Description

Roasted Vegetable Pasta Salad is a vibrant and flavorful dish that beautifully balances comfort and freshness. Packed with perfectly roasted vegetables, al dente pasta, and a zesty balsamic dressing, this salad is perfect for summer gatherings or cozy dinners. It’s not just a meal; it’s an experience that brings friends and family together around the table. Easy to prepare, this versatile dish can be served warm or cold and can adapt to any seasonal produce you have on hand.

Ingredients

Scale

8 oz fusilli pasta
1 medium zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
1 small red onion, sliced
3 tbsp olive oil
2 tbsp balsamic vinegar
¼ cup fresh basil leaves, torn
Salt & pepper to taste

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and pepper until coated. Spread evenly on the baking sheet.
Roast vegetables for 25-30 minutes until tender and slightly caramelized.
Meanwhile, cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine roasted vegetables with cooked pasta. Drizzle with balsamic vinegar and toss gently.
Top with torn basil leaves before serving. Enjoy warm or refrigerate for an hour before serving cold.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (200g)
Calories: 290
Sugar: 5g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: Feel free to mix in seasonal veggies or add protein like grilled chicken or chickpeas for extra heartiness. For added texture and flavor, sprinkle feta cheese over the salad before serving.