Mediterranean Roasted Veggie Pasta Salad

This Mediterranean roasted veggie pasta salad is bursting with flavour, packed with colourful vegetables, and perfect served warm or cold.

Bursting with bold Mediterranean flavours, this roasted veggie pasta salad is a vibrant and satisfying dish that’s perfect served warm or chilled.

Sweet bell peppers, zucchini, and eggplant are roasted until tender and lightly caramelised, adding depth and richness to every bite. Tossed with farfalle, juicy grape tomatoes, briny feta cheese, and a bright lemon-parsley vinaigrette, this pasta salad is as colourful as it is flavourful.

It’s a versatile recipe that works just as well for casual weeknight dinners as it does for entertaining, and it’s a great way to make the most of late summer produce.

Tips for the Best Pasta Salad

• Slightly overcook the pasta: Cook your pasta just past al dente. It should be tender but not mushy. Once cooled, it will firm up to the perfect texture for pasta salad.
• Cool pasta completely: Rinsing the pasta under cold water stops the cooking and prevents it from becoming gummy.
• Don’t skip the dressing step: Mixing the dressing in the bottom of the bowl before adding the salad ingredients ensures even coating and saves a dish.

Ingredients & Substitutions

• Vegetables: Feel free to use red or orange bell peppers for added sweetness. Mushrooms, red onions, or cherry tomatoes roast well too, switch things up to suit your tastes.
• Feta: Block feta has a better texture and holds up better than crumbled when tossed into the salad.
• Herbs: Swap parsley for fresh basil or oregano depending on your taste.
• Pasta: Any short pasta will work; orzo and rotini are lovely alternatives.

Looking for More Pasta Salads?

Check out more of my favourite pasta salads!

This easy Greek Pasta Salad is full of fresh vegetables, tangy feta, and a simple homemade dressing. Perfect for summer lunches and potlucks.

Bring delicious Italian flavours together in one easy side dish with this colourful antipasto pasta salad. Perfect for any occasion!

Calabrese pasta salad is wonderful pasta dish featuring roasted red peppers served either warm or cool as a side dish or entrée.

Mediterranean Roasted Veggie Pasta Salad

Yields: 4–6 servings | Prep time: 20 minutes | Cook time: 30 minutes

Ingredients:

• 2 cups farfalle pasta (or any short pasta like penne or fusilli)
• 1 zucchini, chopped
• 1 small eggplant, chopped
• 1 yellow pepper, chopped
• 1 green pepper, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup grape tomatoes, halved
• ½ cup feta cheese, cubed
• ¼ cup fresh parsley, minced

For the Lemon-Herb Vinaigrette:

• Juice of 1 lemon
• Zest of ½ lemon
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard (optional, for extra tang)
• 1 small clove garlic, minced (optional)
• Salt and pepper, to taste

Directions:

1. Preheat oven to 400°F. Line a large baking tray with parchment paper.

1. Prep the vegetables: In a large bowl, toss chopped zucchini, eggplant, and peppers with 2 tablespoons olive oil, salt, and pepper. (Image 1) Spread evenly on the baking tray (Image 2) and roast for 25–30 minutes, stirring halfway, until tender and slightly caramelised. (Image 3)

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just past al dente – tender but not mushy. This helps maintain the right texture once the pasta is chilled. Drain the pasta and rinse it under cold water to stop the cooking process.
2. Make the vinaigrette: In a large bowl, whisk together lemon juice, zest, olive oil, Dijon mustard, garlic (if using), and a pinch of salt and pepper. (Image 4)

1. Assemble the salad: Add the pasta, roasted vegetables, halved grape tomatoes, crumbled feta, and chopped parsley to the vinaigrette and toss until everything is evenly coated. (Image 5 & 6)
2. Chill or serve immediately: This pasta salad can be served warm, at room temperature, or chilled. Flavours deepen as it sits!