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Refreshing Summer Pasta Salad with Lemon Vinaigrette

This vibrant Summer Pasta Salad with Lemon Vinaigrette and Roasted Veggies is a refreshing dish perfect for picnics and gatherings.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Salad
Cuisine: Italian
Keyword: vegan, pasta salad, summer, lemon vinaigrette
Servings: 6 servings
Calories: 250kcal
Author: Dana Ramsey

Equipment

  • Oven
  • Large pot
  • Baking sheet
  • Mixing bowl
  • Small bowl
  • Whisk

Ingredients

Group: Pasta Salad

  • 8 ounces pasta (bowtie or fusilli recommended)
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cooked chickpeas (canned, rinsed)
  • 1 Tbsp. olive oil
  • Salt and pepper, to taste
  • Fresh basil, for garnish

Group: Lemon Vinaigrette

  • 1 large lemon (zest and juice)
  • 1 tsp. Dijon mustard
  • 1 Tbsp. honey
  • ⅓ cup extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  • Preheat your oven to 425°F (220°C).
  • On a large baking sheet, toss together the diced zucchini, red bell pepper, and corn with olive oil. Season with salt and pepper and roast for about 20 minutes, stirring halfway through.
  • While veggies are roasting, cook the pasta in salted boiling water according to package instructions. Drain and rinse under cold water.
  • In a small bowl, whisk together lemon zest, lemon juice, mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.
  • In a mixing bowl, combine the cooked pasta, roasted veggies, and chickpeas. Pour the vinaigrette over and toss to combine. Garnish with fresh basil and let sit for 30 minutes before serving.

Notes

This salad is customizable with various seasonal vegetables and can be made ahead for gatherings.