Roasted Vegetable Pasta Salad ~ Spring Pasta Salad Recipe ~ Tasty Easter Recipe ~ Noreen's Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides a similar tangy flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and have a longer shelf life.

Preheat the oven to 350 degrees Fahrenheit.

Prepare a rimmed baking sheet with non-stick aluminum foil.

In a bowl, combine zucchini, bell peppers, cremini mushrooms, sweet onion, grape tomatoes, and garlic.

Add 1/4 cup olive oil and season with salt, black pepper, Italian seasoning, and dried basil. Toss to coat evenly.

Spread the vegetable mixture onto the prepared baking sheet.

Roast in the preheated oven for 20 to 25 minutes until the onions caramelize and vegetables are roasted.

While the vegetables roast, boil water in a pot for the pasta.

Cook 1 pound of farfalle pasta according to package instructions, then rinse with cold water to remove starch and cool it down.

In a separate bowl, mix together 1/2 cup olive oil, 1/4 cup balsamic vinegar, 2 tablespoons lemon juice, 2 tablespoons Dijon mustard, and 2 tablespoons honey to create the vinaigrette. Shake well to combine.

Once the vegetables are roasted and the pasta is cooked, combine them in a large pot, adding the juices from the tomatoes.

Toss the pasta and vegetables together, then add the vinaigrette to taste, saving some for later if desired.

Serve warm, at room temperature, or cold, and transfer to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens