Side Dishes > Pasta Dishes (Side) > Vegetable Pasta Sides > Caprese Pasta Salad (Warm)

Roasted Vegetable Pasta with Lemon-Herb Dressing

A vibrant and flavorful roasted vegetable pasta side dish featuring a medley of colorful vegetables tossed with perfectly cooked pasta and a zesty lemon-herb dressing. It's a healthy and delicious addition to any meal.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
8
Ingredients
  • 1 lb Pasta (Rotini, Penne, or Fusilli)
  • 1 head Broccoli Florets
  • 2 Bell Peppers (Red, Yellow, or Orange)
  • 2 Zucchini
  • 1 Red Onion
  • 4 tbsp Olive Oil
  • 1 Lemon
  • 1/4 cup Fresh Herbs (Parsley, Basil, Oregano)
  • 2 cloves Garlic
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Prepare the Vegetables

Preheat oven to 400°F (200°C). Chop the broccoli into florets, dice the bell peppers, zucchini, and red onion into bite-sized pieces.

Roast the Vegetables

In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and black 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, flipping halfway through.

Cook the Pasta

While the vegetables are roasting, cook the pasta according to package directions until al dente. Drain the pasta and set aside.

Prepare the Lemon-Herb Dressing

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the juice and zest of one lemon, minced garlic, and chopped fresh herbs. Season with salt and pepper to taste.

Combine and Serve

In a large bowl, combine the cooked pasta and roasted vegetables. Pour the lemon-herb dressing over the pasta and vegetables, and toss gently to combine. Serve warm or at room temperature.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Calories: 150 kcal
Carbohydrates: 22g
Protein: 5g
Fat: 5g

Other Considerations for Nutrition

To increase protein content, add some grilled chicken or chickpeas. To lower sodium, use low-sodium salt or adjust salt level to taste.

← Pasta with Sautéed Vegetables Simple Butter and Parmesan Pasta Side Dish →

FAQ

  • Can I use other vegetables?

    Yes, feel free to use other vegetables such as carrots, asparagus, or mushrooms. Adjust the roasting time accordingly.
  • Can I use dried herbs instead of fresh herbs?

    Yes, you can use dried herbs. Use about 1 teaspoon of each dried herb for the dressing.
  • Can I add cheese to this dish?

    Yes, you can add grated Parmesan cheese or crumbled feta cheese for extra flavor.