Summer Pasta Salad Recipe

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



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