Italian Veggie Pasta Salad
This Italian Veggie Pasta Salad is a fresh, healthy, and vibrant dish packed with roasted and raw vegetables, tossed in a bold homemade Italian dressing. Perfect as a light meal or side, it’s ready in about 20 minutes and ideal for meal prep, BBQs, and gatherings.
Equipment
- baking sheets
- large pot
- mixing bowl
- whisk
- knife and cutting board
Ingredients
- 12 oz rotini or fusilli pasta
- 1 cup zucchini (sliced)
- 1 cup red and yellow bell peppers (sliced)
- 1 cup cherry tomatoes
- 1 cup asparagus (cut)
- 1/2 cup red onion (sliced)
- 1 cup cucumber (diced)
- 1/2 cup kalamata olives (halved)
- 1/2 cup artichoke hearts (quartered)
- 1/4 cup sun-dried tomatoes
- 1/2 cup mozzarella or bocconcini
- 1/4 cup parmesan cheese (shaved)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp dijon mustard
- 2 cloves garlic (grated)
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1/2 tsp chili flakes
- 1 tsp honey
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh basil (torn)
- 1/4 cup fresh parsley (torn)
Instructions
- Preheat oven to 425°F (220°C). Toss zucchini, peppers, tomatoes, asparagus, and onion with olive oil, salt, and pepper. Roast 20–25 minutes until tender and caramelized. Cool completely.
- Cook pasta in salted water until just past al dente. Drain and rinse under cold water until cooled.
- Whisk olive oil, red wine vinegar, Dijon mustard, garlic, oregano, lemon zest, chili flakes, honey, salt, and pepper until emulsified.
- Toss cooled pasta with half of the dressing and let sit for 5 minutes.
- Add roasted vegetables and mix gently.
- Add cucumber, olives, artichokes, and sun-dried tomatoes. Toss with remaining dressing.
- Fold in mozzarella and top with Parmesan.
- Refrigerate for at least 1–2 hours to develop flavor.
- Before serving, toss and add fresh basil and parsley. Adjust seasoning if needed.
Notes
Cool roasted vegetables completely before mixing to avoid excess moisture. Dress generously as pasta and vegetables absorb dressing quickly. Add fresh herbs and cheese just before serving for best texture and flavor. Store extra dressing to refresh leftovers.