Description

Roasted Vegetable Pasta Salad is a colorful, fresh, and wholesome dish combining tender plant-based pasta with caramelized roasted vegetables and a zesty natural dressing. Perfect for meals or gatherings, this salad is easy to prepare, customizable, and packed with vibrant flavors and nutritious ingredients.

Ingredients

Scale

Pasta

8 oz spiral or penne pasta (plant-based)

Vegetables

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes
1 medium zucchini, chopped
1 medium red onion, chopped
4 garlic cloves, peeled

Roasting and Dressing

3 tbsp olive oil (natural)
2 tbsp lemon juice (natural)
1 tbsp apple cider vinegar (natural)
1 tbsp vegetarian Worcestershire sauce (natural)
Salt, to taste
Freshly ground black pepper, to taste
Optional: 1/2 tsp natural gelling agent

Herbs and Garnishes

2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped

Instructions

Prepare and Roast the Vegetables: Preheat your oven to 400°F (200°C). Chop bell peppers, zucchini, red onion, and garlic cloves into even-sized pieces. Toss them with olive oil (natural), salt, and freshly ground black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Cook the Pasta: While the vegetables roast, bring a pot of salted water to a boil. Cook the pasta (plant-based) according to package instructions until al dente. Drain and rinse under cold water to stop cooking and keep the pasta firm.
Make the Dressing: In a small bowl, whisk together lemon juice (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), olive oil (natural), salt, freshly ground black pepper, and if desired, a natural gelling agent to slightly thicken the dressing.
Combine and Toss Everything: In a large bowl, add the roasted vegetables and cooked pasta. Pour dressing over and gently toss until evenly coated. Adjust seasoning with salt and pepper as needed.
Garnish and Serve: Sprinkle chopped fresh basil and parsley over the salad for aroma and freshness. Serve immediately or chill in the refrigerator before serving.

Notes

Choose pasta shapes like spiral or penne that hold dressing and vegetables well.
Do not overcrowd the baking sheet to ensure even roasting and caramelization.
Use fresh, seasonal vegetables for best flavor and vibrancy.
Prepare the dressing ahead and adjust acidity and seasoning before combining.
Chill the salad for a few hours to allow flavors to meld for deeper taste.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 5g
Sodium: 210mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg

Keywords: roasted vegetable pasta salad, plant-based pasta salad, colorful pasta salad, healthy pasta salad, vegan pasta salad