Penne Pasta Salad with Roasted Vegetables
Fresh, colorful, and full of flavor this Penne Pasta Salad with Roasted Vegetables is the perfect dish for any season! Tender penne pasta is tossed with beautifully roasted veggies, bringing out their natural sweetness and adding a delicious smoky depth to every bite.
Ingredients
- or 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
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced vegetables with olive oil, salt, pepper, and herbs.
- Spread vegetables on a baking sheet and roast for 20–25 minutes until tender and caramelized.
- Cook penne pasta according to package instructions. Drain and rinse with cold water.
- Prepare the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.
- In a large bowl, combine cooked pasta, roasted vegetables, and dressing.
- Toss gently to coat everything evenly.
- Garnish with Parmesan and fresh herbs before serving.