Side Dishes > Pasta Dishes (Side) > Vegetable Pasta Sides > Pasta with Roasted Vegetables Recipe

Mediterranean Roasted Vegetable Pasta Salad

A vibrant and flavorful pasta salad featuring roasted Mediterranean vegetables, herbs, and a light lemon vinaigrette. Perfect as a side dish or light lunch.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
6
Ingredients
  • 250 g Pasta (penne, rotini, or fusilli)
  • 1 medium Red bell pepper
  • 1 medium Yellow bell pepper
  • 1 medium Zucchini
  • 1/2 medium Red onion
  • 200 g Cherry tomatoes
  • 4 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Lemon juice
  • 2 tbsp Fresh parsley, chopped
  • 50 g Kalamata olives, pitted and halved
  • 50 g Feta cheese, crumbled (optional)

Prepare the Vegetables

Preheat oven to 200°C (400°F). Cut the bell peppers, zucchini, and red onion into 2cm pieces. Halve the cherry tomatoes.

Roast the Vegetables

In a large bowl, toss the vegetables with olive oil, oregano, basil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking process.

Combine and Dress

In a large bowl, combine the cooked pasta, roasted vegetables, olives, and parsley. Drizzle with lemon juice and toss gently to combine. Add crumbled feta cheese if desired.

Serve

Serve the pasta salad warm or cold. It can be stored in the refrigerator for up to 3 days.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal
Carbohydrates: 20g
Protein: 4g
Fat: 6g
Fiber: 3g

Other Considerations for Nutrition

This recipe is a good source of vitamins and fiber. You can reduce the fat content by using less olive oil. For a gluten-free option, use gluten-free pasta.

← Lemon Garlic Pasta with Asparagus and Peas Pasta with Sautéed Vegetables →

FAQ

  • Can I use other vegetables?

    Yes, feel free to substitute other vegetables like eggplant, mushrooms, or broccoli.
  • Can I make this ahead of time?

    Yes, you can roast the vegetables and cook the pasta ahead of time. Store them separately in the refrigerator and combine them just before serving. Add the lemon juice just before serving to prevent the pasta from becoming soggy.
  • What other dressings can I use?

    A balsamic vinaigrette or a simple olive oil and herb dressing would also be delicious.