Summer Pasta Salad Recipe
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A Summer Staple: Roasted Vegetable Pasta Salad
This hearty Roasted Vegetable Pasta Salad is a flavor-packed favorite, bursting with peak-season vegetables, vibrant herbs, and a zippy lemon-Dijon vinaigrette. It’s perfect as a light lunch, a picnic side, or a satisfying weeknight dinner.
We’re sharing the full recipe below so you can make it at home with any of the dry gluten-free pastas we carry in-store.
ROASTED VEGETABLE PASTA SALAD
Serves 8
Ingredients for roasted vegetables:
- 2 cups zucchini, cut into ¾” chunks
- 2 cups eggplant, cut into ¾” chunks
- 2 cups bell peppers, cut into ¾ “ chunks
- 2 cups red onion, cut into half moon slices
- 3 Tablespoons extra virgin olive oil
- 1 Tbsp. sea salt
- ½ Tbsp. red pepper flakes
Directions:
Toss vegetables with salt, red pepper flakes and olive oil. Roast for 15 minutes at 350 F and set aside.
Ingredients for Vinaigrette:
- ¼ cup extra virgin olive oil
- 3 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1 tsp. Italian seasoning
- ¾ tsp. Sea salt
- ¼ tsp. Black pepper
Directions:
Whisk ingredients together and set aside.
Ingredients for Salad:
- 1 # Gluten free Penne or Elbow pasta
- ½ cup fresh basil, roughly chopped
- ¼ cup fresh thyme, roughly chopped
Directions:
- Cook pasta according to package directions - be careful not to overcook,
- Drain pasta and rinse with cold water - drain again, thoroughly.
- Toss pasta with roasted vegetables, vinaigrette and fresh herbs.
-
Taste and adjust seasoning.
*Tips for pasta salad success:
- Dress just before serving.
- Serve at room temperature.
-
Do not overcook pasta.
**Tips for additional ingredients:
- Cherry tomatoes
- Arugula
- Mozzarella or Feta
- Olives
- Additional herbs
-
Grilled chicken or shrimp