Description
A vibrant Roasted Vegetable Pasta Salad combining colorful roasted vegetables, smoky turkey bacon, and a zesty natural dressing. This easy and nutritious dish offers a delightful mix of textures and fresh herbs, perfect for lunch, dinner, or as a crowd-pleasing side. Ideal for meal prep or entertaining, it delivers fresh, wholesome flavors all year round.
Ingredients
Scale
Protein
- 4 slices turkey bacon, chopped
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, chopped
Pasta
- 8 ounces short pasta (penne or fusilli)
Fresh Herbs
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Dressing (natural)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Roast the Vegetables: Preheat the oven to 425°F (220°C). Chop the bell peppers, zucchini, cherry tomatoes, and red onions into bite-sized pieces. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 20-25 minutes until tender and caramelized on the edges.
- Cook the Pasta: While the vegetables roast, bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking and keep the pasta firm and separate.
- Prepare the Turkey Bacon: Cook the turkey bacon over medium heat in a skillet until crisp. Drain on paper towels and chop into small pieces.
- Mix the Dressing (natural): In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, minced garlic, Dijon mustard (natural), salt, and pepper until well combined.
- Toss Everything Together: In a large mixing bowl, combine roasted vegetables, cooked pasta, turkey bacon, and fresh herbs. Pour dressing over the salad and toss gently to coat. Adjust seasoning as needed.
Notes
- Cut vegetables uniformly for even roasting.
- Rinse pasta under cold water to prevent clumping.
- Chill the salad for at least 30 minutes to blend flavors.
- Add fresh herbs just before serving for vibrant taste.
- Keep extra dressing on the side for added zing.
- Serve with toasted pine nuts or sunflower seeds for crunch.
- Top with crumbled plant-based feta for extra creaminess and tang.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: roasted vegetable pasta salad, turkey bacon pasta salad, healthy pasta salad, gluten free pasta salad, colorful vegetable salad
