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mediterranean roasted vegetable pasta salad

(1 rating)
Recipe by
Linda Dalton
Coconut Creek, FL

This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!

(1 rating)
yield 5 -6
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For mediterranean roasted vegetable pasta salad

  • 8 oz
    grape tomatoes
  • 1 can
    8-1/2 oz quartered artichocke hearts in water drained
  • 15
    kalamata olives pitted and halved
  • 4
    scallions chopped
  • 4 oz
    goat cheese crumbled
  • 1-1/2 c
    penne pasta (i like dreamfield's low carb)
  • olive oil or cooking spray to coat the veggies
  • salt and pepper to taste
  • 1 dash
    dried oregano
  • 1 clove
    garlic chopped
  • 1 tsp
    dijon mustard
  • 1/4 c
    plus an extra 1-2 tsp rice wine vinegar
  • 1/2 c
    olive oil, extra virgin
  • kosher salt
  • freshly ground black pepper

How To Make mediterranean roasted vegetable pasta salad

  • 1
    Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
  • 2
    Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
  • 3
    While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
  • 4
    Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.

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