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Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad

  • Author: Brian
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Roasted Vegetable Pasta Salad is a vibrant, nourishing dish featuring perfectly roasted bell peppers, zucchini, cherry tomatoes, and red onions combined with tender pasta, fresh herbs, and creamy plant-based cheese. Tossed in a zesty natural dressing with olive oil, apple cider vinegar, garlic, and mustard, this colorful salad offers a fresh and satisfying meal that is quick to prepare and adaptable for any occasion.

Ingredients

Scale

Mixed Vegetables

  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup cherry tomatoes, halved
  • 1 red onion, chopped

Pasta

  • 250g penne or fusilli pasta

Fresh Herbs

  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves

Plant-Based Cheese

  • 100g plant-based cheese, cubed or crumbled

Dressing (natural)

  • 4 tablespoons olive oil (natural)
  • 2 tablespoons apple cider vinegar (natural)
  • 2 garlic cloves, minced
  • 1 teaspoon mustard (natural)
  • 1/4 teaspoon natural gelling agent
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of chili flakes

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • Pinch of chili flakes

Instructions

  1. Prep the Vegetables: Wash and chop bell peppers, zucchini, cherry tomatoes, and red onion into bite-sized pieces to ensure even cooking and perfect texture.
  2. Roast the Vegetables: Arrange the chopped vegetables on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated oven at 200°C (400°F) for 20-25 minutes until tender and slightly caramelized.
  3. Cook the Pasta: While vegetables roast, boil the pasta in salted water following package instructions until al dente. Drain and rinse under cool water to stop cooking and prevent sticking.
  4. Prepare the Dressing (natural): In a bowl, whisk together olive oil, apple cider vinegar, minced garlic, mustard, salt, pepper, chili flakes, and natural gelling agent until smooth and tangy.
  5. Combine Ingredients: Allow roasted vegetables to cool slightly. Toss them with the cooked pasta, fresh herbs, and plant-based cheese. Pour the dressing over the mixture and gently mix to combine without breaking pasta or vegetables.
  6. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld beautifully. Serve garnished with extra fresh herbs or toasted seeds if desired.

Notes

  • Do not overcrowd the baking sheet to ensure vegetables roast rather than steam.
  • Add fresh herbs at the end for vibrant flavor.
  • Cook pasta al dente to maintain texture when mixed with warm vegetables.
  • Chill the salad before serving for best flavor integration.
  • Adjust acidity in the dressing to taste by modifying vinegar or oil amounts.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 6g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: roasted vegetable pasta salad, plant-based, vegan pasta salad, healthy pasta salad, gluten free pasta salad, easy pasta salad

Find it online: https://puretastekitchen.com/roasted-vegetable-pasta-salad/