• Prep Time: 10 MINS
  • Cooking Time: 4 HOUR
  • Serves: 12

Roasted Vegetable Pasta Salad

  • Recipe Submitted by on

 Ingredients List

  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1 cup diced red onion
  • 1 cup diced carrot
  • 1 cup diced button mushrooms
  • 1 cup red bell pepper, diced
  • 2 TBS olive oil
  • 2-3 sprigs fresh thyme (optional)
  • 12 oz. dry tri-colored rotini pasta
  • 1 - 4 oz. can sliced black olives
  • .25 pound thick sliced Genoa salami, diced
  • 1 cup grape tomatoes, halved
  • 4 oz. provolone cheese, diced
  • 1/4 cup grated Parmesan cheese
  • 1 - 2 cups of your favorite zesty Italian Salad Dresssing


Heat oven to 425 degrees F. Line a large baking sheet with parchment.
Toss the zucchini, yellow squash, onion, carrots, mushrooms, and red bell pepper with the olive oil. Spread in single layer on prepared baking sheet in single layer. Season with salt and pepper, Place thyme springs on baking sheet on top of vegetables if using.
Bake in oven until crisp tender about 15 minutes. When done, remove the springs of thyme and set veggies aside.
While veggies are roasting, cook the pasta according to package directions. Rinse and drain. Place in a large bowl.
Add warm roasted veggies, olives, tomatoes, and Genoa salami to the pasta. Gently toss.
Starting with 1 cup, add in zesty Italian dressing and toss. If the veggies and pasta are cooled to room temperature at this point, you can add the cheeses and toss. If still hot, let sit at room temperature until just warm and add in the cheeses.
If needed, add more dressing and taste for salt and pepper, add as needed. Refrigerate for at least 4 hours to allow flavors to combine.
Serve cold or at room temperature.

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