Roasted Vegetable Pasta Salad

This roasted vegetable pasta salad is the ultimate make-ahead side dish or lunch. It’s colorful, loaded with seasonal veggies, tossed with a herby dressing, and can be served warm or cold—perfect for BBQs, potlucks, and easy meal prep.

Table of Contents

• Why I Love This Recipe
• Ingredients You’ll Need
• Directions
• Substitutions & Variations
• How to Store & Make Ahead
• Other Veggie-Loaded Salads You’ll Love
• Final Thoughts
• Connect With Me

Lately, I’ve had the privilege of attending a few seminars focused on the fresh produce industry, and it’s been such an eye-opening experience. From the growers and packers to the people innovating how produce reaches our shelves, it’s truly inspiring. I’ve learned so much, and I’m thrilled to be working with Half Your Plate to help encourage more Canadians to eat fresh fruits and vegetables.

Did you know that 90% of Canadians aren’t eating enough fruits and veggies? It’s a surprising stat, and I completely understand why. Fresh produce can feel intimidating—how to store it, how to use it beyond salads or eating it raw, or the concern that it might go to waste.

This roasted vegetable pasta salad is one of those easy, versatile dishes that helps you incorporate more produce in a delicious, no-fuss way. And trust me—once you taste those sweet roasted peppers and tender-crisp asparagus tossed with the herby lemon dressing, you’ll want to make it all spring and summer long.

Why I Love This Recipe

• Perfect for spring + summer: Think backyard dinners and al fresco lunches.
• A delicious way to eat more veggies: Roasting brings out so much flavor.
• Customizable and flexible: Use whatever fresh vegetables you have.
• Great for meal prep: Tastes even better the next day.
• Dairy-free and easy to make gluten-free: Just swap in your favorite GF pasta.

Ingredients You’ll Need

For the Salad

• 400g pasta (short shapes like fusilli, penne, or bowties work best)
• 2 bell peppers, sliced and halved (any color)
• 1 red onion, cut into wedges
• 10–12 asparagus spears, trimmed and halved
• 1 small head of broccoli, chopped into florets
• Olive oil, for roasting
• Salt and pepper, to season

My Tip: Roast the broccoli, onions, and peppers first, then add asparagus in the final 10 minutes so it doesn’t overcook.

For the Herb Dressing:

• 1 cup fresh parsley, stems included
• ½ cup fresh basil
• ¾ cup olive oil
• Juice of ½ lemon
• 2 tbsp honey
• 1 tbsp Dijon mustard
• Salt + pepper to taste

My Tip: This dressing doubles beautifully as a marinade for chicken or a drizzle for grain bowls.

Directions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prep and roast the veggies: Toss the broccoli, onion, and bell peppers in olive oil, salt, and pepper. Roast for 20 minutes. Add the asparagus in the last 10 minutes.
3. Cook your pasta according to package instructions in salted water. Drain and rinse under cold water to stop the cooking.
4. Make the dressing: In a blender or using an immersion blender, combine parsley, basil, olive oil, lemon juice, honey, Dijon, salt, and pepper. Blend until smooth and creamy.
5. Assemble the salad: In a large bowl, toss the cooked pasta with the roasted veggies and half the dressing. Taste and add more dressing as needed.
6. Serve warm or cold—both are delicious!

Substitutions & Variations

• Use any seasonal veggies: Zucchini, cherry tomatoes, eggplant, or mushrooms work beautifully.
• Add protein: Chickpeas, grilled chicken, or crumbled feta are great add-ins.
• Swap the pasta: Use lentil, chickpea, or gluten-free pasta for added protein or dietary needs.
• Make it vegan: The dressing is already dairy-free and naturally sweetened.

How to Store & Make Ahead

• Refrigerate in an airtight container for up to 4 days.
• Best served within 24 hours for peak flavor, but still delicious beyond that.
• Make the dressing ahead and store in a sealed jar in the fridge for up to 1 week.

Other Veggie-Loaded Salads You’ll Love

• Summer Barley Salad
• Strawberry Salad with Spinach and Feta
• Chickpea, Vegetable and Pasta Salad
• Roasted Beet and Lentil Salad
• Creamy Lemony Asparagus and Pea Pasta Salad

Final Thoughts

This roasted vegetable pasta salad is everything I love in a spring recipe: vibrant, seasonal, and full of flavor. It’s also a reminder of how simple it can be to add more vegetables to our plates—even in unexpected, crowd-pleasing ways.

I’m genuinely so excited to continue sharing more fresh produce-forward recipes with you as part of my work with Half Your Plate, and I hope this recipe inspires you to roast up some veggies this week and toss them into something delicious.

Because truly, food is medicine. And this pasta salad is a great place to start.

Connect With Me

Want to connect? Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!