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