Pasta Salad with Roasted Vegetables

tomatoes and macaroni with summer vegetables in a blue dutch oven

5 from 1 vote

This Pasta Salad with Roasted Vegetables is loaded with all of summer's best vegetables, fresh herbs, and tossed in a delicious creamy sauce.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish Recipes

Cuisine: American

Servings: Servings

Calories: 296kcal

Author: Erica Schramek

Equipment

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

US Customary - Metric

Instructions

Preheat your oven to 425°F (220°C).
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

If substituting other vegetables, the roasting times may need to be modified. Check out this guide to roasting vegetables for time and temperature suggestions.

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.

Easily make this dish a vegetarian pasta salad by substituting vegetable stock for the chicken stock.

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

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.

Storage: Pasta salad can be refrigerated in an airtight container for 5 to 7 days.

Nutrition