Pasta Salad with Roasted Vegetables
Bursting with vibrant colors and bold Mediterranean flavors, this Pasta Salad with Roasted Vegetables is the perfect dish for a light lunch, picnic, or summer gathering. Tender penne pasta is paired with caramelized red bell peppers, zucchini, cherry tomatoes, and red onion, all roasted to perfection to bring out their natural sweetness. Tossed with a tangy homemade balsamic vinaigrette infused with just a touch of honey and fresh lemon juice, this salad gets an herby lift from fragrant basil leaves. Optional crumbled feta cheese adds a creamy, salty contrast, making this vegetarian dish a versatile crowd-pleaser. Ready in just 45 minutes and served chilled or at room temperature, this pasta salad makes for a quick and easy make-ahead meal that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 1 medium Red bell pepper
- 1 medium Zucchini
- 200 grams Cherry tomatoes
- 1 small Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 grams Fresh basil leaves
- 100 grams Feta cheese (optional)
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Lemon juice
- 1 clove Garlic
- 1 teaspoon Honey
Instructions
Preheat your oven to 200°C (400°F).
Cook the penne pasta according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Chop the red bell pepper and zucchini into bite-sized pieces. Slice the red onion into thin wedges. Leave the cherry tomatoes whole.
Place the chopped vegetables (bell pepper, zucchini, red onion, and cherry tomatoes) on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly charred. Remove from the oven and let cool for a few minutes.
Prepare the vinaigrette by whisking together the balsamic vinegar, lemon juice, 1 tablespoon olive oil, minced garlic, honey, a pinch of salt (about 1/4 teaspoon), and a pinch of black pepper.
In a large mixing bowl, combine the cooked pasta, roasted vegetables, and torn fresh basil leaves.
Drizzle the vinaigrette over the pasta salad and toss until everything is evenly coated.
If desired, crumble feta cheese over the salad for added flavor and protein.
Serve immediately or chill in the refrigerator for 1 hour before serving to enhance the flavors.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5383 mg | 234% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 40.4 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2137 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
