This Roasted Vegetable and Sun-Dried Tomato Pasta Salad is healthy, colorful, and has the most amazing flavor. First, we’ll roast our delicious veggies, add some more fresh ingredients, then toss everything in a creamy, honey-Dijon dressing that ties everything together. This one might just be your new favorite pasta salad. :)
WHY YOU’LL LOVE THIS ROASTED VEGGIE & SUN-DRIED TOMATO PASTA SALAD
Healthy and satisfying: Loaded with veggies, healthy fats, and just the right amount of creamy dressing — it’s a lighter take on traditional pasta salad that still feels filling.
Packed with flavor: Roasted vegetables, tangy sun-dried tomatoes, and a creamy homemade dressing make every bite delicious.
Great year-round: Made with simple ingredients like sweet potatoes, zucchini, and sun-dried tomatoes that are easy to find any time of year.
Perfect for meal prep or parties: It holds up beautifully in the fridge and tastes even better the next day, making it ideal for gatherings, lunches, or side dishes.
INGREDIENTS
- Fresh Vegetables: Use a mix of sturdy, roast-friendly veggies like sweet potatoes, zucchini, and red onion. Aim for similar-sized pieces so they roast evenly.
- Sun-Dried Tomatoes: Look for oil-packed sun-dried tomatoes — they’re softer and more flavorful. You can even use a little of the oil from the jar in your dressing or for roasting.
- Pasta: Rotini or farfalle (bowtie) work best because the dressing and chopped veggies cling to the curves and ridges. Any short pasta will do in a pinch.
- Greens: Kale or baby spinach both hold up well in this salad. Kale stays firmer, while spinach gives a softer texture — use whichever you prefer.
- Cheese: Goat cheese or feta crumble easily and mix well without overpowering the other ingredients. Add it after tossing so it doesn’t melt into the dressing.
- Creamy Honey-Dijon Dressing: Made with olive oil, mayo, honey, Dijon mustard, a splash of vinegar and a few seasonings. It comes together in minutes — just whisk and adjust to taste.
For another delicious pasta salad, check out my super popular Cucumber Pasta Salad!
STEP-BY-STEP INSTRUCTIONS
ROAST: Preheat oven to 425°F. In a medium bowl, add the sweet potatoes, red onion, and zucchini. Drizzle with 1-2 tablespoons of olive oil (or a bit of sun-dried tomato oil), salt, and pepper. Toss so that everything is coated. (To ensure everything cooks evenly, cut the veggies to the size listed on the ingredient list.)
Spread veggies evenly onto a baking sheet. If needed, use two baking sheets so that nothing is overlapping. Cook for 15-20 minutes, stirring halfway, until tender when poked with a fork. Cool completely.
COOK PASTA: Cook pasta according to package directions. Drain and rinse under cold water to stop the cooking and to help pasta cool off. While pasta cooks, make the dressing.
MIX DRESSING: In a small bowl, whisk together all of the dressing ingredients until smooth and creamy. Adjust seasoning to taste.
ASSEMBLE: In a large serving bowl, combine cooled pasta, roasted vegetables, chopped sun-dried tomatoes, and spinach. Pour the dressing over and toss gently until everything is evenly coated. Add the feta cheese and gently toss one more time. Serve immediately at room temperature or cover and put in the refrigerator until ready to eat. (This pasta salad can be enjoyed both cold or at room temp.)
TIPS & NOTES
Cut veggies to the right size: Make sure to cut the veggies to the size listed on the ingredient list. This helps ensure that all the vegetables roast evenly.
Let everything cool: Make sure the pasta and roasted veggies are completely cool before tossing — this keeps the dressing from getting greasy.
Use what you have: Swap in other roast-friendly veggies like bell peppers, carrots, or cauliflower depending on what’s in your fridge.
Make it ahead: This pasta salad keeps well in the fridge for up to 3 days — just give it a stir before serving.
Roasted Veggie and Sun-Dried Tomato Pasta Salad
Ingredients
- 12 oz rotini or farfalle pasta
- 1 medium sweet potato (yam) peeled and diced into ½ inch cubes
- 1 small red onion sliced
- 1 zucchini halved and cut into ½ inch thick pieces
- 1 cup sun-dried tomatoes chopped
- 1 cup fresh spinach chopped
- ½ cup crumbled feta cheese
- salt & pepper to taste
For the Creamy Honey-Dijon Dressing:
- ½ cup extra virgin olive oil
- ¼ cup mayonnaise
- 1 tsp minced garlic
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey
- ½ tsp salt
- ½ tsp Italian seasoning
Instructions
- ROAST: Preheat oven to 425°F. In a medium bowl, add the sweet potatoes, red onion, and zucchini. Drizzle with 1-2 tablespoons of olive oil (or a bit of sun-dried tomato oil), salt, and pepper. Toss so that everything is coated. (To ensure everything cooks evenly, cut the veggies to the size listed on the ingredient list.)
- Spread veggies evenly onto a baking sheet. If needed, use two baking sheets so that nothing is overlapping. Cook for 15-20 minutes, stirring halfway, until tender when poked with a fork. Cool completely.
- COOK PASTA: Cook pasta according to package directions. Drain and rinse under cold water to stop the cooking and to help pasta cool off. While pasta cooks, make the dressing.
- MIX DRESSING: In a small bowl, whisk together all of the dressing ingredients until smooth and creamy. Adjust seasoning to taste.
- ASSEMBLE: In a large serving bowl, combine cooled pasta, roasted vegetables, chopped sun-dried tomatoes, and spinach. Pour the dressing over and toss gently until everything is evenly coated. Add the feta cheese and gently toss one more time. Serve immediately at room temperature or cover and put in the refrigerator until ready to eat. (This pasta salad can be enjoyed both cold or at room temp.)
