This Mediterranean pasta salad with roasted vegetables is a summer essential – though we love it all year round. Roasted peppers, zucchini, aubergine and sweet cherry tomatoes come together with hearty whole grain pasta, a simple balsamic dressing, toasted almonds and plenty of fresh herbs. It’s everything you want in a pasta salad: colourful, flavourful, satisfying and entirely plant-based. Perfect for barbecues, picnics, lunchboxes or meal prep for the week.
What’s in This Roasted Vegetable Pasta Salad?
This vibrant grilled veggie pasta salad is built on simple, wholesome ingredients – nothing fancy, just the good stuff:
- Mediterranean vegetables: A classic mix of bell peppers, zucchini, aubergine and cherry tomatoes.
- Pasta: Whole wheat or spelt pasta adds fibre and a nutty bite. You can also use regular wheat pasta or gluten-free noodles.
- Flavour boosters: Sun-dried tomatoes, garlic, red onions, fresh parsley and basil for a fresh, savoury kick.
- Dressing: Extra virgin olive oil, balsamic glaze and lemon juice. Choose quality ingredients – they make all the difference.
- Crunchy extras: Toasted slivered almonds add texture and richness – pine nuts are a great swap.
Easy to Adapt – Use What’s in Season
Fresh, local produce is one of my favorite things about summer. Whether you choose a classic mediterranean ratatouille-like mix with peppers, zucchini, eggplant and tomatoes or change it up and throw in some yellow squash, mushrooms, green beans, or even asparagus. Or swap out the vegetables depending on the season. Either way, it can be enjoyed warm, at room temperature or even chilled!
How to Make This Roasted Vegetable Pasta Salad (In 3 Simple Steps)
- Roast the vegetables: Chop everything into bite-sized pieces, toss with olive oil, salt and pepper, and roast until golden and tender.
- Cook the pasta and mix: Cook your pasta al dente, drain and rinse. Toss it with the dressing, garlic, onions and sun-dried tomatoes, then fold in the roasted veggies, toasted almonds and herbs.
- Serve or store: Serve it straight away, let it come to room temp or chill it – it’s totally meal prep friendly and keeps well for a few days.
Get the exact ingredient quantities in the printable recipe card below.
And the beauty of this simple summer roasted vegetable pasta salad? You can make it two ways:
Grilled on the BBQ – perfect for sunny days. Just brush the veggies with olive oil, season, and grill in a tray or grill basket until golden and tender. Then mix with pasta and enjoy al fresco!
Oven-roasted, like in this recipe – easy, hands-off and full of flavour. Voila!
Why You’ll Love This Pasta Salad with Roasted Veggies
- Plant-based, filling & light – It’s vegan, nutritious and satisfying without feeling heavy.
- Flavour-packed – Roasting the veg brings out sweet, deep flavours that make this anything but boring.
- Effortless – Minimal ingredients, easy steps – ideal for busy weekdays or last-minute summer dinners.
- Versatile – Enjoy it warm, cold or in between. Perfect for BBQs, potlucks, or a quick solo lunch.
- Seasonally inspired – Swap in whatever veg is fresh and local – this salad adapts beautifully all year round.
This roasted vegetable pasta salad is perfect for an easy summer lunch or dinner. If you are serving a crowd, then add a mixed salad to the table, some crusty bread, and a bottle of your favorite red. It also travels well which makes it great for picnics, potlucks or BBQs! Even if there is only two of you, a big bowl of this pasta salad makes terrific leftovers for the next day.
If you love this Mediterranean pasta salad with roasted vegetables, don’t miss these fresh and flavourful variations:
Roasted Vegetable Pasta Salad
Roasted vegetables gives this pasta salad loads of great flavor. A simple spring or summer recipe featuring roasted red pepper, zucchini, eggplant and cherry tomatoes in a light balsamic dressing. It’s a great weeknight dinner recipe and leftover taste great.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the pasta salad:
- 1 red bell pepper, cut into bite-sized pieces (2-3 cm)
- 1 medium zucchini, cut into bite-sized pieces (2-3 cm)
- 1 medium eggplant, cut into bite-size pieces (2-3 cm)
- 200 g cherry tomatoes or mini roma tomatoes, cut in half
- extra-virgin olive oil, for coating the vegetables
- sea salt and freshly ground pepper, to taste
- 400 g whole wheat or spelt short pasta, such as penne, fusilli, or farfalle (I used spelt volanti)
- 2 large cloves of garlic, minced
- 1 large red onion, finely chopped
- 10-12 oil-packed sun-dried tomato halves, drained and chopped (60 g)
- 1 small bunch flat-leaf parsley, finely chopped
- handful fresh basil leaves, chopped (plus more to garnish)
- 50 g slivered almonds, lightly toasted
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons Crema con Aceto Balsamico di Modena (balsamic reduction)
- 1 tablespoon freshly squeezed lemon juice
- sea salt and freshly ground pepper, to taste
Method
-
Preheat oven to 425°F / 220°C and line a large, rimmed baking sheet with parchment paper.
-
Place the red pepper, zucchini, eggplant and cherry tomatoes on the baking sheet and drizzle with a little olive oil and toss to coat. You want to use just enough olive oil to lightly coat the vegetables (about 1 1/2 to 2 tablespoons). Season with sea salt and freshly ground pepper, to taste.
Roast in the middle of the oven until the vegetables are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
-
Meanwhile, bring a medium pot of salted water to a boil, cook the pasta according to package instructions (until al dente). Drain and rinse with cold water. Set aside.
-
In a small bowl, mix the dressing ingredients together until emulsified.
-
Transfer the pasta to a large serving bowl, toss with the dressing, garlic, red onion and sun-dried tomatoes until combined. Add the herbs, toasted almonds and roasted vegetables and gently toss again.
-
Serve at room temperature or chilled.
Notes
- This salad is highly adaptable to suit your personal taste.
- I imagine adding fresh mini mozzarella balls would taste great. Or for fans of salty flavors, go ahead and top it with a little crumbled feta OR to keep things vegan, add some chopped kalamata olives.
- For meat lovers, adding a little crispy fried prosciutto is also a tasty option.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Pasta Salad with Roasted Vegetables recipe?
Did you try this Pasta Salad with Roasted Vegetables recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Roasted Vegetable Pasta Salad recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same.
