Spring Pasta Salad with Roasted Vegetables, arugula and a delicious homemade dressing! Perfect for Easter brunch and so easy to make, we hope you try it!
The day after most holidays in the spring or summer, I find myself making a pasta salad. I usually have leftover vegetables that I want to put to good use and some greens. Maybe a part of me also thinks a pasta salad loaded with greens, vegetables and a lighter dressing will also help since I usually indulge during most holidays. . so it’s better to go a little lighter and less heavy on the foods the Monday after.
For Easter this year, it was just the four of us. I was in Dallas with the girls for their spring break but we came back in time for Easter so we could spend it together as a family. We had our Easter dinner on Saturday this year because that’s the day I had more time to cook. For the past 2 to 3 years, I’ve ordered food from a local restaurant for Easter and then all I have to do is heat everything up. This year, I missed the deadline to order so I made everything at home by myself. I made a ribeye roast, a potato gratin, green beans, a salad and Madeline also buttered, toasted and added Maldon sea salt to some brioche rolls I bought. She was like, “can I make the rolls?” I was like uh, yes!
Spring Pasta Salad with Roasted Vegetables
On Easter Sunday, we went to church and then we went to go watch Air. This was the first time I had watched a movie in the theater in F O R E V E R. We went crazy with the theater food: hot dogs, popcorn, soda and candy so even more reason to eat lighter today.
I loved this pasta salad so much! So light and fresh and you can really enjoy this with any type of short pasta. Next time, I’m grilling the vegetables for sure.
This Easter, if you need a lovely pasta salad to add to your holiday table, I hope you make this! It’s also a lovely addition to any spring lunch or brunch! Enjoy!
Spring Pasta Salad with Roasted Vegetables
Ingredients
For the vegetables:
- 6 to 8 cups assorted vegetables: asparagus, yellow squash and zucchini* chopped
- olive oil extra virgin
- salt and pepper
- lemon zest
For the dressing:
- 2 to 3 tablespoons shallots finely diced or minced
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/3 to 1/2 cup olive oil extra virgin
- 1 to 2 tablespoons Parmesan cheese finely grated
- salt and pepper to taste
For the salad:
- 1/2 lb. cooked pasta** any short pasta: Fusilli, Penne, Bowtie, Cavatappi
- 2 handfuls fresh arugula
- 1 tablespoon olive oil extra virgin
- lemon wedges for serving
- raw radishes sliced thin, for garnish (optional)
Instructions
For the roasted vegetables:
- Preheat your oven to 400 degrees. Prep your chopped vegetables on a lined baking sheet, spreading them all in one even layer. Drizzle with olive oil, season with salt and pepper and add some lemon zest on top. Bake for about 15-20 minutes. I like the vegetables to still have a bite to them. You can roast longer if desired.
For the dressing:
- Whisk/mix together all of the ingredients. Taste and adjust according to your taste. Set aside.
For the pasta salad:
- For the salad: Using a large mixing bowl, add the cooled, cooked pasta, cooled assorted roasted vegetables and the fresh arugula. Lightly drizzle with olive oil and squeeze some fresh lemon over the top. Add the dressing and toss together until everything is nicely coated with the dressing. Garnish with lemon wedges, sliced raw radishes if desired. Serve and enjoy!
What are the main ingredients for the dressing in the Spring Pasta Salad with Roasted Vegetables?