Healthy Lunch Roasted Vegetable Pasta Salad

Name: Healthy Lunch Roasted Vegetable Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pasta; 1 zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh basil for garnish; 1/4 cup feta cheese (optional)

Highlighted under: Healthy & Light

I love making this Healthy Lunch Roasted Vegetable Pasta Salad because it’s not only delicious but also packs a punch of nutrition. The combination of roasted vegetables and pasta creates a satisfying meal that can be enjoyed hot or cold. I often prepare this salad on weekends to have a quick and healthy lunch option throughout the week. With the vibrant colors and fresh flavors, it serves as a delightful reminder of summer. Plus, it's versatile—feel free to switch up the veggies based on what’s in season or what you have on hand!

Created by

Josie Lambert

Last updated on 2026-01-06T00:31:23.190Z

When I first made this salad, I used leftover roasted veggies from another meal and tossed them with some pasta. It turned out to be a wonderfully colorful dish that had the perfect crunch. I've since refined the recipe, adding a light dressing that really ties all the flavors together. Learning to roast vegetables properly—until they caramelize—has been a game changer for me in bringing out their natural sweetness.

I also love that this pasta salad keeps well in the fridge, making it ideal for meal prep. The flavors deepen as it sits, which means it’s just as good, if not better, the next day. This step is crucial, and I recommend letting it chill for at least 30 minutes before serving to allow the ingredients to marry beautifully.

        Why You Will Love This Recipe
        Colorful, fresh veggies bursting with flavor
Nutritious and satisfying for any meal
Versatile—customize with your favorite ingredients

      

Cooking the Pasta Perfectly

Cooking the whole wheat pasta until al dente is crucial for this salad. Al dente means that the pasta is cooked through but still has a slight firmness when bitten. This texture holds up better against the roasted vegetables, preventing mushiness. I recommend tasting the pasta a minute or two before the package’s recommended cooking time—usually around 8-10 minutes—so you can catch it at just the right moment.

Once the pasta is ready, be sure to drain it thoroughly. Leaving too much water can water down the flavors in the salad. For an extra step, consider rinsing the pasta under cold water after draining. This not only helps stop the cooking process but also cools it down quickly if you prefer to enjoy the pasta salad chilled.

Perfectly Roasted Vegetables

Roasting vegetables at a high temperature of 400°F (200°C) caramelizes their natural sugars, enhancing their flavors and creating a delightful contrast in texture with the pasta. Spread the diced zucchini, bell pepper, cherry tomatoes, and onion out in a single layer on the baking sheet to ensure even cooking. Crowding the pan can lead to steaming instead of roasting, yielding a less desirable outcome.

After about 25 minutes in the oven, the vegetables should have golden edges and be tender when pierced with a fork. Don't shy away from letting them roast a bit longer if you prefer them more caramelized; keep an eye on them to avoid burning, which can change their flavor profile significantly.

Storage and Serving Suggestions

This roasted vegetable pasta salad can be stored in an airtight container in the fridge for up to five days, making it a fantastic option for meal prep. To refresh the flavors before serving, simply toss it with a splash of olive oil and a squeeze of lemon juice. This helps reinvigorate the salad and offers an additional pop of brightness.

For serving, consider pairing this pasta salad with grilled chicken or shrimp for a more substantial meal. Alternatively, it works beautifully as a side dish to accompany your favorite protein. If you have particularly picky eaters, personalize each serving with different toppings like capers or olives, allowing everyone to customize their bowl.

Ingredients

Gather the following ingredients for a delicious and healthy lunch!

Ingredients

2 cups whole wheat pasta
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh basil for garnish
1/4 cup feta cheese (optional)

Make sure to have all your ingredients prepped before starting to cook!

Instructions

Follow these steps to prepare your delicious pasta salad.

Cook the Pasta

Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions. Drain and set aside.

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, combine the zucchini, bell pepper, cherry tomatoes, and onion. Drizzle with olive oil, and sprinkle with Italian seasoning, salt, and pepper.

Toss to coat evenly and roast for 25 minutes, or until tender and caramelized.

Combine Salad

In a large bowl, mix the cooked pasta with roasted vegetables. If desired, sprinkle with feta cheese and toss gently to combine. Allow to cool for at least 30 minutes before serving.

Serve

Garnish with fresh basil before enjoying your healthy pasta salad. This dish can be served warm or chilled.

Enjoy your delicious and nutritious pasta salad!

Pro Tips

Feel free to add in or substitute any seasonal veggies or your favorite proteins like grilled chicken or chickpeas for added texture and flavor.

Ingredient Role: Whole Wheat Pasta

Whole wheat pasta is not just a healthier alternative; it also adds a nutty flavor and hearty texture that complements the roasted vegetables beautifully. The fiber content helps keep you full longer, making this pasta salad a more satisfying option for lunch. If you’d prefer a gluten-free option, consider substituting with chickpea or lentil pasta, which will offer a similar nutrient density.

In addition to its health benefits, whole wheat pasta holds sauces and dressings well, preventing the dish from becoming dry. This is particularly important if you’re preparing the salad a day ahead, as the flavors continue to develop while stored.

Vegetable Variations

The beauty of this recipe lies in its versatility. While zucchini, bell peppers, and cherry tomatoes are vibrant choices, feel free to experiment with whatever vegetables you have on hand. Seasonal veggies, like asparagus in spring or butternut squash in fall, can give the dish a fresh twist. Just ensure to cut denser vegetables into smaller pieces so they roast evenly with the others.

Additionally, you might consider adding a handful of spinach or arugula after the salad has cooled. This not only boosts the nutritional value but also adds a fresh crunch that contrasts delightfully with the pasta and roasted vegetables.

Making it Ahead of Time

This pasta salad is perfect for making ahead of time, especially when you're prepping meals for a busy week. I often whip it up on Sundays and portion it out for lunches. Just allow it to cool completely before refrigerating to prevent excess moisture and sogginess. If you've added feta cheese, it's best to keep it separate until you're ready to serve to maintain its texture.

If you plan to serve this salad at a gathering, preparing it the day before can enhance the flavors. Allowing it to marinate overnight helps all the ingredients mingle beautifully, offering a more robust taste when it's time to dig in.

Questions About Recipes

→ Can I make this salad ahead of time?

Absolutely! This salad can be prepared a day in advance. Just keep it in an airtight container in the refrigerator.

→ What other vegetables can I use?

You can use any seasonal vegetables such as asparagus, carrots, or spinach. Just make sure to roast them until tender.

→ How long does it last in the fridge?

When stored properly, this salad can last for up to 3 days in the fridge.

→ Is this recipe vegan?

Yes, it's vegan if you omit the feta cheese. The salad is still flavorful and satisfying without it.