Irresistible Roasted Veggie Pasta Salad in 30 Minutes

There’s something magical about a roasted veggie pasta salad that makes it the star of every summer gathering. I remember the first time I brought this dish to a backyard barbecue—it was gone before I could even grab a fork! The combination of caramelized veggies, tangy balsamic vinegar, and creamy feta cheese is irresistible. Plus, it’s so versatile—you can serve it warm, cold, or even toss in some grilled chicken for extra protein. Whether you’re meal prepping for the week or looking for a crowd-pleaser, this Mediterranean-inspired salad is as simple as it is delicious. Trust me, it’s a recipe you’ll keep coming back to.

Why You’ll Love This Roasted Veggie Pasta Salad

This roasted veggie pasta salad isn’t just another side dish—it’s the life of the party! Here’s why it’s become my go-to recipe for everything from potlucks to quick weeknight dinners:

• Bursting with color: The rainbow of roasted vegetables makes it as pretty as it is tasty
• Customizable: Swap veggies based on what’s in season or what you have in the fridge
• Meal prep magic: Tastes even better the next day as flavors meld together
• Texture heaven: Tender pasta, caramelized veggies, and creamy feta create perfect bites
• Effortless elegance: Looks fancy but comes together with simple ingredients

I especially love how the roasted veggies add depth that raw vegetables just can’t match. That touch of balsamic? Absolute perfection. Once you try it, you’ll understand why this salad disappears fast at every gathering!

Ingredients for Roasted Veggie Pasta Salad

Here’s everything you’ll need to make my favorite roasted veggie pasta salad—trust me, every ingredient plays a special role!

• 2 cups pasta: I love penne or fusilli—their nooks catch all those delicious flavors
• 1 red bell pepper: Diced into generous chunks that caramelize beautifully
• 1 zucchini: Sliced into half-moons (don’t peel it—those green edges look gorgeous!)
• 1 cup cherry tomatoes: Halved so their sweetness bursts in every bite
• 1 red onion: Thinly sliced—it gets irresistibly sweet when roasted
• 2 tbsp olive oil: The good stuff for coating those veggies
• 1 tsp each salt & black pepper: Basic but essential seasoning
• 1 tsp dried basil: That herbal note ties everything together
• 1/2 cup feta cheese: Crumbled for creamy, tangy surprises
• 2 tbsp balsamic vinegar: My secret weapon for balancing flavors

Psst—feel free to use gluten-free pasta! Just pick a sturdy shape that holds up to mixing.

How to Make Roasted Veggie Pasta Salad

Making this roasted veggie pasta salad is as easy as it gets, but a few key steps will take it from good to *wow*. Let’s break it down:

Roasting the Vegetables

First things first—preheat your oven to 400°F (200°C). While it heats up, grab your veggies and toss them with olive oil, salt, pepper, and dried basil. Don’t skimp on the oil—it’s what helps them caramelize! Spread them out in a single layer on a baking sheet (crowding is the enemy here) and pop them in the oven. Roast for about 20 minutes, giving them a quick stir halfway through. You’ll know they’re ready when the edges are slightly charred and the tomatoes have burst. Trust me, your kitchen will smell incredible!

Combining the Salad

While the veggies are roasting, cook your pasta according to the package instructions. Once it’s done, drain it and let it cool for just a minute or two—this keeps it from getting mushy when you mix everything together. Then, in a big bowl, combine the warm pasta, roasted veggies, crumbled feta, and balsamic vinegar. Toss it gently but thoroughly so every bite gets a little bit of everything. The warmth of the pasta helps the flavors meld together beautifully. Serve it right away or let it chill—it’s delicious either way!

Tips for Perfect Roasted Veggie Pasta Salad

After making this roasted veggie pasta salad more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time:

• Give your veggies space! Overcrowding the baking sheet steams them instead of roasting—use two pans if needed.
• Taste as you go with the balsamic vinegar. Sometimes I add an extra splash if the tomatoes are super sweet.
• Let it chill for at least 30 minutes if serving cold—the flavors develop beautifully.
• Resist overmixing when combining to keep the feta from breaking down completely.
• Roast at high heat—that 400°F magic is what gives us those delicious caramelized edges!

Oh, and here’s my favorite tip: make extra. This salad disappears faster than you’d think!

Variations on Roasted Veggie Pasta Salad

One of the best things about this roasted veggie pasta salad is how easy it is to make it your own! Here are some of my favorite twists to keep things exciting:

• Cheese swap: Try creamy goat cheese or tangy ricotta salata instead of feta.
• Add a protein: Toss in grilled chicken, chickpeas, or even shrimp for a heartier meal.
• Mediterranean vibes: Throw in some Kalamata olives or artichoke hearts for extra briny flavor.
• Herb it up: Fresh basil, parsley, or dill add a bright, fresh finish.
• Spice it up: A pinch of red pepper flakes or a drizzle of chili oil gives it a little kick.

The possibilities are endless—just have fun and make it yours!

Serving and Storing Roasted Veggie Pasta Salad

Here’s the beautiful thing about this roasted veggie pasta salad—it works anywhere, anytime! I love serving it warm right after mixing when the flavors are bold and bright, but it’s just as delicious chilled the next day. For a heartier meal, pair it with grilled chicken or some crusty bread to soak up all those tasty juices. Leftovers? Just pop them in an airtight container—they’ll keep beautifully in the fridge for up to 3 days (though they rarely last that long in my house!).

Roasted Veggie Pasta Salad FAQs

I get asked these questions all the time about my roasted veggie pasta salad, so let me share what I’ve learned through lots of testing (and eating!):

• Can I use frozen veggies? Honestly? Skip ’em. They release too much water when roasting and won’t get that perfect caramelization we love. Fresh is best here.
• How to make it vegan? Easy-peasy! Just leave out the feta or swap in some roasted chickpeas for that creamy contrast. A drizzle of good olive oil makes up for the missing richness.
• Best pasta shape? You want something short and sturdy—penne, fusilli, or farfalle catch all those tasty bits. Thin pastas get overwhelmed.
• Can I prep it ahead? Absolutely! In fact, it gets better. Just hold the feta until serving so it stays nice and crumbly.

Got more questions? Just ask—I could talk about this salad all day!

Nutritional Information

Here’s the scoop on what you’re getting in each serving of this roasted veggie pasta salad (but remember—values can vary based on your exact ingredients!). Per generous 1-cup portion, you’re looking at about 280 calories with 12g of fat (mostly the good kind from olive oil and cheese!), 35g carbs including 4g fiber, and 8g protein. It’s got just 5g of natural sugars from those sweet roasted veggies. Not too shabby for something this delicious, right? As always, brands and portions can tweak the numbers slightly, but this gives you a solid idea of what’s in your bowl.

Share Your Roasted Veggie Pasta Salad

I’d love to see your version of this roasted veggie pasta salad! Snap a photo of your colorful creation and tell me what twists you added—did you throw in some olives? Swap the cheese? Leave a comment below (bonus points if you share how fast it disappeared!). Happy cooking!

Print