This warm pasta salad makes a satisfying main course or a flavorful side dish for any occasion. Adjust the seasoning and ingredients according to your taste preferences, and feel free to customize with additional herbs or toppings. Best part is this pasta salad can be enjoyed warm or cold and it has so much flavor!

Warm Pasta Salad with Roasted Tomatoes and Zucchini

11 ingredients | 35 minutes | 4-6 servings

Ingredients:

- 16 ounces (about 450g) of pasta (penne, fusilli, or your choice)

- 4 cups cherry tomatoes, halved

- 3 medium zucchinis, diced

- 6 cloves garlic, minced

- 1/4 cup olive oil

- Salt and black pepper, to taste

- 1/2 teaspoon red pepper flakes (optional, for heat)

- 1/4 cup balsamic vinegar

- 1/2 cup fresh basil leaves, chopped

- ¼ cup fresh chives, chopped

- 1/2 cup grated Parmesan cheese or shaved Pecorino Romano cheese

Directions:

1. Preheat the Oven:

- Preheat your oven to 400°F (200°C).

2. Prepare the Vegetables:

- In a large mixing bowl, toss the halved cherry tomatoes, sliced zucchini rounds, minced garlic, and red pepper flakes (if using) with 1/4 cup of olive oil until well coated.

- Season the vegetables generously with salt and black pepper.

3. Roast the Vegetables:

- Spread the seasoned vegetables in a single layer on two baking sheets lined with parchment paper.

- Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

4. Cook the Pasta:

- While the vegetables are roasting, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente.

- Once cooked, drain the pasta and transfer it to a large mixing bowl.

5. Combine Pasta and Vegetables:

- Add the roasted vegetables to the bowl with the cooked pasta.

- Drizzle the balsamic vinegar over the pasta and vegetables.

- Gently toss everything together until well combined.

6. Serve:

- Transfer the warm pasta salad to a serving platter.

- Sprinkle chopped fresh basil leaves,chives and grated cheese over the top.

- Serve immediately.

Hints & Tips

Leftovers - store in an airtight container in the fridge for up to 4 days.

Tips:

1. You could also grill your veggies if you want that nice char flavor!

2. You can use up whatever veggies you have sitting in the fridge and roast them up for this pasta salad.  I used a combination of zucchini, squash, tomatoes, asparagus, bell pepper and red onion, but you could also use broccoli, cauliflower, eggplant, mushrooms, corn, and beyond.  You really can’t go wrong!