Description

This vibrant roasted veggie pasta salad is a delightful fusion of tender caramelized vegetables, perfectly cooked pasta, and fragrant basil. Bursting with color and flavor, this dish is perfect for summer gatherings, potlucks, or weeknight dinners. Enjoy it warm or chilled for a refreshing meal that will have everyone coming back for seconds!

Ingredients

Scale

8 oz penne pasta
1 cup bell peppers, chopped (mixed red, yellow, green)
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1 medium red onion, chopped
1 cup fresh basil leaves
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss bell peppers, zucchini, cherry tomatoes, and red onion in a bowl with olive oil, salt, and pepper. Spread on the baking sheet.
Roast vegetables for 25-30 minutes until tender and caramelized, stirring halfway through.
Cook penne pasta according to package instructions until al dente (about 8-10 minutes). Drain but do not rinse.
In a large mixing bowl, combine roasted veggies with pasta and fresh basil. Drizzle with balsamic vinegar and toss gently.
Serve warm or chilled, garnished with extra basil if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Italian

Nutrition

Serving Size: Approximately 1 cup (240g)
Calories: 220
Sugar: 4g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

Keywords: Customize veggies based on availability or preferences; consider adding grilled chicken or chickpeas for protein. This salad can be prepped ahead of time; keep the dressing separate until serving for optimal freshness.