Roasted Vegetable Pasta Salad (Edit recipe)

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This roasted vegetable pasta salad is absolutely delicious and features seasonal vegetables. It's not only easy to make, but it's bursting with flavor from the homemade dressing, feeds a crowd, keeps for days in the refrigerator, and is a recipe that even meat lovers can't get enough of!

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 8

Ingredients

Pasta Salad

1 lb Pasta, dry (rotini, corkscrew, elbow, etc.)
4.5 cups Bell Pepper, (and/or onions, mushrooms, eggplant, etc.), chopped
2 Tbsp Olive Oil
.5 tsp Salt
.5 tsp Black Pepper, freshly ground

Dressing

.25 cup Lemon Juice
.25 cup Olive Oil
.75 tsp Salt
.5 tsp Black Pepper, freshly ground
.5 tsp dried Basil
.5 tsp Parsley, dried
1 tsp Honey
1 head Garlic, of, with the top sliced off

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 475F degrees. Line a baking sheet with foil for easy clean up. Set aside.
While the oven preheats, chop the vegetables and place in a large bowl, including the head of garlic. Add the olive oil, salt and pepper and toss to combine. Spread the vegetables onto the prepared baking sheet and bake for 25 minutes, stirring halfway through.
Meanwhile, cook the pasta according to the package directions. Drain and let cool for about 5 minutes.
Add the dressing ingredients in a small bowl and whisk together. Depending on timing, the roasted garlic might not be finished yet. Once the roasted garlic is finished, squeeze the garlic out and mince. Add it to the dressing and stir together.
Combine the roasted vegetables and pasta together in a large bowl. Toss with the dressing. Leftovers stay fresh in the refrigerator for up to 1 week– it tastes better as it sits!

Notes

Make Ahead Instructions: This pasta salad stays fresh in the refrigerator for up to 1 week. It tastes best after it sits so it's the perfect make-ahead recipe! The vegetables and dressing can be made up to 3 days in advance. Vegetables: Use what you love, have on hand or that are on their last leg in the refrigerator. You want a total of about 4.5 cups of vegetables.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	313
Fat:	14 g
Carbohydrates:	13 g
Protein:	33 g
Cholesterol:	0 g
Sodium:	834 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.