Description
This vibrant Roasted Vegetable Pasta Salad features colorful roasted bell peppers, zucchini, cherry tomatoes, and red onions combined with creamy plant-based cheese and a zesty natural dressing made from olive oil, lemon juice, apple cider vinegar, and garlic. Perfectly balanced with fresh herbs and seasonings, this wholesome dish is ideal for any meal occasion, offering a delightful mix of freshness and heartiness that can be enjoyed chilled or at room temperature.
Ingredients
Scale
Pasta
- 8 oz pasta of your choice (penne or fusilli recommended)
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped
- 2 tbsp olive oil (natural), for roasting
Dressing
- 4 tbsp olive oil (natural)
- 2 tbsp lemon juice (natural)
- 1 tbsp apple cider vinegar (natural)
- 2 cloves garlic, minced (natural)
- Salt, to taste
- Black pepper, to taste
- 1/2 tsp natural gelling agent (optional)
Other Ingredients
- 1/2 cup plant-based cheese, crumbled
- 2 tbsp fresh herbs (basil, parsley, or oregano), chopped
Instructions
- Prepare the Vegetables: Preheat your oven to 425°F (220°C). Chop bell peppers, zucchini, cherry tomatoes, and red onions into bite-sized pieces. Toss with 2 tablespoons of olive oil (natural), salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway, until vegetables are golden and tender.
- Cook the Pasta: While vegetables roast, cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
- Make the Dressing: In a bowl, whisk together 4 tablespoons olive oil (natural), lemon juice (natural), apple cider vinegar (natural), minced garlic (natural), salt, and pepper. If desired, whisk in natural gelling agent for a thicker texture. Adjust seasoning to taste.
- Combine All Ingredients: In a large salad bowl, mix cooled pasta with roasted vegetables. Crumble plant-based cheese on top and add chopped fresh herbs. Pour dressing over and toss gently until evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled for best taste.
Notes
- Roast vegetables without overcrowding the baking sheet to prevent steaming and ensure caramelization.
- Rinse pasta after cooking to cool it and prevent clumping.
- Add dressing gradually to avoid overdressing and sogginess.
- Add fresh herbs just before serving to preserve their bright flavors.
- This salad is best served chilled to enhance flavor depth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: roasted vegetable pasta salad, plant-based cheese salad, vegan pasta salad, gluten free pasta salad, healthy pasta salad
