Roasted Veggie Pasta Salad with Herb Vinaigrette & Feta

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Roasted Veggie Pasta Salad with Herb Vinaigrette & Feta! Fresh roasted vegetables, tender pasta, and a zesty herb dressing come together for a light, flavorful meal that’s perfect for lunch or dinner.

Roasted Veggie Pasta Salad with Herb Vinaigrette & Feta

Roasted Veggie Pasta Salad with Herb Vinaigrette & Feta! Fresh roasted vegetables, tender pasta, and a zesty herb dressing come together for a light, flavorful meal that's perfect for lunch or dinner.
This week's recipe features roasted zucchini, cherry tomatoes, and red onion tossed with pasta and a homemade herb vinaigrette. Finished with optional feta cheese for a creamy, savory touch, it's a simple and satisfying dish packed with fresh flavors. Enjoy warm or chilled
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Ingredients
  

Ingredients:

  • 2 medium zucchini sliced into half-moons
  • 1 pint cherry tomatoes halved
  • 1 red onion sliced
  • 3 tablespoons olive oil for roasting
  • Salt and pepper to taste
  • 12 oz pasta penne or fusilli

Herb Vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh herbs basil, parsley, or a mix

Optional:

  • 1/2 cup crumbled feta cheese
  • Sliced black olives

Instructions
 

Instructions:

  • Preheat oven to 400°F (200°C).
  • Toss zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until tender and slightly caramelized.
  • While veggies roast, cook the pasta in salted water according to package instructions. Drain and let cool slightly.
  • In a small bowl, whisk together the vinaigrette: olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and herbs.
  • In a large bowl, combine the cooked pasta, roasted vegetables, and vinaigrette. Toss to coat evenly.
  • If desired, sprinkle feta cheese on top before serving.
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