Greek Roasted Vegetable Pasta Salad
This isn’t your average Greek Pasta Salad. Its loaded with roasted veggies, creamy feta and olives all tossed in a delicious dressing. This Greek Roasted Vegetable Pasta Salad is the perfect salad for a summer BBQ or meal prep to enjoy over a few days.
Pasta salads are one of my favorite summer staples. I love making them for easy lunches or dinners and to have in the fridge for quick meals when I am too busy to cook. I first created this Greek Roasted Vegetable Pasta Salad recipe as a quick meal option when trying to use up leftovers. I made my Sheet Pan Greek Chicken for dinner and had lots of the roasted veggies leftover. I usually add them to a lettuce based salad but decided to switch things up and add them to pasta for an easy pasta salad. The results were absolutely delicious and worthy of a permanent spot on the blog.
Why You Will Love This Roasted Vegetable Pasta Salad
- Look no further for the pasta salad that will be your new go-to for meal prep.
- It really is the perfect solution when you have extra veggies haunting your fridge.
- Roasted vegetables have never been so delicious when combined with your favorite pasta.
- This recipe is highly adaptable for every dietary restriction.
- Serve this in the summer or the cold months as a great way to enjoy the vegetables in season.
Ingredients You Will Need
- Farfalle Pasta: You really can use any kind of pasta for this, but farfalle is my personal favorite.
- Red Bell Pepper: Any of the bell peppers will work, but red peppers are common with Greek food.
- Red onion: Red onion becomes deliciously sweet when roasted. You can also use a shallot or a yellow onion.
- Zucchini: Any kind of summer or fall squash will work.
- Artichoke Hearts: Halved canned artichokes work perfectly, but you can use fresh artichokes too.
- Cherry Tomatoes: Cherry tomatoes or grape tomatoes become juicy, blistered, and so delicious when roasted.
- Kalamata Olives: If you’re not a fan of Kalamata olives, you can leave them out.
- Olive Oil: High-quality extra-virgin olive oil is classic in a Greek dressing, but you can also use avocado oil.
- Balsamic Vinegar: This adds a nice, sweet, and tangy flavor to the dressing, but you can use whatever vinegar you have on hand.
- Spices and Herbs: Dried oregano, kosher salt, and black pepper make a simple and delicious seasoning blend.
- Fresh Garlic: Be sure to finely mince the garlic for ultimate flavor! You can also use pre-minced garlic or garlic powder.
- Feta: I prefer to buy a block of feta and crumble, but you can buy crumbled feta for a quicker option.
- Fresh Basil: I love to chop the basil into ribbons for a delicious flavor in every bite.
Kitchen Tools You Will Need
- Large Baking Sheet
- Cutting Board
- Sharp Knife
- Large Pot
- Colander
- Small Bowl
- Large Serving Bowl
- Wooden Spoon
How to Make This Roasted Vegetable Pasta Salad
- Preheat the oven. Prepare and wash the vegetables, then cut them into bite-sized pieces. Quarter the artichoke hearts and cut the zucchini in half lengthwise; slice into ¼-inch-thick slices.
- Place the chopped vegetables and olives on a large sheet pan lined with parchment paper in a single layer.
- In a small bowl, stir together the dressing ingredients.
- Spoon a little bit of the sauce over the veggies and toss to coat lightly. Transfer to the oven and bake for 25-30 minutes, or until the veggies are tender and lightly golden brown.
- While the pasta is cooking, bring a large pot of salted water to a boil. Add in the pasta and cook according to package instructions until al dente. Drain and run under cold water.
- Add the pasta to a large bowl along with the roasted veggies. Add the remaining dressing, feta, and fresh basil, and toss until well incorporated. Bring to room temperature or refrigerate.
Find detailed instructions in the recipe card below
Ways to Modify
- Choose a squash according to the season for ultimate flavor and ripeness.
- Add your favorite vegetables like Brussels sprouts, sweet potatoes, mushrooms, and more.
- Use fresh herbs in place of dried, or a mix of Italian herbs instead of just oregano.
- Give it a kick of protein by adding chicken or shrimp.
- Swap the feta for a different cheese such as grated parmesan cheese or a blue cheese
- Change the acidity and try apple cider vinegar or lemon juice.
Dietary Customizations
- Leave out the garlic if your diet doesn’t permit it.
- If you are dairy-free, you can definitely leave out the feta or use dairy-free feta.
- Make this gluten-free with your favorite gluten-free pasta or use grain free pasta such as jovial or banza
Serving Suggestions
- I would recommend serving this cold or at room temperature. If you need more inspiration for cold salads, especially for a summer BBQ, you might try Mexican Couscous Salad, Asian Brussel Sprouts Salad, Cauliflower Tabbouleh Salad, or Creamy Coleslaw Salad.
- You can’t go wrong serving this with a delicious piece of grilled meat or seafood. Try Grilled Lemon and Herb Chicken, Grilled Kofta, or Asian Grilled Salmon Skewers
- As a side dish for vegans, I highly recommend Grilled Portobello Mushrooms with Pesto or Garlic and Herb Grilled Eggplant.
- In my opinion, salads with fruit are the ultimate treat and would pair wonderfully with a cold roasted vegetable salad. I love to serve Spicy Thai Mango Salad or Tomato, Peach, and Burrata Salad all summer long.
Prepping Ahead and Storing Leftovers
Meal-prep: Make all the components several hours or a day in advance. Cook the pasta and store it in an airtight container. Roast all the vegetables, then bring them to room temperature and store them in a separate container. Next, make the dressing and store it in a glass jar. Mix everything together when you’re ready to serve. Alternatively, you can make it to completion and store it in an airtight container up to a day in advance.
Leftovers: The leftovers will last for 2 to 3 days when stored well in an airtight container. Serve cold or at room temperature.
Pro Tip
The consistency may change if the pasta is a day old. To bring it back to life, add a drizzle of olive oil and give it a good stir. This is especially true of gluten-free pasta.
More Pasta Recipes You Will Love:
- Pesto Tortellini Pasta Salad
- Truffle Mushroom Pasta
- Chicken and Broccoli Pasta Bake
- Chicken Bolognese
- One-Pot Creamy Mushroom Pasta
If you make this Roasted Vegetable Pasta Salad let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Greek Roasted Vegetable Pasta Salad
Ingredients
- 10 oz farfalle pasta
- 1 red bell pepper
- 1 medium sized red onion
- 1 small sized zucchini
- 1 can artichoke hearts
- 1 ½ cups cherry tomatoes halved
- ½ cup halved pitted kalamata olives
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- 4 cloves garlic minced
- 5 oz crumbled feta
- ¾ cup fresh basil chopped into ribbons
Instructions
- Preheat the oven to 400 degrees fahrenheit
- Prep the veggies, cut the red pepper and red onion into 1 inch sized pieces. Quarter the artichoke hearts and cut the zucchini in half lengthwise, and then in half again and then slice into ¼ inch thick slices.
- Place the bell pepper, red onion, zucchini artichoke hearts, tomatoes and olives on a large sheet pan (try to ensure that everything is spread out evenly in a single layer)
- In a small bowl stir together the olive oil, balsamic vinegar, oregano, salt, pepper and garlic.
- Spoon 2 spoonfuls of the sauce over the veggies and toss to ensure they are all lightly coated. Transfer to the oven to bake for 25-30 minutes until the veggies are tender and lightly golden in color.
- While the pasta is cooking bring a large pot of salted water to a boil. Add in the pasta and cook according to package instructions until al dente. Drain in a colander and run under cold water.
- Add the pasta to a large bowl along with the roasted veggies, add in the remaining dressing, feta and fresh basil and toss until well incorporated.
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