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Roasted Veggie Pasta Salad

Roasted veggies and pasta give this salad a great flavor. Combine it with a sweet and fruity dressing and this salad is perfection.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: pasta, salads, side dishes, vegetarian dishes
Cuisine: American
Keyword: pasta salad recipe, roasted vegetables
Servings: 4 -6
Calories: 196kcal

Ingredients

  • 2 cups cooked spiral pasta drained and rinsed
  • 1 medium zucchini courgette sliced about 1/4-inch thick
  • 1 medium yellow summer squash sliced about 1/4-inch thick
  • 1 medium red bell pepper cut in 1-inch squares
  • 1 baby eggplant aubergine sliced in 1/4-inch slices
  • 2-3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • Lemon Poppy Dressing click the link for dressing recipe

Instructions

  • Heat grill to medium-high heat. If using your oven, preheat to 350 degrees F.
  • For oven roasting, line a large baking sheet with parchment.
  • In a large bowl, toss the vegetables with the olive oil.
  • 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.
  • 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.
  • Toss the roasted vegetables and pasta to combine.
  • Add the dressing and toss to coat.
  • Serve either at room temperature or chill for about 1 hour to serve cold.
  • Store leftover salad in the refrigerator.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 474mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 56mg | Calcium: 24mg | Iron: 1mg