Description

A vibrant and fresh Roasted Vegetable Pasta Salad combining sweet and smoky roasted bell peppers, zucchini, and cherry tomatoes with hearty pasta and creamy plant-based cheese. Tossed in a tangy natural dressing and enhanced by fresh herbs and a natural gelling agent, this salad is perfect for picnics, family meals, or make-ahead options, offering a nutritious and customizable dish rich in flavor and texture.

Ingredients

Scale

Vegetables

2 bell peppers, chopped
1 medium zucchini, chopped
1 cup cherry tomatoes, halved

Pasta

8 oz fusilli or penne pasta

Plant-Based Cheese

1 cup plant-based cheese, cubed or crumbled

Dressing

3 tablespoons extra virgin olive oil (natural)
1 tablespoon apple cider vinegar (natural)
1 garlic clove, minced
Salt, to taste
Cracked black pepper, to taste

Herbs & Seasonings

2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/4 teaspoon smoked paprika
Natural gelling agent, to enhance texture (quantity as needed)
Additional salt and cracked black pepper, to taste
Extra virgin olive oil (natural), for tossing pasta and veggies as needed

Instructions

Prepare and Roast the Vegetables: Chop the bell peppers, zucchini, and cherry tomatoes into bite-sized pieces. In a bowl, toss them with a drizzle of extra virgin olive oil (natural), salt, cracked black pepper, and smoked paprika. Spread evenly on a parchment-lined baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes until tender and slightly caramelized.
Cook the Pasta: Meanwhile, cook the fusilli or penne pasta according to package instructions until al dente. Drain and rinse with cool water to stop cooking. Toss with a small drizzle of extra virgin olive oil (natural) to prevent sticking.
Mix the Dressing: In a small bowl, whisk together extra virgin olive oil (natural), apple cider vinegar (natural), minced garlic, salt, and cracked black pepper. This dressing adds a bright and tangy balance to the roasted vegetables.
Combine Ingredients: In a large bowl, gently combine the roasted vegetables, cooked pasta, and plant-based cheese. Pour the dressing over and toss until everything is well coated. Sprinkle fresh basil and parsley, then stir in the natural gelling agent carefully to evenly enhance the texture.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature, optionally garnished with extra fresh herbs or toasted seeds for added texture and visual appeal.

Notes

Use fresh, in-season vegetables to maximize flavor and color.
Cook pasta al dente to prevent mushiness when mixed with veggies.
Roasting vegetables enhances sweetness and adds a smoky flavor.
Add fresh herbs last to maintain their aroma and brightness.
Adjust the dressing acidity and oil ratio to your taste preference.
To boost protein, consider adding roasted chickpeas, grilled chicken, or tofu cubes.
For extra crunch, toss in toasted pine nuts or pumpkin seeds just before serving.
Avoid freezing as it may affect the salad texture; it stores well refrigerated for up to three days.
Serve in bowls or mason jars for a colorful and fun presentation.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizers
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 6g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg

Keywords: roasted vegetable pasta salad, plant-based cheese pasta salad, gluten free pasta salad, vegan pasta salad, healthy pasta salad, picnic salad, make ahead salad