Recipe: Roasted veggie pasta salad


It’s heating up in the Tri-State, which means BBQs and picnics are on the horizon. Pasta salad is a staple at many of these gatherings, but, often, Aunt Deedee’s macaroni salad and cousin Marci’s variation are covered in fattening mayonnaise or salad dressing.

In this lightened-up pasta salad, the mayonnaise is replaced with a yummy lemon poppy seed dressing and the vegetables are roasted for added flavor.

See the recipe below or click here for a printable version.


Roasted Veggie Pasta Salad



  • 2 cups cooked penne pasta (or your favorite shape), drained and rinsed
  • 1 medium zucchini sliced about 1/4-inch thick
  • 1 medium yellow summer squash, sliced about 1/4-inch thick
  • 1 medium red, green or orange bell pepper, cut in 1-inch squares
  • 1 small eggplant sliced in 1/4-inch slices (optional)
  • 1 red onion, sliced (optional)
  • 10-15 cherry tomatoes, cut in half
  • 2 TBSP olive oil
  • 1 TSP salt
  • 1/2 TSP garlic powder
  • 1/4 cup fresh basil, chopped
  • Lemon Poppy Dressing (recipe below)


Lemon Poppy Dressing

  • 2/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 TSP Dijon mustard
  • 1 TBSP honey (optional)


  1. Preheat oven to 350.
  2. Spread the veggies in a single layer on a large baking sheet lined with foil or parchment.
  3. Drizzle with olive oil.
  4. Roast for about 30 minutes or until the vegetables begin to brown.
  5. Toss the roasted vegetables and pasta to combine.
  6. Add the dressing and toss to coat.
  7. Sprinkle on the basil.
  8. Serve either at room temperature or chilled.
  9. Store leftover salad in the refrigerator.