Mediterranean Pasta Salad with Roasted Vegetables
This roasted veggie Mediterranean pasta salad recipe is a hearty and colorful pasta salad packed with roasted veggies, creamy mozzarella, and a punchy garlic dressing. Perfect for meal prep, cookouts, or a fresh dinner side.
Servings: 6 -8 servings
Equipment
- 1 Large Pot
- 1 Large Sheet Pan
- 1 Small Bowl
- 1 Large Bowl
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.
Notes
Storage: Leftovers keep well for up to 4 days in the fridge.
Nutrition
Serving: 1serving | Calories: 470kcal | Carbohydrates: 51g | Protein: 16g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 14mg | Sodium: 821mg | Potassium: 462mg | Fiber: 5g | Sugar: 6g | Vitamin A: 671IU | Vitamin C: 14mg | Calcium: 184mg | Iron: 2mg