Roasted Veggie Pasta Salad
Prep time
Cook time
Total time
Serves: 4-6
  • 2 cups cooked spiral pasta, drained and rinsed
  • 1 medium zucchini (courgette) sliced about ¼-inch thick
  • 1 medium yellow summer squash, sliced about ¼-inch thick
  • 1 medium red bell pepper, cut in 1-inch squares
  • 1 baby eggplant (aubergine) sliced in ¼-inch slices
  • 2-3 tbs olive oil
  • 1 tsp salt
  • ½ tsp garlic powder
  • Lemon Poppy Dressing (click the link for dressing recipe)
  1. Heat grill to medium-high heat. If using your oven, preheat to 350 degrees F.
  2. For oven roasting, line a large baking sheet with parchment.
  3. In a large bowl, toss the vegetables with the olive oil.
  4. If using a grill, place vegetables in a single layer and grill for about 10 minutes, turning the veggies half way through the cook time.
  5. If using the oven, spread the veggies in a single layer on the prepared pan; roast for about 30 minutes, or until the vegetables begin to brown.
  6. Toss the roasted vegetables and pasta to combine.
  7. Add the dressing and toss to coat.
  8. Serve either at room temperature or chill for about 1 hour to serve cold.
  9. Store leftover salad in the refrigerator.
Recipe by The Midnight Baker at