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Herbed Pasta Salad with Roasted Veggies

Herbed Pasta Salad with Roasted Veggies: A Tasty Make-Ahead Treat

This Herbed Pasta Salad with Roasted Veggies is a perfect make-ahead option that delights with fresh flavors and colorful vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Short Pasta (e.g., Fusilli or Penne)
For the Vegetables
  • 2 cups Mixed Vegetables (Bell Peppers, Zucchini, Cherry Tomatoes) Adjust based on seasonal availability
  • 2 tablespoons Olive Oil Avocado oil is an alternative
  • 1 teaspoon Oregano Fresh or dried
  • 1 teaspoon Basil Fresh or dried
  • to taste Salt
  • to taste Pepper
Optional Creations
  • 1 cup Feta Cheese Substitute with goat cheese or omit for dairy-free
  • 1/4 cup Parsley (for garnish) Sliced green onions can also be used

Equipment

  • Baking Sheet
  • large pot
  • Large mixing bowl
  • parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Bring a large pot of salted water to a boil and cook the short pasta according to package instructions (8-10 minutes for al dente). Drain and rinse under cold water.
  3. Chop the mixed vegetables into uniform pieces. Toss the veggies in a bowl with olive oil, oregano, basil, salt, and pepper.
  4. Spread seasoned vegetables on a baking sheet lined with parchment paper. Roast for 20-25 minutes until tender and slightly browned, tossing halfway through.
  5. Combine the cooled pasta and roasted vegetables in a large mixing bowl, gently folding together.
  6. Crumble feta cheese over the pasta and vegetables if using, and mix gently.
  7. Cover and refrigerate for at least 30 minutes before serving.
  8. Before serving, give the salad a gentle stir and garnish with parsley or green onions.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

For the best flavor, try to let the salad chill for at least 30 minutes. This dish can be made ahead of time and stored in the refrigerator for up to 3 days.

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