Fresh and Flavorful: The Only PASTA SALAD Recipe You Need and Everyone Will Love It!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Preheat the oven to 425°F.

Chop up squash, zucchini, red pepper, red onion, carrot, and asparagus into similar sizes.

Drizzle olive oil on a large sheet pan and spread the chopped vegetables in a single layer.

Season the vegetables with olive oil, black pepper, oregano, and kosher salt, then toss to coat.

Roast the vegetables in the oven for 20 minutes, adding asparagus after 10 minutes to prevent burning.

While the vegetables roast, cook the pasta according to package instructions and rinse it under cold water until completely dry.

Slice cherry tomatoes in half and prepare any additional ingredients like bacon and pepperoni.

Cook bacon in the oven on parchment paper at 400°F for 15-18 minutes until crispy.

In a large bowl, layer the cooled roasted vegetables, cooked pasta, sliced pepperoni, and freshly squeezed lemon juice.

Add Italian dressing and shredded parmesan cheese, then toss to combine.

Taste and adjust seasoning with more Italian dressing or lemon juice as desired.

Refrigerate the pasta salad for about 5 hours to allow flavors to meld.

Before serving, add chopped lettuce and crispy bacon to the pasta salad and toss well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens