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This Mediterranean Pasta Salad combines tender pasta, flavorful roasted veggies, salty cheese, and a tangy, herbaceous dressing. Quick and easy to prepare, it’s the perfect make-ahead dish for meal prep, cookouts, or to serve as a fresh dinner side.
Not only is every bite packed with color, texture, and bold Mediterranean flavor, but this recipe is also gluten and dairy-free-friendly!
Roasted Veggie Mediterranean Pasta Salad
In my opinion, nothing says warm weather like Mediterranean flavors! I enjoy options like my Mediterranean turkey salad, Mediterranean quinoa salad, and meal prep Mediterranean bowls all year long, but find myself making them almost weekly in the summer. Lately, this Mediterranean pasta salad has been a particular favorite with my entire family. Trust me when I say it’s SO much more than your average cold pasta salad dish!
I find that roasting the veggies really enhances their flavor, adding a subtle savory, almost smoky flavor to the dish. Then, my homemade dressing adds the perfect savory, tangy touch. I love to prep a big batch to keep on hand for meal prep and often add protein for a complete meal that’s ready in minutes. You’ll never go back to pre-made pasta salads again.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
Pasta Salad
- Pasta: Use any pasta you like best. I recommend small or medium-sized shapes like elbow, bow tie, cavatappi, rotini, or penne pasta. If needed, gluten-free pasta also works.
- Veggies: Zucchini, yellow squash, eggplant, asparagus, red onion, red bell pepper, cherry tomatoes, garlic cloves, and shallots form the bulk of the salad, adding color, flavor, and nutrients.
- Oil: I recommend using extra virgin olive oil for this recipe, because it has a stronger flavor that pairs well with the veggies.
- Herbs and spices: Salt, pepper, fresh parsley, and fresh basil add a savory, bright taste.
- Mozzarella: These add a creamy consistency and savory, salty flavor. Feel free to experiment with any cheese you like best! Feta cheese makes a great substitution. Or, omit it completely if you need to keep this recipe dairy-free.
Pasta Salad Dressing
- Oil: Olive oil forms the base of the dressing.
- Lemon Juice: The acidity balances the richness of the dressing, adding a bright, refreshing taste. Freshly squeezed is best!
- Dijon Mustard: This adds a delicious, tangy flavor.
- Seasonings: Dried oregano, salt, and pepper create an herbaceous taste that pairs well with the roasted vegetables.
How to Make a Roasted Vegetable Mediterranean Pasta Salad Recipe
- Cook the pasta: Bring a large pot of water to a boil, and cook the pasta to al dente according to the package instructions. Drain, rinse with cool water, and set aside.
- Roast the vegetables: Arrange the vegetables on a large sheet pan. Drizzle oil on top, season with salt and pepper, and toss to combine and coat. Then, create a small well in the center for the garlic cloves. Roast until the vegetables are tender and beginning to brown, and set aside to cool.
- Prepare the dressing: Peel the garlic cloves and mash them into a paste. Then, add them to a small bowl along with the remaining dressing ingredients, and whisk to combine.
- Assemble: Combine the salad ingredients in a large mixing bowl. Pour the dressing on top, and toss to combine and coat.
- Serve: Enjoy immediately, cool to room temperature, or chill in the fridge. Enjoy!
Kitchen Tools I Use
Possible Variations
- Protein – Add grilled chicken thighs, crispy chickpeas, cooked tofu, air fryer salmon, or even Instant Pot hard boiled eggs for a boost of protein. Or, omit the cheese to keep this recipe vegan-friendly.
- Veggies – Mix it up with whatever you have on hand! Try roasted mushrooms, broccoli, cauliflower, snap peas, or sun-dried tomatoes. You can also toss in fresh spinach or arugula right before serving.
- Dressing – Customize the flavor with your favorite dressing. A Greek dressing, Italian vinaigrette, balsamic glaze, or tahini-based dressing would all taste great.
FAQs
This recipe is delicious served warm, cold, or at room temperature. I like to enjoy it as a side dish or appetizer alongside protein-rich main courses like grilled chimichurri chicken, reverse seared steak, or Moroccan chicken burgers. However, it’s also great as a main course topped with shredded chicken, ground beef, or shrimp.
I find this recipe keeps fresh in an airtight container in the fridge for up to 4 days. Just be sure to give it a quick stir before serving to redistribute all the ingredients.
More Pasta Salad Recipes
Mediterranean Pasta Salad with Roasted Vegetables
Ingredients
Salad:
- 12 oz pasta of choice
- 1 zucchini quartered and sliced
- 1 yellow squash quartered and sliced
- 1 eggplant quartered and sliced
- ½ bunch asparagus trimmed and cut into 1-inch pieces
- 1 red onion cut into chunks
- 1 red bell pepper cut into chunks
- 4 oz cherry tomatoes
- 6 cloves garlic unpeeled
- Olive oil for roasting
- Salt and pepper to taste
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh basil finely chopped
- 1 shallot finely diced
- 1 container mini mozzarella balls about 8 oz
Dressing:
- ⅓ cup olive oil
- Juice of ½ lemon
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 400ºF.
- Cook pasta according to package instructions. Drain, rinse with cool water, and set aside.
Roast the vegetables:
- Arrange zucchini, squash, eggplant, asparagus, red onion, red pepper, cherry tomatoes, and garlic cloves (unpeeled) on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Toss everything to coat and create a small well in the center for the garlic cloves.
- Roast for 30 minutes, or until vegetables are tender and starting to brown. Let cool slightly.
Prepare the dressing:
- Once garlic cloves are cool enough to handle, peel them and mash into a paste with a fork. Add to a small bowl or jar along with olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper. Whisk or shake to combine.
Assemble the salad:
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, mozzarella balls, diced shallot, parsley, and basil. Pour dressing over the top and toss until everything is well coated.
- Serve and enjoy!
- Tastes great warm, at room temperature, or chilled.
