Penne Pasta Salad with Roasted Vegetables is a vibrant, hearty, and wholesome dish that brings together perfectly cooked pasta with an array of colorful, caramelized vegetables. Roasting vegetables like bell peppers, zucchini, cherry tomatoes, and red onions enhances their natural sweetness and deepens their flavor, creating a delicious contrast with al dente penne pasta.

Tossed in a zesty vinaigrette or a light creamy dressing, this salad is packed with textures, flavors, and nutrition. It’s a versatile recipe that works beautifully as a side dish, a light main course, or a picnic-ready meal.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between hearty and fresh. The roasted vegetables bring a rich, caramelized flavor that complements the tender penne pasta, while the dressing ties everything together beautifully.

It’s an adaptable dish that can be made ahead of time and tastes even better after the flavors have melded for a few hours. The combination of textures—from crunchy roasted veggies to soft pasta—keeps every bite interesting.

Why This is a Must-Try Dish

This pasta salad is a must-try because it is flavorful, versatile, and nutrient-packed. It offers a colorful and balanced dish that works for weeknight dinners, meal prep, and even entertaining guests. The roasted vegetables elevate a classic pasta salad into a more sophisticated and satisfying meal.

Additionally, it’s customizable to suit dietary preferences, vegetarian or vegan-friendly if desired, and easily adjusted with seasonal vegetables or different pasta types.

Preparation and Cooking Time,Servings and Nutritional Info

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Servings: 6 servings
Calories per Serving: ~Approximately 320 calories per serving
Course: Main Course / Side Dish
Cuisine: Italian / Mediterranean

Ingredients

For the Roasted Vegetables

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried Italian herbs (optional)

For the Pasta Salad

• 12 oz penne pasta
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste
• ¼ cup freshly grated Parmesan cheese (optional)
• Fresh basil or parsley for garnish

Cooking Directions

1. Preheat the oven to 400°F (200°C).
2. Toss diced vegetables with olive oil, salt, pepper, and herbs.
3. Spread vegetables on a baking sheet and roast for 20–25 minutes until tender and caramelized.
4. Cook penne pasta according to package instructions. Drain and rinse with cold water.
5. Prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.
6. In a large bowl, combine cooked pasta, roasted vegetables, and dressing.
7. Toss gently to coat everything evenly.
8. Garnish with Parmesan and fresh herbs before serving.

Step-by-Step Preparation Method

Step 1: Roast the Vegetables

• Preheat oven to 400°F (200°C).
• Dice bell peppers, zucchini, red onion, and halve cherry tomatoes.
• Toss the vegetables with olive oil, salt, pepper, and optional Italian herbs.
• Spread evenly on a baking sheet.
• Roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.

Step 2: Cook the Pasta

• Boil a large pot of salted water.
• Add penne pasta and cook according to package directions until al dente.
• Drain and rinse under cold water to stop cooking and prevent sticking.

Step 3: Prepare the Dressing

• In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic.
• Season with salt and pepper to taste.

Step 4: Assemble the Pasta Salad

• In a large mixing bowl, combine cooked pasta and roasted vegetables.
• Pour dressing over the top and toss until everything is evenly coated.
• Sprinkle with Parmesan and garnish with fresh basil or parsley.

Step 5: Serve

• Serve chilled or at room temperature.
• Can be enjoyed as a main dish, side, or packed for picnics.

How to Serve

• Serve in a large bowl with extra dressing on the side.
• Pair with garlic bread, grilled chicken, or fresh greens for a complete meal.
• Add a sprinkle of fresh herbs just before serving for visual appeal.

Recipe Tips

• Roast vegetables in a single layer to ensure even caramelization.
• Use seasonal vegetables for variation in flavor and color.
• Allow pasta and vegetables to cool slightly before adding dressing to prevent wilting herbs.
• Make ahead and refrigerate for 1–2 hours to enhance flavor melding.
• Adjust the dressing acidity and sweetness to taste.

Variations

Mediterranean Style

Add olives, feta cheese, and sun-dried tomatoes for a Mediterranean twist.

Protein Boost

Include grilled chicken, shrimp, or chickpeas to make it a filling main course.

Creamy Version

Stir in 2–3 tablespoons of Greek yogurt or mayonnaise to create a creamy pasta salad.

Vegan Option

Omit Parmesan or use vegan cheese alternatives.

Spicy Kick

Add red pepper flakes or diced roasted red peppers for a touch of heat.

Freezing and Storage

Storage

• Store in an airtight container in the refrigerator for 3–4 days.
• Best served cold or at room temperature.

Freezing

• Not recommended to freeze pasta salad with roasted vegetables as it can affect texture.
• Keep pasta and dressing separate if planning to store long-term.

Special Equipment Needed

• Baking sheet for roasting vegetables
• Large pot for boiling pasta
• Mixing bowls
• Whisk for dressing
• Knife and cutting board

FAQ

1. Can I use a different pasta shape?
Yes, fusilli, rotini, or farfalle work well.

2. Can I prepare this salad in advance?
Yes, make it 1–2 hours ahead and refrigerate.

3. Can I serve it warm?
Absolutely, it can be served warm as a comforting dish.

4. Can I add proteins?
Grilled chicken, shrimp, or chickpeas make excellent additions.

5. How do I prevent pasta from sticking?
Rinse cooked pasta under cold water and toss with a little olive oil before combining.

Conclusion

Penne Pasta Salad with Roasted Vegetables is a delicious, versatile, and vibrant dish that elevates a simple pasta salad with the rich flavors of roasted vegetables. Easy to prepare and endlessly adaptable, it’s perfect for family meals, potlucks, or meal prep. The combination of tender pasta, caramelized vegetables, and a zesty dressing makes it a crowd-pleaser and a healthy, satisfying option any time of year. This recipe balances nutrition, taste, and presentation, making it a staple for anyone looking to enjoy fresh and flavorful Italian-inspired cuisine.