Roasted Vegetable Pasta Salad
Roasted Vegetable Pasta Salad — summery, colorful and packed with seasonal veggies, this is my ultimate lunch craving these days! ☀️ With a balsamic vinaigrette, feta cheese, olives, and roasted veggies, you can’t beat how wholesome and refreshing this sheet-pan pasta is! 😍
Ingredients
Dressing:
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 2 tsp dijon mustard
- 1 1/2 tbsp maple syrup , or honey
- 3 cloves garlic
- 1/2 tsp smoked paprika , or red chili flakes
- 2 tsp oregano
- 1 tsp italian seasoning
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lemon juice
Pasta Salad:
- 2 1/2 cups boiled pasta , I used fusilli corti bucati pasta
- 1/2 cup mixed color bell peppers , diced
- 1/2 cup pineapple , diced
- 1/2 cup zucchini , diced
- 1/2 cup onions , diced
- 1/2 cup mushrooms , diced
- 1/2 cup chickpeas (garbanzo beans)
- 1/2 cup cherry tomatoes , halved
- 8-10 olives , sliced
- 3 tbsp feta cheese
- 1 1/2 tsp salt
- 7-8 mint leaves , chopped
- 2 tbsp parsley , chopped
- 8-10 basil leaves , torn
Garnish:
- pistachio , slivered
Instructions
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Make the dressing by adding all of the ingredients and mixing them until they are well combined.
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In a pan, toss all of the vegetables, except olives, with half the dressing and salt. Bake it at 375°F / 180°C for 20 minutes, tossing in between, until the vegetables are golden brown.
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Mix your vegetables with the pasta, olives, feta cheese, and mint. You can serve it either warm or cold. If you would like to warm it up, bake it for 10-12 minutes at 350°F / 170°C. You could also microwave it to warm it up.
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Top the pasta off with more cheese, basil and parsley. Garnish with pistachios and your Roasted Vegetable Pasta Salad is ready! Enjoy!
Recipe Video
Recipe Notes
- This pasta salad will stay good in the fridge for up to 2 days.