Pasta Salad With Roasted Vegetables

This colorful pasta salad is packed with roasted vegetables, tangy feta cheese, and juicy tomatoes, all tied together with a zesty dressing. It’s the perfect side dish or light lunch for a summer gathering, with its vibrant flavors and refreshing twist on a classic pasta salad.

Ready Time

2 hrs

Yields

10 servings

Ingredients

8 oz pasta of your choice, such as bow tie or penne
2 large red bell peppers, seeded and sliced
2 large yellow bell peppers, seeded and sliced
2 large zucchinis, sliced
2 large yellow squash, sliced
1 large red onion, sliced
2 large red tomatoes, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted
1/2 cup crumbled feta cheese
1/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
1 tsp dried oregano
Salt and pepper to taste
Fresh parsley, chopped (optional)

Instructions

Preheat your oven to 425°F (220°C). Cook the pasta according to the package instructions until al dente, then set aside to cool.

In a large bowl, whisk together the olive oil, white wine vinegar, dried oregano, salt, and pepper to make the dressing.

Set aside. Place the sliced bell peppers, zucchinis, yellow squash, and red onion on a large baking sheet.

Toss with a little bit of olive oil, salt, and pepper.

Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and lightly caramelized. Let the roasted vegetables cool slightly, then add them to the bowl with the dressing.

Toss to combine.

In a large serving bowl, combine the cooked pasta, roasted vegetables, diced tomatoes, cherry tomatoes, Kalamata olives, and crumbled feta cheese. Toss gently to combine.

Season with salt and pepper to taste.

Garnish with chopped fresh parsley, if desired. Serve immediately and enjoy!

Notes

Use any type of pasta you like, but keep in mind that bow tie or penne work really well in this recipe. You can also customize the recipe to your taste by using different vegetables or adding your favorite ones.

To make the roasting process easier, try to slice the vegetables into similar thickness so they roast evenly.

You can also roast them in batches if they don’t fit in a single layer on the baking sheet. If you want to make the recipe ahead, cook the pasta and roast the vegetables, then store them in separate containers in the fridge.

Assemble the salad just before serving.

For an added burst of flavor, try using different types of cheese, such as goat cheese or ricotta, instead of feta. Keep the salad refrigerated for up to a day, but it’s best served fresh and at room temperature.

This recipe makes 10 servings, so it’s perfect for a big gathering or party.

You can easily double or triple the recipe if needed.