Pasta Salad With Roasted Vegetables Recipes

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CREAMY ROASTED VEGETABLE PASTA SALAD



Creamy Roasted Vegetable Pasta Salad image

A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.

Provided by Dusty

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
salt and pepper to taste
½ cup chopped green bell pepper
½ cup diced yellow bell pepper
½ cup chopped fresh mushrooms
½ cup chopped white onion
1 (8 ounce) package dry penne pasta
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven broiler.
  • In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
  • Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
  • In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g

ROASTED VEGETABLE PASTA SALAD



Roasted Vegetable Pasta Salad image

I like a traditional pasta salad, but I love a pasta salad more it when it incorporates flavors beyond the classic mayonnaise-based pasta salads. This roasted vegetable pasta salad can be made with any vegetables, but unlike the Greek Pasta Salad on this website, the veggies are roasted (or grilled first). Why is this a great summer side? Because you can make it ahead of time - in fact it needs some time for the flavors to mingle - leaving you free to BBQ or better yet, watch someone else do the grilling!

Provided by The Blue Jean Chef, Meredith Laurence

Categories     Entrées     Side Dishes     Salads

Time 35m

Number Of Ingredients 15

1 orange pepper, (large chunks)
1 green pepper, (large chunks)
1 red pepper, (large chunks)
1 zucchini, (sliced in half moons)
1 yellow squash, (sliced in half moons)
1 red onion, (sliced)
4 ounces brown mushrooms, (halved)
1 teaspoon Italian seasoning
salt and fresh ground black pepper
1 pound penne rigate or rigatoni, (cooked)
1 cup grape tomatoes, (halved)
½ cup pitted Kalamata olives, (halved)
3 tablespoons balsamic vinegar
¼ cup olive oil
2 tablespoons chopped fresh basil

Steps:

  • Preheat the air fryer to 380ºF.
  • Place the peppers, zucchini, yellow squash, red onion and mushrooms in a large bowl, drizzle with a little of the olive oil and toss to coat well. Add the Italian seasoning and season with salt and pepper. Air-fry for 12 to 15 minutes, until the vegetables are soft but not mushy. Stir or shake the basket halfway through the cooking time to evenly roast vegetables.
  • Combine the cooked pasta, roasted vegetables, tomatoes and olives in a large bowl and mix well. Add the balsamic vinegar and toss. Add enough olive oil to coat everything nicely (you may not use it all). Season with salt and freshly ground black pepper to taste.
  • Refrigerate the salad until you are ready to serve. Stir in the fresh basil right before serving.

Nutrition Facts : Calories 320 kcal, Carbohydrate 50 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, Sodium 142 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

ROASTED VEGETABLE PASTA SALAD



Roasted Vegetable Pasta Salad image

I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 19

1/3 cup lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
ROASTED VEGETABLES:
1 small eggplant, peeled and cut into 3/4-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
6 garlic cloves, peeled and halved
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
SALAD:
1-1/4 cups uncooked orzo pasta
4 green onions, finely chopped
15 fresh basil leaves, thinly sliced
1/4 cup pine nuts, toasted
12 ounces feta cheese, cut into 3/4-inch cubes

Steps:

  • In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

ROASTED VEGGIE PASTA SALAD



Roasted Veggie Pasta Salad image

Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 small butternut squash, peeled and cut into 1-inch pieces
2 cups water
1 medium eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1/2 cup olive oil
1 teaspoon dried marjoram
1 package (16 ounces) tricolor spiral pasta
1/2 cup Italian salad dressing
1/4 cup minced fresh basil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain. , Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables. , Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. , In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 461 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 560mg sodium, Carbohydrate 62g carbohydrate (9g sugars, Fiber 8g fiber), Protein 10g protein.

GRILLED VEGGIE AND ORZO SALAD



Grilled Veggie and Orzo Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
  • Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
  • Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
  • To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
  • Serve immediately or keep at room temperature until ready to serve.

PASTA SALAD WITH ROASTED VEGETABLES



Pasta Salad With Roasted Vegetables image

One of Ina Garten's recipes, I've been looking for a pasta salad for years, lots of misses, never a hit, till I tried this one. Not only good for picnics, but all sorts of get together, even made its way to last year's xmas and new years parties. (Good thing hang out with two different crowds for the holidays).

Provided by zombiesgirl

Categories     Peppers

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch pieces
1 red bell pepper, 1-inch pieces
1 yellow bell pepper, 1-inch pieces
1 red onion, peeled and 1-inch pieces
2 garlic cloves, crushed
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb small shell pasta
1/3 cup lemon juice
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 lb feta, cubed
15 fresh basil leaves, cut into chiffonade

Steps:

  • Preheat the oven to 425 degrees.
  • Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once.
  • Meanwhile, cook the pasta and transfer to a large serving bowl.
  • Add the roasted vegetables.
  • For the dressing, combine lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Serve at room temperature.

Nutrition Facts : Calories 444.7, Fat 30.6, SaturatedFat 9.2, Cholesterol 37.9, Sodium 916.6, Carbohydrate 33.1, Fiber 4.5, Sugar 5.7, Protein 11.8

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