Roast Vegetable Pasta Salad
If you are looking for a colourful, flavour-packed dish that works for lunch, dinner or meal prep, this Roasted Vegetable Pasta Salad ticks every box. It is hearty yet fresh, easy to make ahead, and full of vibrant flavours from roasted vegetables, pasta and a simple dressing.
Whether you are planning a summer barbecue, need a reliable side dish for entertaining, or just want a filling make-ahead lunch, this Mediterranean pasta salad is a recipe you will come back to again and again.
Roast Vegetable Pasta Salad makes a great transitional salad since it is delicious served hot or cold. In fact the ideal serving temperature is lukewarm, left to sit a little just after preparing. The vegetables are soft and jammy and everything has kind of melted together flavour wise.
Why You’ll Love This Pasta Salad
- Versatile: Enjoy it warm or cold – it works perfectly as a side or a main.
- Meal Prep Friendly: Make a big batch and store in the fridge for easy lunches all week.
- Healthy and Hearty: Full of fibre, nutrients, and satisfying carbs to keep you going.
- Mediterranean Flavours: Roasted peppers, courgettes, aubergine and onions bring a sweet, smoky flavour that pairs beautifully with pasta.
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Pasta – the key ingredient for any pasta salad, I like a short shape best for this Mediterranean inspired salad. In the pictures I used fusilli, but another short shape like bow-tie pasta or penne would also work well.
- Mediterranean Vegetables – I like a mix of aubergine (eggplant), courgette (zucchini), bell pepper and cherry tomatoes but the beauty of this pasta salad is how easy it is to customise. Feel free to mix up the veggies – you could even use a bag of prepared Mediterranean Vegetables for ease.
- White Beans – beans are optional but add some additional texture as well as a boost of protein and fibre. Any white beans work well, but I prefer Butter beans or cannellini.
- Garlic and Italian Seasoning – To add extra flavour to the veg before roasting. Swap the Italian herbs for just oregano or your own blend.
- Feta Cheese – because pasta is always better with cheese. Swap with mozzarella if preferred or omit for a vegan salad.
For the Dressing:
- Olive oil – or your favourite oil for salad dressings.
- Lemon Juice – fresh is best. Swap for apple cider or white wine vinegar.
- Dijon Mustard, garlic and basil – for flavour. You can use fresh or dried basil and garlic.
- Honey – or sugar.
- Salt and Pepper
Variations and Add-Ins
Add Fresh Herbs: Basil, parsley or mint will brighten up the roasted flavours.
Switch Up the Dressing: Try a lemon vinaigrette, balsamic glaze or a dollop of pesto for extra depth.
Mix in Extras: Olives, sun-dried tomatoes, or capers add a briny kick.
Make it Gluten Free: Simply swap for gluten-free pasta.
How to Serve
This roasted vegetable pasta salad is delicious served on its own, but also pairs beautifully with:
- Grilled meat or fish for a Mediterranean-style dinner.
- Halloumi or falafel for a vegetarian option.
- A fresh green salad and garlic bread for a complete meal.
Got Leftovers?
Keep in the Fridge in an airtight container for up to 3 days.
Best served at room temperature.
Dressing tip: If making ahead, reserve a little extra dressing to stir through before serving to freshen it up.
More Pasta Salad Recipes:
- Chicken and Courgette Pasta Salad
- Mediterranean Tuna Pasta Salad
- Italian Pasta Salad
- Greek Pasta Salad
I hope you like this recipe as much as I do!
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Roast Vegetable Pasta Salad
Equipment
- Pasta Pot
- Large Mixing Bowl
Ingredients
- 225 grams pasta a short shape like fusilli
- 1 medium aubergine or eggplant cut in chunks
- 1 medium courgette halved and sliced
- 1 red or yellow bell pepper cut in chunks
- 100 grams cherry tomatoes
- 1 red onion sliced into wedges
- 5 garlic cloves peeled and roughly chopped
- 100 grams feta
- 1 400 grams tin white beans drained and rinsed
- 2 tbsp olive oil
- ¼ tsp Italian seasoning or oregano
- Salt and pepper
Dressing
- 4 tbsp olive oil
- 1 lemon juiced
- 1 tsp Dijon mustard
- 1 tsp honey or sugar
- 1 clove garlic minced
- ½ tsp dried basil
- ¼ tsp salt
- Pinch black pepper
Instructions
- Add the aubergine, courgette, pepper, cherry tomatoes and red onion to a baking sheet and season generously with salt, pepper and Italian seasoning. Roughly chop the garlic and scatter over the veg.
- Drizzle with oil, toss everything together then roast for 20-25 minutes until beginning to brown. You want the veg to be tender but still have a nice bite.
- Meanwhile, cook the pasta according to packet instructions and drain. Rinse with cold water to stop from cooking. (if making well ahead of the veg, drizzle with a little oil to stop it from sticking together.)
- Add the cooked pasta and vegetables to a large bowl and toss together.
- Add the herbs and feta then pour over the dressing and mix well. This is best done when the vegetables are still warm from the oven, but you can then allow everything to cool and serve at room temperature.
