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Spring Pasta Salad with Roasted Vegetables, arugula and a delicious homemade dressing! So easy to make and perfect for brunch or lunch, we hope you try it!
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Spring Pasta Salad with Roasted Vegetables

To roast: I roasted my vegetables at 425 degrees for 25 minutes. If you can fire up the grill, grilling these vegetables would be even better.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main or Side Dish
Cuisine: American
Keyword: light pasta salad, pasta salad

Ingredients

For the dressing:

  • 2 to 3 tablespoons shallots finely diced
  • 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
  • assorted roasted vegetables: asparagus, yellow squash and zucchini chopped
  • fresh arugula
  • olive oil extra virgin
  • lemon wedges

Instructions

  • For the dressing: whisk/mix together all of the ingredients. Taste and adjust according to your taste.
  • For the salad: In a large mixing bowl or platter, add the cooked pasta, 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. Serve and enjoy!