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–+ servings
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5 from 1 vote

Roasted Vegetable Pasta Salad

Warm Mediterranean roasted vegetable pasta salad can be left a vegetarian side dish marinated with a simple dressing or served cold with diced chicken too.
Prep Time10 minutes
Cook Time15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: cold, noodle, olive, pasta, salad, side dish, vegetable, yellow squash, zucchini
Servings: 8
Author: Justine

Equipment

  • 1 pot
  • 1 air fryer

Ingredients

  • 12 oz pasta penne
  • 1 pkg cherry tomatoes cut in half
  • 1 zucchini cubed
  • 1 yellow squash cubed
  • 1 c red onion diced or sliced
  • 1 bell pepper cubed with seeds removed
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/4 tsp salt and pepper
  • Dressing
  • 1/4 c parsley chopped
  • 1/2 c olive oil
  • 1/2 lemon juiced
  • salt to taste

Instructions

  • Bring a pot of water with some salt in it to a rolling boil and cook noodles until tender but slightly al dente.
  • Dice all vegetables and 2 tbsp olive oil and either add them into an air fryer to roast at 400 degrees F for about 10 minutes tossing halfway through cook time. OR roast in a pan on your stovetop until softened and browned a bit on the outsides.
  • Drain pasta and toss with roasted vegetables. In a bowl whisk together dressing and pour on top. Gently toss together to coat everything and then serve with feta or parmesan cheese on top.

Video

Nutrition

Serving: 1oz | Calories: 332kcal | Carbohydrates: 37g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 81mg | Potassium: 312mg | Fiber: 3g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 35mg | Calcium: 37mg | Iron: 1mg