Roasted Vegetable and Quinoa Pasta Salad Recipe
Roasted vegetable and quinoa pasta salad struts into your kitchen like it owns the place, and honestly—it kind of does.
This bowl mixes hearty pasta with nutty quinoa, giving you energy to handle life’s drama without reaching for chocolate at 10 a.m.
Roasted zucchini, peppers, and carrots turn gloriously golden, proving vegetables can indeed be sexy if treated with enough olive oil.
A zesty lemon dressing ties everything together, adding brightness that practically shouts, “I’m healthy, but still tastier than Karen’s sad desk salad.”
Serve this beauty warm or chilled—it thrives at picnics, potlucks, or secretly eaten over the sink.
Roasted Vegetable and Quinoa Pasta Salad Recipe
A hearty vegan pasta salad with quinoa, roasted vegetables, and tangy lemon dressing—nutritious, flavorful, and perfect for any gathering.
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss zucchini, pepper, carrots, and onion with 2 tbsp olive oil, salt, and pepper. Roast 20–25 minutes.
- Cook pasta in boiling water for 10 minutes. Drain and rinse.
- Cook quinoa according to package instructions, about 15 minutes. Fluff with fork.
- In a small bowl, whisk lemon juice, garlic, and 1 tbsp olive oil.
- In a large bowl, combine pasta, quinoa, roasted vegetables, and dressing.
- Toss well and garnish with parsley. Serve warm or chilled.
Notes
Nutritional Values (per serving)
- Calories: 390
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 59g
- Fiber: 9g
- Protein: 13g
Vitamins and Minerals (per serving)
- Vitamin C: 32%
- Vitamin A: 18%
- Iron: 16%
- Folate: 19%
- Magnesium: 20%
Additional Notes/Tips
- Add toasted pine nuts for crunch.
- Drizzle balsamic glaze for extra flair.
- Store leftovers in the fridge for 3 days—it gets even better overnight.
