Easy Roasted Veggie Pasta Salad Recipe

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After my caprese pasta salad went viral on Instagram, I’ve been on a mission to find the next big summer hit—and I think this roasted veggie pasta salad might be it! Packed with colorful, roasted vegetables, creamy feta, smoky almonds, and a zesty herb dressing, this recipe checks all the boxes: easy to prep, full of flavor, and absolutely perfect for meal prep, picnics, or a light dinner.

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If you’re looking for a veggie pasta salad that’s both satisfying and healthy, this one is about to become your new go-to.

👉 Looking for more pasta salad inspiration? Try my viral Caprese Pasta Salad or explore my Broccoli Couscous Salad  for more summer hits!

A veggie pasta salad, also known as a vegetable pasta salad, is a cold or warm salad made with cooked pasta, a variety of seasonal vegetables, and a dressing—often olive oil or vinegar based. It’s a perfect way to enjoy vegetables in a satisfying, easy-to-prep dish.

🥗 Why You’ll Love This Roasted Vegetable Pasta Salad

• Bursting with fresh, seasonal vegetables for pasta salad

• Easy to customize with your favorite add-ins

• Great served warm or cold—ideal for leftovers!

• A vegetarian pasta salad that’s hearty and packed with protein

• Ready in under 30 minutes

🧠 Mar’s Tips

• Boost the protein: Add chickpeas, lentils, or grilled halloumi.

• Meal prep ready: Store in an airtight container in the fridge for up to 4 days.

• Make it vegan: Swap feta for vegan feta or roasted chickpeas for that creamy/salty bite.

• Play with texture: Add baby spinach or arugula before serving for a fresh crunch.

• More veggies? Try adding cherry tomatoes, roasted carrots, or broccoli florets.

🥦 Best Vegetables for Pasta Salad

Not sure what veggies to roast? Here are some top picks for flavor and texture:

• Zucchini

• Eggplant

• Bell peppers

• Red onion

• Asparagus

• Mushrooms

• Broccoli

🔍 FAQs

Got questions? Here are some of the most common ones about veggie pasta salads—like the best pasta types, storage tips, and how to customize this dish to your liking.

What’s the best pasta for veggie pasta salad?

Short pasta shapes like fusilli, penne, or farfalle work best because they hold the dressing and veggies well.

Can I make this roasted vegetable pasta salad ahead of time?

Yes! It actually tastes better after a few hours as the flavors meld. Just store in the fridge and serve cold or at room temperature.

How do I store leftovers?

Keep it in an airtight container in the fridge for up to 4 days.

Can I use a different cheese?

Absolutely. Try goat cheese, mozzarella balls, or a vegan alternative.

🍷 What to Serve With Roasted Veggie Pasta Salad

This salad is a meal on its own, but if you’re building a spread, here are some ideas:

• Grilled chicken or tofu skewers for extra protein

• Garlic bread or whole grain pita on the side

• A crisp white wine like Sauvignon Blanc or a sparkling lemonade

• Light soup like gazpacho or a chilled cucumber soup

🍽 Nutritional Info (per serving – based on 4 servings)

• Calories: 525 kcal

• Protein: 15g

• Fat: 27g

• Carbohydrates: 55g

• Fiber: 6g

• Sugar: 6g

Note: Nutritional values are approximate and can vary based on the type of pasta, amount of oil, or specific feta brand used.

HAVE YOU TRIED THIS RECIPE?

Let us know in the comments below! Don’t forget to share your Roasted Veggie Pasta Salad creations on social media and tag us!

Are you on Pinterest? Pin this recipe to your favorite board or follow me for more delicious ideas at your fingertips!

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Roasted Veggie Pasta Salad

A bright and bold roasted veggie pasta salad featuring eggplant, zucchini, bell peppers, feta, and smoked almonds in a herby balsamic dressing. The perfect vegetarian pasta salad for summer meals or meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner, lunch

Cuisine Italian, Mediterranean

Servings 4 servings

Calories 525 kcal

Ingredients

  

Roasted Vegetables

• 1 eggplant cubed
• 2 bell peppers any color, diced
• 1 red onion sliced
• 1 zucchini cubed
• Olive oil salt, and pepper

Pasta Salad Base

• 1 small bag approx. 300g of short pasta (fusilli, penne, or farfalle)
• 200 g feta cheese cubed or crumbled
• ⅓ cup chopped smoked almonds

Herby Garlic Dressing

• 3 tbsp olive oil
• 1 tbsp balsamic glaze
• 1 garlic clove minced
• A large handful of fresh parsley chopped
• Salt and pepper to taste

Instructions

 

Roast the vegetables.

• Preheat your oven to 200°C (390°F). Spread the chopped eggplant, zucchini, red onion, and bell peppers on a lined baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until golden and soft.

Cook the pasta.

• Boil your pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process.

Mix the dressing.

• In a small bowl, whisk together olive oil, balsamic glaze, garlic, parsley, salt, and pepper.

Assemble the salad.

• In a large bowl, combine the cooked pasta, roasted vegetables, feta, and chopped almonds. Pour the dressing over and toss to coat.

Serve & enjoy.

• Serve immediately or refrigerate for later. This salad tastes even better the next day!

Video

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Keyword healthy lunches, pasta, pasta salad, roasted veggies

Martina

Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.