Ready in just 30 minutes. This Roasted Summer Vegetable Pasta Salad is loaded with summer vegetables, and 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.
Pair this easy recipe with some grilled chicken and serve at your summer cookouts.
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Why You Will Love This Recipe
- Summer veggie pasta salad is a perfect side dish and is ready in just 30 minutes.
- This side dish is loaded with summer vegetables which give this recipe beautiful color, fresh herbs, and tossed with a delicious creamy sauce.
- This pasta dish is really flexible. It is a great way to use up and fresh vegetable you have available.
Ingredients
This is the perfect late summer dish. It is bursting with summer's best fresh produce.
Fresh Summer Veggies: Some of my favorites are corn, zucchini, red 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 kernels.
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 off. The kernels fall neatly into the pan without flying all over the counter.
Tomatoes: No cherry tomatoes? Use grape tomatoes or you can dice larger tomatoes or add 1 can of drained diced tomatoes.
Chicken Stock: Easily make this dish a vegetarian pasta salad 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, or bowtie pasta.
Parmesan Cheese: No parmesan cheese? Try substituting salty feta cheese.
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, red bell pepper, and onion into ½ 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 black 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 flavors 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 and cook until the pasta is al dente. The pasta should have absorbed most of the broth.
Do not drain the pasta water. Remove the corn cobs.
Add the roasted vegetables to the cooked pasta along with the parmesan cheese and butter. Stir to combine.
Season to taste with additional salt and pepper. Top with herbs like fresh parsley or fresh basil and freshly squeezed lemon juice.
This makes a delicious hot or cold pasta salad.
Serving Suggestions
This is a great side dish that would be perfect at a summer bbq. Try serving one of these recipes for the main dish.
- Fried Sourdough Chicken Strips or try the baked version
- Greek Marinated Chicken Kebabs
- Smoked Chicken Wings
- Traeger Smoked Bacon Wrapped Meatloaf
Variations
- Switch up the vegetables. Nearly any combination of summer vegetables will work great in this delicious pasta salad.
- Grill the vegetables instead of roasting them. If you are already cooking something on an outdoor grill or simply don't want to heat up the kitchen try grilling the vegetable instead of roasting them.
- Spice the dish up with some red pepper flakes.
Tips
- If substituting other vegetables the roasting times may need to be modified. Check out this guide to roasting vegetables for time and temperature suggestions.
Frequently Asked Questions
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.
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.
Pasta salad can be refrigerated for 5 to 7 days.
While the flavor is probably best when eaten fresh, I have frozen this pasta salad. The noodles are slightly mushy but overall the pasta salad still tastes great.
Looking For More Easy Side Dishes?
- Baked Provel Macaroni and Cheese
- Lemony Sheet Pan Chicken with Zucchini and Tomatoes
- Four Cheese Lasagna
- Four Cheese Stuffed Shells
📖 Recipe
Roasted Summer Vegetable Pasta Salad
Equipment
- sheet pan
- large pot or Dutch oven
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 chicken stock
- 2 cups elbow macaroni
- ½ cup of grated Parmesan
- 2 tablespoons of butter
- ½ cup chopped mixed fresh herbs parsley, sage, thyme, oregano, etc.
- juice from one lemon approximately 3 tablespoons
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Chop the 1 medium zucchini, 1 bell pepper, and 1 small onioninto ½ inch pieces. Add to a large sheet pan with the 2 ears of corn and 1 pint of cherry tomatoes. Drizzle with 2 tablespoons of 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 3 cups chicken stock, corn cobs, and 2 cups elbow macaroni to a large pot and bring to a boil.
- 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.
- Add the roasted vegetables to the pasta along with the ½ cup of grated Parmesan and 2 tablespoons of butter. Stir to combine.
- Season to taste with additional salt and pepper. Top with ½ cup chopped mixed fresh herbs ½ cup chopped mixed fresh herbsand freshly squeezed lemon juice.
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
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