Description
Roasted Vegetable Pasta Salad is a vibrant, satisfying, and simple dish combining naturally sweet roasted vegetables, smoky turkey bacon, and creamy plant-based cheese. Perfect for a quick lunch or light dinner, this salad offers freshness, heartiness, and ease in one colorful bowl with a bright and balanced dressing made from fresh lemon juice, apple cider vinegar, garlic, and olive oil.
Ingredients
Scale
Pasta
- 8 oz penne or fusilli pasta
Roasted Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, chopped
- 2 tbsp olive oil (natural)
- Salt, to taste
- Pepper, to taste
Protein and Cheese
- 6 slices turkey bacon
- 1/2 cup plant-based cheese, crumbled
Fresh Herbs
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tbsp lemon juice (natural)
- 1 tbsp apple cider vinegar (natural)
- 2 cloves garlic, minced (natural)
- 3 tbsp olive oil (natural)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare and Roast the Vegetables: Wash and chop bell peppers, zucchini, cherry tomatoes, and red onion into even-sized pieces. Toss with 2 tablespoons olive oil (natural), salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes until tender and slightly caramelized.
- Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and maintain firmness.
- Cook the Turkey Bacon: In a skillet over medium heat, cook the turkey bacon until crisp and golden brown. Let cool slightly, then chop into bite-sized pieces.
- Prepare the Dressing: In a small bowl, whisk together lemon juice (natural), apple cider vinegar (natural), minced garlic (natural), olive oil (natural), salt, and pepper until well combined and bright.
- Combine Everything: In a large mixing bowl, gently toss the cooked pasta, roasted vegetables, turkey bacon, and fresh herbs. Pour the dressing over and toss again to coat evenly. Fold in crumbled plant-based cheese for creaminess and flavor bursts.
Notes
- Cut vegetables into similar sizes to ensure even roasting and caramelization.
- Cook pasta al dente to prevent mushiness when mixed into the salad.
- Add fresh herbs right before serving to preserve aroma and vibrant flavor.
- Adjust acidity in the dressing by adding more lemon juice or apple cider vinegar (natural) to taste.
- Let the salad rest for 15-20 minutes before serving to allow flavors to meld.
- You can garnish with toasted pine nuts or sunflower seeds and extra fresh herbs for added texture and presentation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; avoid freezing to maintain texture.
- To reheat, gently warm in a skillet over low heat with a splash of olive oil (natural) or enjoy chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: roasted vegetable pasta salad, plant-based cheese salad, turkey bacon salad, healthy pasta salad, easy pasta salad recipe, quick lunch salad
