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Roasted Veggie Pasta Salad

Roasted Veggie Pasta Salad I love raw vegetables in pasta salad, but when I take the time to roast the vegetables first, the flavor deepens to something truly special. I do not add oil to the dressing, as there is oil used in the roasting process that seems sufficient.

Makes about 6 cups of salad.


  • 2 c uncooked short cut pasta
  • 1 medium eggplant, peeled
  • 1 small bell pepper, deseeded
  • 1 small onion
  • 3 medium Roma tomatoes
  • 4 cloves garlic
  • 1 jalapeno pepper, deseeded
  • 2 Tbsp olive oil
  • 1 c diced Mozzarella cheese (4-6 oz)
  • 12 ripe black olives, halved
  • 1 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 1 Tbsp fresh thyme leaves (or 1 tsp dry)
  • 1 Tbsp fresh basil, minced (or 1 tsp dry)
  • 1 tsp sugar
  • 1 tsp sea salt
  • 1/4 tsp black pepper


  1. Cook pasta in salted boiling water, according to package directions for al dente. Drain and set aside to cool.
  2. Preheat oven to 450 degrees F.
  3. Cut eggplant into 1/2 inch dice. Cut bell pepper, onion, and tomatoes into bite-sized pieces. Leave jalapeno and garlic cloves whole.
  4. On 1-2 large baking sheet(s), place all the above vegetables and drizzle with oil. Toss until all are well coated.
  5. Roast for 45 minutes, turning once. Remove and cool.
  6. Mince jalapeno and add only part of it, or according to heat desired. Mince garlic and place in a large bowl with the jalapeno, eggplant, bell pepper, onion, and tomatoes. Add pasta, mozzarella, and olives.
  7. In a small bowl, whisk together lemon juice, vinegar, thyme, basil, sugar, salt and pepper. Pour over salad and toss well.
  8. Cover tightly and refrigerate until served.

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