Roasted Vegetable Pasta Salad

This Roasted Vegetable Pasta Salad is bursting with flavor and ready in just 30 minutes! The mix of roasted carrots, peppers, zucchini, squash, and broccoli gives it that sweet, smoky veggie goodness, while the creamy mayo and spicy mustard dressing ties everything together with a tangy kick. It’s fresh, colorful, and perfect as a quick lunch, side dish, or meal prep favorite that tastes even better the next day.

Why You’ll Love This Roasted Vegetable Pasta Salad

• Quick & easy: Ready in just 30 minutes and perfect for busy days.
• Full of flavor: Roasted veggies bring out a natural sweetness that pairs perfectly with the creamy, tangy dressing.
• Colorful & satisfying: Every bite is packed with texture, freshness, and crunch.
• Versatile: Serve it warm, chilled, or pack it up for meal prep or picnics.

Recipe Tips

• Roast evenly: Cut veggies into similar-sized pieces so they cook at the same rate.
• Don’t overcook the pasta: Keep it slightly firm so it holds up when mixed with the dressing.
• Cool before mixing: Let veggies and pasta cool a bit to prevent the dressing from becoming too thin.
• Adjust creaminess: Add a splash of avocado oil or extra mayo if you like it saucier.

Pasta Salad Variations

• Add protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier meal.
• Make it lighter: Swap some or all of the mayo for Greek yogurt.
• Change up the pasta: Use penne, bowties, or whole wheat pasta for a different texture.
• Boost the flavor: Add Parmesan, feta, or a squeeze of lemon juice before serving.
• Spice it up: Mix in a pinch of chili flakes or a little sriracha for extra heat.

Swaggy Eats

Roasted Vegetable Pasta Salad

This Roasted Vegetable Pasta Salad is the ultimate mix of color, crunch, and creamy flavor. Roasted carrots, peppers, zucchini, squash, and broccoli come together with tender rotini and a tangy mayo-mustard dressing. It’s a quick, crowd-pleasing side dish that’s just as good chilled for lunch the next day!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: dinner, Lunch, Meal Prep, Side Dish

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups rotini pasta
• 1 cup carrots, sliced
• 1 cup bell peppers, chopped
• 1 cup yellow squash, sliced
• 1 cup zucchini, sliced
• 2 cups broccoli florets
• 2 tbsp avocado oil
• 1 tsp garlic powder
• ½ cup mayonnaise
• 1 tbsp spicy mustard
• salt and pepper, to taste

Equipment

• baking sheet
• large pot

Method

 

1. Preheat oven to 425°F
2. Roast the veggies: Toss carrots, peppers, squash, zucchini, and broccoli with avocado oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender and lightly browned.
3. Cook the pasta: Meanwhile, cook rotini according to package directions. Drain, rinse with cool water, and set aside.
4. Mix the dressing: In a large bowl, whisk together mayo and spicy mustard.
5. Combine: Add roasted veggies and cooked pasta to the bowl. Toss everything until coated.
6. Serve warm or chilled. Add extra salt, pepper, or a drizzle of avocado oil if desired.

Notes

Nutrition (per serving):

• Calories: 310
  
• Protein: 8g
  
• Carbohydrates: 36g
  
• Fat: 15g
• Fiber: 4g

Check Out These Pasta Salad Recipes:

• Sweet Potato Pasta Salad: A colorful, hearty pasta salad with roasted sweet potatoes and a creamy dressing.
• Broccoli Pasta Salad: Crunchy broccoli and tender pasta tossed in a tangy, creamy sauce.
• Tuna Pasta Salad: A protein-packed classic with tuna, pasta, and a creamy mayo dressing.
• Veggie Pasta Salad: Loaded with fresh vegetables and tossed in a light, flavorful dressing.
• Chicken Caesar Pasta Salad: Creamy Caesar dressing meets tender chicken and pasta for a satisfying meal.
• Mexican Street Corn Pasta Salad: A zesty twist with roasted corn, creamy dressing, and a kick of chili-lime flavor.