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Roasted Vegetable Pasta Salad

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Pasta Salad

Grilled Vegetable Pasta Salad

S. Wongkaew

Perfect in summer or winter, the roasted vegetable pasta salad is easy to make and a nutritious and delicious comfort food.

The salad consists of penne pasta mixed with roasted vegies including eggplant, zucchini, cherry tomatoes, green peppers and asparagus. The vegetables are topped with crumbled feta and a balsamic, olive oil dressing.

Fresh herbs such as cilantro or sweet basil also go well with the salad.


  • Penne pasta for 2
  • 2 zuchinnis, sliced into inch rounds
  • 10 cherry tomatoes
  • 1 large green pepper, sliced
  • A handful of feta cheese
  • 1/2 small eggplant, sliced into squares
  • 5 asparagus spears
  • 1/4 cup of extra virgin olive oil
  • 1/8 cup of balsamic vinegar
  • Sea salt & freshly ground black pepper
  • A handful of feta cheese
  • Freshly sweet basil or cilantro
  • 2 Tbsp olive oil


  1. Pre-heat the oven to 350F. Wash and chop the vegetables and then pat dry with a paper towel.
  2. Place the vegetables in a large baking tray and drizzle 2 Tbsp of olive oil over them. Sprinkle on a little sea salt and pepper.
  3. Roast the vegetables for 15 minutes then remove from oven and set aside.
  4. Meanwhile, bring some water to the boil in a large pot. Once the water is boiling, add the pasta and following packet instructions.
  5. Stir occasionally to stop pasta from sticking together.
  6. Drain the pasta and place in a large mixing bowl. Add the roasted vegetables, crumbled feta and 1/4 tsp of sea salt. Stir well to combine. Add the extra virgin olive oil and balsamic vinegar. Tear up some basil or cilantro and sprinkle on top. Serve.
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