Description

Roasted Veggie Pasta Summer Salad is a vibrant and refreshing dish that celebrates the flavors of summer. With perfectly roasted vegetables combined with al dente pasta and drizzled in a tangy balsamic dressing, this salad is both visually stunning and delicious. It’s quick to prepare, making it an excellent choice for picnics, barbecues, or as a light meal. Enjoy it warm or chilled, and let the colorful medley of flavors brighten your summer gatherings!

Ingredients

Scale

8 oz rotini pasta
1 cup bell peppers (mixed colors), chopped
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
2 tbsp olive oil
3 tbsp balsamic vinegar
¼ cup fresh basil, chopped
Salt and pepper to taste

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine bell peppers, zucchini, cherry tomatoes, and red onion.
Drizzle with olive oil, season with salt and pepper, and toss well.
Spread vegetables on a parchment-lined baking sheet and roast for 20-25 minutes until tender.
Meanwhile, cook the rotini according to package instructions until al dente. Drain and set aside.
Once vegetables are roasted, let them cool slightly before combining with the pasta in a large bowl.
Drizzle with balsamic vinegar and add chopped basil; mix gently.
Serve warm or chilled.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 280
Sugar: 4g
Sodium: 210mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg

Keywords: Feel free to swap in seasonal veggies like asparagus or carrots for variety. For added protein, consider incorporating grilled chicken or chickpeas. Experiment with different dressings such as lemon vinaigrette for a unique twist.