Go Back
Roasted Vegetable Pasta Salad Recipe
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
Cook Time 20 minutes
Total Time 30 minutes
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