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This roasted vegetable pasta salad is loaded with fresh vegetables and a standout dressing you could drink. It’s an easy pasta salad recipe to use up garden vegetables like juicy tomatoes, zucchini, squash, peppers, and corn. But customize it with what you have on hand!

roasted vegetable pasta salad in a bowl with a serving spoon
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A perfectly cooked vegetable is my love language. The more I’ve watched from professional chefs, the more I value a simple dish with high-quality ingredients.

And that’s exactly what this delicious summer pasta salad is!

Why You’ll Love this Roasted Vegetable Pasta Salad

It features the best produce with the most delicious dressing. Toss it with all with pasta and you have a cookout side dish to wow your friends.

Don’t worry about mushy bland vegetables with soggy pasta, because this pasta and roasted vegetable salad features perfectly tender veggies, al dente noddles, and tons of flavor.

Use whatever vegetables you have on hand and mix this up in 30 minutes or less.

Use it as a side dish to go with grilled burgers or ribeye. You could even add grilled chicken directly on top like this chicken caesar pasta salad for a complete meal.

Pasta Salad Ingredients

The beauty of this recipe is that you can use up any veggies at the end of their shelf life and get a few more days out of them because pasta salad stays fresh for several days! You can literally use any veggie from your fridge or garden. Here’s what I used:

  • Bell peppers: any color works.
  • Cherry tomatoes: they char and burst and they’re a must for me.
  • Corn: for sweetness and crunch.
  • Zucchini and summer squash: a staple veggie with tons of nutrients.
  • Red onion: for color and bite.
  • Orzo: roasted vegetables just go with orzo. But try any twisty pasta that holds dressing well, like the Fussilli corti bucati in mexican street corn pasta salad.
  • Feta cheese: optional, but use the feta in the brine if you do. It’s salty and creamy!

Want to try another roasted vegetable? Broccoli, cauliflower, asparagus, mushrooms, carrots, and eggplant would be good. You could even use all of these roasted root vegetables in the fall and winter.

squash, zucchini, tomatoes, corn, pepper, feta, and pasta on a counter

Dressing Ingredients

Here are the simple ingredients for the roasted vegetable pasta salad dressing. Jump to the recipe card for exact measurements.

  • Extra virgin olive oil: a quality olive oil is key for dressings. I like paleo valley or California ranch from the grocery store.
  • Red wine vinegar: white wine vinegar or apple cider vinegar are good options.
  • Kosher salt: use plenty to season all the veggies and pasta.
  • Garlic: use fresh, it’s worth it.
  • Honey: to sweeten it and emulsify it for a dressing texture.
  • Dry oregano: to complement the roasted veggies.
  • Fresh basil: dried works too (but fresh is better).
olive oil, basil, oregano, honey, garlic, and vinegar on a counter

How to Make Roasted Vegetable Pasta Salad

Here’s how to make this pasta salad with roasted vegetables. Skip to the recipe card for the full recipe.

  1. Roast veggies: chop the veggies into 3/4-inch chunks or pieces. Toss with olive oil and oregano. Roast at 450°F for 20-25 minutes.
  2. Cook the pasta: boil vegetable broth and cook the pasta according to the package directions. Rinse it under cold water to cool it off when it’s done.
  3. Make the dressing: shake the ingredients together in a jar.
  4. Combine and serve: Add the cooked pasta and roasted vegetables to a large bowl with feta. Pour the dressing on top and serve with fresh basil.

What’s the Secret to Roasting Vegetables?

The two best secrets for roasting vegetables are to cut all of the veggies the same size for even cooking and to cook them at the right temperature, which is 450°F.

If you’re roasting at a higher heat, cut the veggies a little thicker so they don’t overcook. I tested these veggies at 400, 425, and 450, and the veggies at 450 had the best texture with the most browning (double win!).

Tips for the Best Pasta Salad

  • Customize with other vegetables: You can use any vegetable you can roast (or grill). It’s a great way to use leftover vegetables or an abundance of garden vegetables.
  • Cut the veggies the same size: cut them on the thicker side so they aren’t mushy. Even cutting results in even cooking!
  • Keep your pasta juicy without extra oil: pasta tends to suck up extra dressing when you store it. to avoid this, reserve 1/4 cup of the pasta cooking water and use 1/4 cup of the dressing and shake it together in a spearate jar. this gives you more salad dressing with the same amount of flavor. Pour it over leftover pasta salad when you serve it.
  • Boil the pasta in vegetable broth: this gives it extra veggie flavor!
  • Choose another pasta: I love orzo with veggies, but any shortcut pasta works. Try gemelli or fusilli next time.
roasted vegetables on a sheet pan

Serve this easy pasta salad as:

  • A side dish with any marinated chicken or grilled chicken. Or any grilled or summer main dish!
  • A meal itself with a protein on top or vegetarian as is.
  • Cold work lunch.
  • A potluck side dish for summer barbecues or cookouts.

Storing Leftovers

Store leftover pasta salad in an airtight container in the fridge for 3-4 days. If you know you’re going to have leftover, reserve 1/4 cup of pasta cooking water and dressing, shake together, and store separately to serve with leftovers.

To make it ahead of time: make the pasta up to 2 days in advance and the veggies one day in advance. Mix up the dressing and toss it together before serving.

scooping roasted vegetable pasta salad out of a serving bowl

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5 from 1 vote

Roasted Vegetable Pasta Salad

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This roasted vegetable pasta salad is loaded with fresh vegetables and a standout dressing you could drink. It’s an easy pasta salad recipe to use up garden vegetables like juicy tomatoes, zucchini, squash, peppers, and corn. But customize it with what you have on hand!

Save this Recipe!

Enter your email and we’ll send it directly to you.
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Servings: 12 servings

Ingredients

Pasta Salad

  • 1 bell pepper cut into chunks
  • 1 pint cherry tomatoes halved
  • 2 ears corn
  • 1 zucchini cut into 1 inch rounds then quartered
  • 1 yellow squash cut into 1 inch rounds then quartered
  • 6 cups low sodium vegetable broth
  • 16 oz dry orzo pasta
  • 8 ounces feta cubed small

Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar or white wine vinegar
  • 1 Tablespoon kosher salt coarse sea salt
  • 2 cloves minced garlic or 1 teaspoon garlic powder
  • 1 tablespoon honey
  • 2 teaspoons dry oregano
  • 3 Tablespoons fresh chopped basil 2 teaspoons dry basil
  • Black pepper to taste

Instructions 

  • Preheat the oven to 450°F and arrange the rack to the top position. Cut the veggies and arrange them on a large baking sheet in an even layer. Don’t over crowd the pan—use two if needed.
    1 bell pepper, 1 pint cherry tomatoes, 2 ears corn, 1 zucchini, 1 yellow squash
    chopped vegetables on a sheet pan before roasting
  • Roast the vegetables for 20-25 minutes, until they’re fork tender and turning golden brown.
  • While they’re roasting, bring the vegetable broth to a boil over high heat. Cook the pasta according to package directions. Stir frequently to prevent sticking and add more broth as needed as it cooks. Drain and rinse with cold water.
    6 cups low sodium vegetable broth, 16 oz dry orzo pasta
    cooked orzo pasta in a pot
  • Add the dressing ingredients to a jar and shake or stir to combine.
    1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 Tablespoon kosher salt coarse sea salt, 2 cloves minced garlic, 1 tablespoon honey, 2 teaspoons dry oregano, 3 Tablespoons fresh chopped basil
    pasta salad dressing in a jar
  • When the veggies are done, allow them to cool slightly then remove the corn from the cob. Add the pasta to a serving bowl with the roasted vegetables and feta. Pour the dressing on top and mix to coat. Serve room temperature or chilled with fresh basil and cracked black pepper.
    8 ounces feta
    roasted vegetables, orzo, and dressing in a serving bowl
  • Storing: if you know you’re going to have leftovers, reserve 1/4 cup of pasta cooking water and 1/4 cup of dressing. Mix them together and store in the fridge to dress the salad before serving. Leftover pasta salad stays fresh in an airtight container in the fridge for up to 4 days.
Last step! If you make this, please leave a review letting us know how it was!

Equipment

  • Sheet Pan
  • Pot for cooking pasta

Nutrition

Serving: 1serving (142 g) | Calories: 318kcal | Carbohydrates: 39g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 738mg | Fiber: 3g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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