Yummy Roasted Veggie Pasta Salad

This EASY Roasted Veggie Pasta Salad is packed with fresh ingredients like juicy tomatoes, zucchini, squash, asparagus, and bell peppers, all tossed together with a delicious lemon herb dressing!

This might just be one of my favorite summer pasta salads. It’s loaded with fresh veggies roasted to perfection, paired with warm pasta, and tossed in the most flavorful homemade lemon herb dressing. Perfect for picnics or cookouts, it’s an excellent side dish for grilled chicken, fish, or steak. Best of all, this pasta salad can be enjoyed warm or cold, and it’s bursting with flavor!

Why You’ll Love This Recipe

This dish is incredibly easy to make in under 30 minutes, and the most time-consuming part is chopping the veggies. It’s a great way to use up whatever vegetables you have in the fridge! I used zucchini, squash, tomatoes, asparagus, bell peppers, and red onion, but you could also add broccoli, cauliflower, eggplant, mushrooms, or corn. You really can’t go wrong!

Ingredients You’ll Need

Whole wheat rotini noodles
Cherry (or grape) tomatoes
Zucchini
Yellow squash
Asparagus
Bell pepper
Red onion
Fresh basil
Lemon Herb Dressing (see recipe below!)

How to Make Roasted Veggie Pasta Salad

This recipe is simple and comes together in just five steps:

Chop your veggies.
Chop the veggies into similar-sized pieces so they cook evenly. Turn on your favorite podcast or music to make this step enjoyable!
Roast the veggies.
Spread the veggies in a single layer on a large baking sheet (use two sheets if needed), drizzle with olive oil, and season with salt and pepper. Roast at 400°F for about 20 minutes, or until tender. You can also grill them if you prefer that smoky char flavor.
Cook the pasta.
While the veggies are roasting, boil salted water and cook the pasta according to package directions. For a warm pasta salad, serve immediately; for a cold salad, rinse the pasta under cold water after draining.
Make the dressing.
Whisk together olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, garlic, oregano, salt, and pepper in a bowl or jar. This dressing is so versatile—it’s a must-have for many meals!
Toss the salad.
Combine the roasted veggies, cooked pasta, fresh basil, and dressing in a large bowl. Toss to mix, then season with additional salt, pepper, or Italian seasoning as needed. Enjoy!

Homemade Lemon Herb Dressing

This dressing is a game-changer—bright, tangy, and packed with fresh flavors. It’s perfect for this pasta salad but works well with many other dishes too. Here’s what you’ll need:

Olive oil: Use a good-quality cold-pressed olive oil for the best flavor.
Lemon juice: Fresh lemon juice adds a bright, zesty flavor. Add a bit of zest for extra punch!
Apple cider vinegar: Provides a tangy balance to the olive oil and lemon. Red wine vinegar, white vinegar, or balsamic vinegar can also work.
Dijon mustard: Adds a slight zip and helps emulsify the dressing.
Garlic: Fresh garlic is best, but dried minced garlic or garlic powder can work in a pinch.
Seasonings: A blend of dried oregano, salt, and pepper.

Prepping and Storage

This pasta salad is delicious warm or cold and can be stored in an airtight container in the fridge for 3–4 days.

Make-Ahead Tips: Chop the veggies and prepare the dressing up to a day in advance.
Pro Tip: Reserve a small amount of dressing to toss in just before serving. The pasta and veggies will absorb much of the dressing during storage, so refreshing it before serving enhances the flavor.

Nutrition Information

Note – Nutrition information is estimated and should only be used as a guideline.

Share the Love

If you make this Roasted Veggie Pasta Salad and love it as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ rating below and tag me on Instagram with #nugalaeats. I love seeing your delicious creations!