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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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5 from 1 vote

Spring Pasta Salad with Roasted Vegetables

I love adding thinly sliced raw radishes on top for garnish. Spring peas would also be a lovely garnish!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main or Side Dish
Cuisine: American
Keyword: light pasta salad, pasta salad
Servings: 6
Author: hipfoodiemom

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!

Notes

*I will generally use 1 bunch asparagus and 1-2 medium sized yellow squash and 1-2 zucchini (chopped); depending on how many veggies you want 
**If wanting more pasta, make 1 pound of pasta. If making 1 pound of pasta, you may want to double the dressing recipe.