Roasted Summer Vegetable Pasta Salad

Ready in just 30 minutes. Roasted summer veggies and pasta makes the perfect side dish for your next backyard barbecue.

Pair it with some grilled chicken for the perfect summer meal.

This side dish is loaded with summer vegetables, fresh herbs, and tossed with a delicious creamy sauce. The secret to the sauce is as the pasta cooks the starch from the pasta combines with the chicken stock to create an easy and delicious creamy sauce.

pasta salad on a white plate

This page may contain affiliate links. I only recommend products that I would use myself. I may earn a small commission when you make purchases through these links at no additional cost to you. Thank you. As an Amazon Affiliate, I earn from qualifying purchases. For more information please read my Disclosure Policy.

roasted vegetable pasta salad ingredients

Ingredients

This is the perfect late summer dish. It is bursting with summer’s best fresh produce.

Summer Vegetables: Some of my favorites are corn, zucchini, bell peppers, and tomatoes. You can also substitute other vegetables such as yellow squash, mushrooms, eggplant, or broccoli

Corn: If you don’t have any fresh corn you can easily substitute thawed and drained frozen corn.

When cutting the corn off the cob I like to stand the cob up in the middle of the sheet pan and trim the kernels of. The kernels fall neatly into the pan without flying all over the counter.

Tomatoes: No cherry tomatoes? You can dice larger tomatoes or add 1 can of drained diced tomatoes.

Chicken Stock: Easily make this dish vegetarian by substituting vegetable stock for the chicken stock.

Pasta: I’ve used elbow macaroni but you can easily substitute any other small pasta. Try farfalle, rotini, orecchiette, penne, etc.

Fresh Herbs: Substitute dried herbs for the fresh herbs. Reduce the amount to 2 tablespoons and add them to the simmering pasta.

Equipment

  • Cutting Board: I always suggest using a large cutting board. I hate feeling cramped when I am cutting up a large number of vegetables. I like this cutting board from OXO because it has rubber grips around the edges and has a channel to catch juices before they run onto the counter.
  • Sheet Pan: I love these sheet pans because they come with their own cooling racks. They come in both half sheet pan and quarter sheet pan sizes.
  • Enamel Coated Dutch Oven: This is the workhorse of my kitchen. It works just as great on the stovetop as it does in the oven. The thick cast iron heats evenly and the enamel coating makes cleanup a breeze. Plus it comes in my favorite color.
  • Herb Scissors: Quickly and easily chop all of your herbs with these herb scissors.

Directions

Preheat your oven to 425 degrees Fahrenheit.

Chop the zucchini, bell pepper, and onion into 1/2 inch pieces. Add to a large sheet pan with the corn and tomatoes. Drizzle with olive oil and mix until the vegetables are evenly coated. Sprinkle with salt and pepper.

Roast the vegetables in the oven for 15 to 20 minutes.

While the vegetables are roasting, add the chicken stock, trimmed corn cobs, and elbow macaroni to a large pot and bring to a boil. The corn cob still has plenty of flavor to give as it simmers with the pasta.

Reduce the heat to low and cover. Simmer for 8-12 minutes stirring occasionally to prevent the pasta from sticking. The pasta should have absorbed most of the broth. Do not drain remove the corn cobs.

white dutch oven filled with roasted vegetable pasta salad

Add the roasted vegetables to the pasta along with the Parmesan and butter. Stir to combine.

Season to taste with additional salt and pepper. Top with fresh herbs and freshly squeezed lemon juice.

Frequently asked questions

Can you make pasta salad ahead of time?

Yes, I often serve this pasta salad warm but it also tastes amazing chilled in the refrigerator for a day or two. The additional time in the refrigerator gives all of the flavors time to meld together.

Does pasta salad need to be refrigerated?

Since this pasta salad isn’t mayonnaise based you have a little flexibility but I would not recommend letting this pasta salad go un-refrigerated for more than two hours.

How long does pasta salad last in the refrigerator?

Pasta salad can be refrigerated for 5 to 7 days.

Can you freeze pasta salad?

While the flavor is probably best when eaten fresh, I have frozen this pasta salad. The noodles slightly mushy but overall the pasta salad still tastes great.

Serving suggestions:

Looking for more easy pasta dishes?

tomatoes and macaroni with summer vegetables in a blue dutch oven

Tomatoes and Macaroni with Summer Vegetables

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Tomatoes and Macaroni with Summer Vegetables is loaded with summer vegetables, fresh herbs, and tossed with a delicious creamy sauce.

Ingredients

  • 1 medium zucchini (approximately 1 cup)
  • 1 bell pepper
  • 1 small onion
  • 2 ears of corn (approximately 1.5 cups) - kernels removed
  • 1-pint of cherry tomatoes
  • 2 tablespoons of olive oil
  • 3 cups (24oz) chicken stock
  • 2 cups (8oz) elbow macaroni
  • 1/2 cup of grated Parmesan
  • 2 tablespoons of butter
  • 1/2 cup chopped mixed fresh herbs (parsley, sage, thyme, oregano, etc.)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Chop the zucchini, bell pepper, and onion into 1/2 inch pieces. Add to a large sheet pan with the corn and tomatoes. Drizzle with olive oil and mix until the vegetables are evenly coated. Sprinkle with salt and pepper.
  3. Roast the vegetables in the oven for 15 to 20 minutes.
  4. While the vegetables are roasting, add the chicken stock and elbow macaroni to a large pot and bring to a boil.
  5. Reduce the heat to low and cover. Simmer for 8-12 minutes stirring occasionally to prevent the pasta from sticking. The pasta should have absorbed most of the broth. Do not drain.
  6. Add the roasted vegetables to the pasta along with the Parmesan and butter. Stir to combine.
  7. Season to taste with additional salt and pepper. Top with fresh herbs.

Notes

Substitutions

Summer Vegetables: Some of my favorites are corn, zucchini, bell peppers, and tomatoes. You can also substitute other vegetables such as yellow squash, mushrooms, eggplant, or broccoli

Corn: If you don't have any fresh corn you can easily substitute thawed and drained frozen corn.

Tomatoes: No cherry tomatoes? You can dice larger tomatoes or add 1 can of drained diced tomatoes.

Chicken Stock: Easily make this dish vegetarian by substituting vegetable stock for the chicken stock.

Pasta: I've used elbow macaroni but you can easily substitute any other small pasta. Try farfalle, rotini, orecchiette, penne, etc.

Fresh Herbs: Substitute dried herbs for the fresh herbs. Reduce the amount to 2 tablespoons and add them to the simmering pasta.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 358mgCarbohydrates: 31gFiber: 3gSugar: 7gProtein: 10g

This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for Reading!

I publish new recipes every week! Sign up for my email newsletter to be the first to know when new recipes are published.

You can also follow along on InstagramPinterest, and Facebook for more recipe updates.

If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi.

Tomatoes and Macaroni tablescape

Summer pasta salad

Leave a Reply

I accept the Terms and Conditions and the Privacy Policy