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Home » Recipe Search » Recipes

Jun 16, 2017(last updated January 10, 2022)

Roasted Vegetable Pasta Salad

BySam Adler
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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!

pasta with parsley dressing in a white bowl with a spoon on the side.

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 know I can’t justify that for every time I have a pasta craving, so I came up with a light vegetarian pasta salad for when nothing else will do, but you still want to keep it on the healthier side.

Parsley dressing served in a white ceramic bowl

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.

Roasted vegetable pasta salad in a white ceramic bowl on a grey background

How to make vegetarian 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.

Roasted vegetable pasta salad in a white ceramic bowl on a grey background

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.

You can also check out this fettuccine, lemon, and asparagus recipe for another easy vegetarian pasta recipe!

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.

pasta with parsley dressing in a white bowl with a spoon on the side.

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!
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Course: Mains
Cuisine: American
Keyword: easy weeknight dinner, light pasta recipe, light summer pasta dish, pasta dish for a crowd
Prep Time: 15 minutes
Cook Time: 5 hours 53 minutes
Total Time: 45 minutes
Servings: 6 -8
Calories: 426kcal
Author: Sam Adler

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.

Notes

Feel free to roast any kind of veggies and mix it in!
Pasta can be made completely or separately one day ahead.
Mix a few hours before serving to combine flavors.
Can be served hot or room temperature.

Nutrition

Nutrition Facts
Roasted Vegetable Pasta Salad
Amount Per Serving (1 g)
Calories 426 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Polyunsaturated Fat 14g
Cholesterol 6mg2%
Sodium 228mg10%
Carbohydrates 53g18%
Fiber 6g25%
Sugar 9g10%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

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About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
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fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
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mixing.
•Let the dough rest in the bowl for an hour to double in size. 
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fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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