Description
A vibrant and hearty warm pasta salad tossed with roasted vegetables, fresh herbs, and a tangy balsamic vinaigrette. Perfect as a main or side dish, it’s comforting and flavorful in every bite.
Ingredients
Scale
- 12 ounces rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 2 medium bell peppers, diced
- 1 small red onion, thinly sliced
- 1 medium zucchini, sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss bell peppers, cherry tomatoes, zucchini, and red onion with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes until tender and slightly charred.
- Cook pasta in salted boiling water until al dente. Drain and return to pot.
- In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
- Add roasted vegetables and vinaigrette to warm pasta. Toss to combine.
- Fold in chopped parsley and serve warm.
Notes
- Use a variety of colorful vegetables for extra visual appeal and flavor.
- Toss pasta while warm to help absorb the vinaigrette better.
- Great with added chickpeas or grilled tofu for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 6g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: warm pasta salad, roasted vegetable pasta salad, balsamic pasta salad, vegetarian pasta recipe