Roasted Vegetable Pasta Salad Recipe

Name: Roasted Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g spiral pasta; 2 None yellow peppers; 2 medium courgettes, diced; 225 g mushrooms, halved or quartered; 6 stems thyme; 100 g cherry tomatoes, halved; 1 tbsp oregano, chopped + some for garnishing; 1 tsp paprika; 125 g light mozzarella balls; 100 g low fat plain yoghurt; 1 tbsp white wine vinegar; 1 tbsp tomato paste; 3 tbsp water

Servings: persons

200 g spiral pasta
2 None yellow peppers
2 medium courgettes, diced
225 g mushrooms, halved or quartered
6 stems thyme
100 g cherry tomatoes, halved
1 tbsp oregano, chopped + some for garnishing
1 tsp paprika
125 g light mozzarella balls
100 g low fat plain yoghurt
1 tbsp white wine vinegar
1 tbsp tomato paste
3 tbsp water

1
Cook the pasta according to the package instructions and set aside. Preheat your oven's broiler.
2
To make the roasted vegetables, broil the peppers, skin-side up, until the skin is blistering and beginning to burn. Remove the skin immediately and cut into rough pieces. Adjust the oven temperature to 400u00b0F. Place the zucchinis, mushrooms and thyme in a baking dish, drizzle with oil and roast for 15-20 mins, adding the the tomatoes and chopped peppers after 10-15 mins.
3
Meanwhile, to make the dressing, mix the yogurt, vinegar, tomato paste and 3 tbsp water in a bowl and season to taste with salt and pepper.
4
Mix the oregano and paprika together on a plate. Roll the mozzarella balls in the seasonings to coat. Mix the pasta, vegetables and dressing, divide between 4 bowls and place the mozzarella balls on top. Garnish with oregano leaves.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g spiral pasta, 2 None yellow peppers, 2 medium courgettes, diced, 225 g mushrooms, halved or quartered, and more.

Yes, Roasted Vegetable Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Vegetable Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions