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Summer is here, and nothing beats a refreshing pasta salad on a hot day. This roasted vegetable pasta salad is just the thing you need to add to your summer recipe collection. It's packed with flavor and nutrients, and it's perfect for a backyard BBQ or a picnic with friends.
Roasted Vegetable Pasta Salad
Ingredients:
- 8 oz. fusilli pasta
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
Instructions:
- Preheat the oven to 400°F.
- Cook pasta in a large pot of salted boiling water until al dente.
- While the pasta is cooking, toss the bell pepper, squash, zucchini, red onion, and garlic with the olive oil, thyme, basil, salt, and black pepper on a baking sheet.
- Roast the vegetables for 20-25 minutes until they start to brown and caramelize, stirring occasionally.
- When the pasta is done, drain it and rinse it under cold water to stop the cooking process.
- Add the roasted vegetables, cooked pasta, balsamic vinegar, fresh basil, fresh parsley, and feta cheese into a large bowl. Toss everything together until all the ingredients are well combined.
- Refrigerate the pasta salad for at least an hour before serving.
Roasted Veggie Pasta Salad
This roasted veggie pasta salad is a great way to pack in some extra veggies into your daily diet. The combination of roasted vegetables, pasta, and a zesty dressing make this salad a winning combination. Plus, it's easy to make and is perfect for meal prep or taking to work for lunch.
Ingredients:
- 8 oz. bowtie pasta
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- 1 zucchini, sliced
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled goat cheese
Instructions:
- Preheat the oven to 400°F.
- Cook pasta in a large pot of salted boiling water until al dente.
- While the pasta is cooking, toss the peppers, zucchini, onion, and garlic with the olive oil, balsamic vinegar, oregano, basil, salt, and black pepper on a baking sheet.
- Roast the vegetables for 20-25 minutes until they start to brown and caramelize, stirring occasionally.
- When the pasta is done, drain it and rinse it under cold water to stop the cooking process.
- Add the roasted vegetables, cooked pasta, and crumbled goat cheese into a large bowl. Toss everything together until all the ingredients are well combined.
- Refrigerate the pasta salad for at least an hour before serving.
There you have it, two delicious and healthy versions of roasted vegetable pasta salad to try out this summer. They are both easy to make, customizable to your taste, and perfect for a crowd. Enjoy!
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