Roasted Vegetable Pasta Salad

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Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad fits the bill, a superb salad bursting with the flavors of sweet oven-roasted vegetables, Asiago cheese, fresh oregano and sun-dried tomatoes.



  • 3 medium zucchini, cubed

  • 2 medium red bell peppers, cubed

  • 1 medium yellow pepper, cubed

  • 1 medium eggplant, peeled and cubed

  • 2 tbsp olive oil

  • 1/2 tsp kosher salt

  • 1/4 tsp freshly ground black pepper

  • 3/4 lb package fusilli pasta

  • 3/4 cup shredded semi-soft Asiago cheese

  • 3 tbsp olive oil

  • 2 tbsp white wine vinegar

  • 2 tbsp minced fresh oregano

  • 2 tbsp chopped rehydrated sun-dried tomatoes


  1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

  2. In a medium bowl, toss zucchini, red peppers, yellow peppers, eggplant, olive oil, salt and pepper. Transfer to prepared baking sheet. Roast in oven for 20-25 minutes, stirring occasionally until lightly browned. Remove from oven and cool slightly.

  3. For the pasta, in a large pot, bring lightly salted water to a boil. Cook fusilli until tender, about 12 minutes. Drain and place in a large bowl. Add roasted vegetables, Asiago cheese, olive oil, white wine vinegar, oregano and sun-dried tomatoes. Toss well to coat. Serve at room temperature or refrigerate to chill.