineapple on hand, grill that too and add it in! The smokey sweetness of the pineapple adds the yummiest burst of flavor.
Disclaimer- I can’t take credit for the pineapple idea- my husband suggested it and I sneered. Then I tried it, and it was glorious.
Don’t worry I apologized.
Roasted Vegetable Pasta Salad
Ingredients
- For the dressing:1 2.5 oz parsley bunch washed, stems removed1 handful of baby arugula washed1/2 cup olive oil1 tablespoon red wine vinegar2 teaspoon minced garlic2 teaspoon honey1 teaspoon dijon mustard, such as Grey Poupon1/4 teaspoon kosher saltFor the Pasta Salad1 lb box pasta of choice1 large red onion peeled, halved and sliced1 pint cherry tomatoes1 pint tri color cherry tomatoes2 tablespoons olive oilKosher salt to taste
Instructions
- Preheat the oven to 425 degrees F.On a sheet pan place and spread out the tomatoes, onions, and other veggies if usingDrizzle with 2 tablespoons olive oil and a sprinkle of saltRoast for 15 mins or until the tomatoes are blacked and about to burst.Prepare the dressing- In a blender or small food processor, combine all dressing ingredients and blend until combined. Taste and season with more salt if neededCook pasta according to package directions, saving 1/3 cup pasta water.In a large bowl combine the cooked pasta, pour the saved 1/3 cup water on top. Then top with the roasted veggies and parsley dressing. Mix to combine.
