Pasta, Recipes, Salad

Roasted Veggie Spring Pasta Salad

March 27, 2013

Last weekend I was invited to a potluck party at a friends house. I knew that about 15 people would be coming  and that most of them would most likely bring something sweet. Don’t get me wrong, I love cakes and desserts {and actually ended up baking something as well} but would not consider that a satisfying dinner. I know from personal experience that people are always happy to see something savory, whether it be a plate of vegetable sticks & flatbread with hummus or a casserole. Therefore I chose to make a pasta salad.

Pasta Salad {Health Inspirations}

In addition to the fact that most party hosts welcome a big bowl of pasta salad with open arms and a smile on their face, it can also easily be prepared hours or even a day in advance which won’t leave you tied to the kitchen in prep mode when all you want to do is get some beauty rest. I prepared the salad in the morning and let it sit for the rest of the day so that the flavors could really sink in.

The dressing is easily thrown together requiring only a couple of pantry staples and herbs. In contrast to most pasta salad dressings which are loaded with mayonnaise this salad is dressed in an olive oil and white wine vinegar concoction with a  handful of basil, a bunch of chives, garlic salt & pepper mixed in to taste.

Simple, Spring Pasta Salad

Most vegetables that I used were things I had on hand like mushrooms, bell pepper and cucumber but there are endless variations that you could try out….Spring has only just begun  {or at least I’m guessing it’s made an appearance somewhere, there’s no sign of Spring in Germany so far!!} and I assume hope we have a long summer ahead of us where this pasta salad will come in handy!


Roasted Veggie Spring Pasta Salad

makes a lot {My flat mate and I had leftovers on Sunday, Monday and Tuesday!}


For the salad:

  • 500g pasta {macaroni, shells or any other small pasta will work}
  • 2 tbsp. coconut oil
  • 300g ham cubes {optionally you could use bacon cubes}
  • 200g button mushrooms, chopped into thin slices
  • 1 red bell pepper, chopped into small pieces
  • 1 cucumber, chopped
  • 350g red and yellow cherry tomatoes, halved
  • 75g feta cheese, crumbled

For the dressing:

  • 10 tbsp. white wine vinegar
  • 6 tbsp. olive oil
  • 2 handful basil leaves, chopped
  • 1 handful chives, chopped
  • 3-4 garlic cloves, finely minced
  • salt & pepper
  • 1/2 organic vegetable bouillon cube


  1. Cook the pasta according to instructions on the pack. Drain and set aside. This can be done the night before. Transfer to a large bowl.
  2. In a skillet heat up the coconut oil and add the ham cubes. Cook until crispy. Transfer to the bowl of pasta.
  3. Then add the chopped bell pepper to the skillet and let it roast, flipping over occasionally until softened. Also add it to the pasta.
  4. Next, add the mushrooms to the skillet, let it cook until slightly golden. Add to the pasta.
  5. Then add the chopped cucumber and tomatoes {optionally these could be roasted in the oven to enhance their sweetness} to the pasta.
  6. Prepare the dressing: in a bowl mix the vinegar and oil. Add in the herbs, garlic and s&p and stir in the bouillon cube until dissolved.  Mix well.. Stir in the crumbled feta cheese at the end.
  7. Let the pasta soak up the dressng for a few hours before serving.
  8. Best served on hazy summer days but it will also taste good on lazy winter days.

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  • Reply Bec March 28, 2013 at 3:05 am

    Yum. This salad looks amazing. I’m a huge fan of pasta salads – well, anything with pasta really. Also, I was inspired by your recent posts about blog design to get some work done on mine!

  • Reply Emily @ Hungry Delights March 28, 2013 at 4:09 am

    Your pasta salad looks so beautiful and delicious. I love all the colours and the fresh ingredients. I bet it was a hit at your pot luck!

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