Can I make this Roasted Vegetable Pasta Salad ahead of time?

Yes, you can prepare it a few hours in advance. It tastes great at room temperature or chilled, making it perfect for meal prep or picnics.

What type of pasta works best for this recipe?

Whole wheat penne is recommended for its sturdy texture and nutty flavor, but you can substitute with rotini, fusilli, or your favorite short pasta shape.

How long do the roasted vegetables need to cook?

The vegetables should roast at 400°F for 45 to 50 minutes, or until they are tender and slightly caramelized. Stir them occasionally for even cooking.

Can I make this Roasted Vegetable Pasta Salad ahead of time?

Yes, you can prepare it a few hours in advance. It tastes great at room temperature or chilled, making it perfect for meal prep or picnics.

What type of pasta works best for this recipe?

Whole wheat penne is recommended for its sturdy texture and nutty flavor, but you can substitute with rotini, fusilli, or your favorite short pasta shape.

How long do the roasted vegetables need to cook?

The vegetables should roast at 400°F for 45 to 50 minutes, or until they are tender and slightly caramelized. Stir them occasionally for even cooking.

Roasted Vegetable Pasta Salad Recipe

Name: Roasted Vegetable Pasta Salad
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cups zucchini (1 medium, chopped); 1 1/2 cup yellow squash (1 medium, chopped); 1 cup red onion (1 large, chopped); 3/4 cup green pepper (1 medium, chopped); 3/4 cup red bell pepper (1 medium, chopped); 1 small eggplant (chopped); 3 tablespoons olive oil; 12 ounces whole wheat penne; 1 cup pesto sauce (homemade or store-bought); 2 cups cherry tomatoes (halved); Salt and pepper to taste; Fresh basil (julienned for garnish)

Roasted Vegetable Pasta Salad

Print Recipe

Roasted garden vegetables make this unique Roasted Vegetable Pasta Salad packed with delicious flavor.

Author: Maya Collins
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Yield: 8 1x
Method: Salad, Side Dish
Cuisine: American

Ingredients

Scale

1 1/2 cups zucchini ( 1 medium, chopped)
1 1/2 cup yellow squash ( 1 medium, chopped)
1 cup red onion ( 1 large, chopped)
3/4 cup green pepper ( 1 medium, chopped)
3/4 cup red bell pepper ( 1 medium, chopped)
1 small eggplant (chopped)
3 tablespoons olive oil
12 ounces whole wheat penne
1 cup pesto sauce (homemade or store-bought)
2 cups cherry tomatoes (halved)
Salt and pepper to taste
Fresh basil (julienned for garnish)

Instructions

Begin by preheating your oven to 400 degrees F. In a roasting or sheet pan combine zucchini, yellow squash, onion, peppers, and eggplant. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 45 to 50 minutes or until the vegetables are tender. Stir a couple times throughout the roasting process.
Transfer the roasted veggies to a very large bowl.
Meanwhile, cook the pasta according to the package directions. Drain, rinse, and cool slightly. Add the pasta to the roasted vegetables and gently mix together.
Next, add the pesto and stir gently to coat the pasta and veggies. Finally, mix in the cherry tomatoes and season the salad to taste with additional salt at pepper. Garnish with fresh julienned basil.

Nutrition

Calories: 281 kcal
Sugar: 6 g
Fat: 15 g
Carbohydrates: 31 g
Protein: 7 g

Find it online: https://recipenly.com/roasted-vegetable-pasta-salad/