Roasted Vegetable and Goat Cheese Pasta Salad

A flavorful and colorful pasta salad featuring roasted Mediterranean vegetables, creamy goat cheese, and a light lemon-herb dressing. Perfect for a light yet satisfying Italian lunch.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.55/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Salad

Cuisine:

Italian•Mediterranean

Main Ingredient:

Vegetarian•Pasta

Cooking Style:

Roasting

Mood:

Comfort Food•Light & Fresh•Healthy

Ingredients

Servings

1poundPenne Pasta(Or other short pasta shape)

£0.85

1Red Bell Pepper(Diced)

£0.90

1Yellow Bell Pepper(Diced)

£0.95

1Zucchini(Diced)

£0.75

0.5Red Onion(Sliced)

£0.20

1pintCherry Tomatoes(Halved)

£2.20

4tablespoonsOlive Oil

£0.40

1teaspoonDried Oregano

£0.10

1teaspoonDried Basil

£0.10

0.5teaspoonGarlic Powder

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.05

4ouncesGoat Cheese(Crumbled)

£2.50

0.3cupFresh Parsley(Chopped, for garnish)

£0.40

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

0.3cupFresh Basil Leaves(Chopped)

£0.60

Total Cost

£10.21

£2.55 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the diced bell peppers, zucchini, red onion, and halved cherry tomatoes with 3 tablespoons of olive oil, dried oregano, dried basil, garlic powder, salt, and pepper.
3.
Spread the vegetables in a single layer on a baking sheet.
4.
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
5.
While the vegetables are roasting, cook the pasta according to package directions. Drain well and set aside.
6.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice to make the dressing.
7.
In a large bowl, combine the cooked pasta, roasted vegetables, and the lemon-herb dressing. Toss gently to combine.
8.
Gently fold in the crumbled goat cheese.
9.
Garnish with fresh parsley and chopped fresh basil before serving. Serve warm or cold.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

80g

31% of RDA

Fat

28g

40% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a more intense flavor, you can add a clove of minced garlic to the roasting vegetables.

Feel free to substitute other vegetables, such as eggplant or asparagus, based on your preference and availability.

To make this recipe ahead of time, roast the vegetables and cook the pasta in advance. Store separately and combine just before serving to prevent the pasta from becoming soggy.

A sprinkle of red pepper flakes adds a nice kick.

Cooking Equipment

Oven

Large Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Whipped Feta with Roasted Red Pepper and Pita

A creamy, tangy whipped feta dip topped with sweet roasted red peppers, perfect for serving with warm pita bread. Pairs wonderfully with a Mediterranean Pasta Salad with Goat Cheese and Roasted Vegetables.

45 minutes

4 servings

Easy

"The whipped feta provides a light and airy counterpoint to the pasta salad's heartier texture, while the roasted red pepper echoes the roasted vegetables. The creamy, slightly tangy feta also harmonizes beautifully with the goat cheese, creating a cohesive Mediterranean flavor profile."

Dessert

Lemon-Basil Panna Cotta with Balsamic Glaze

A light and refreshing Italian dessert infused with bright lemon and fragrant basil, topped with a tangy-sweet balsamic glaze. Perfect after a pasta salad or any light Mediterranean meal.

20 minutes + 4 hours chilling

4 servings

Easy

"This dessert offers a refreshing and light end to the meal. The lemon and basil in the panna cotta echo the lemon-herb dressing and fresh herbs in the pasta salad, while the balsamic glaze adds a touch of sophisticated sweetness that complements the savory flavors."

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Chef's Tips

For a more intense flavor, you can add a clove of minced garlic to the roasting vegetables.

Feel free to substitute other vegetables, such as eggplant or asparagus, based on your preference and availability.

To make this recipe ahead of time, roast the vegetables and cook the pasta in advance. Store separately and combine just before serving to prevent the pasta from becoming soggy.

A sprinkle of red pepper flakes adds a nice kick.

Roasted Vegetable and Goat Cheese Pasta Salad

Ingredients

Instructions