Roasted Summer Vegetable Pasta
Updated Jul 14, 2025, Published on Aug 26, 2024
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This Roasted Summer Vegetable Pasta is a fantastic easy weeknight dinner because there's almost no hands-on cooking.
- Prep your vegetables
- Roast the vegetables in the oven
- Cook pasta
- Mix everything together
- ENJOY!
I don't think you can ever have too many easy pasta recipes in your arsenal. Plus you can't go wrong with a recipe that features so much delicious summer produce such as zucchini, yellow squash, tomatoes, and bell peppers. Keep reading to learn how to make this summery dish!
What if I can't find the garlic & chive feta dip?
The pasta is tossed with a creamy feta dip and some pasta water to form a luxurious sauce. I used the Cedar's Foods Garlic & Chive Feta Dip to form a creamy pasta sauce for this recipe. If you don't have access to this feta dip, I suggest making my Whipped Feta recipe and mixing in 1 clove of minced garlic and a sprinkle of thinly sliced fresh chives to create a similar texture and flavor profile.
Alternatively, the pasta doesn't need to be creamy for this recipe. You could simply toss the pasta with extra virgin oil and mix in the roasted vegetables, lemon juice, and season as desired with salt & black pepper. Sprinkle with some feta crumbles if you still want that feta flavor!
Recipe Tip
Make sure to reserve about a cup of pasta water before draining the pasta! You likely won't use it all, but it's better to have too much than too little. The pasta water helps creates a luxurious sauce. The feta dip is pretty thick, so the hot pasta water is added gradually to thin out the sauce as needed to help evenly coat the pasta.
What ingredients do I need for this Roasted Summer Vegetable Pasta?
- 10 oz Cherry Tomatoes, or grape tomatoes
- 1 medium Zucchini , cut into 1 inch or so pieces
- 1 medium Yellow Squash, cut into 1 inch or so pieces
- 1 small Orange Bell Pepper, cut into 1 inch or so pieces (or use bell pepper of choice)
- 1/2 medium Red Onion, thinly sliced
- 4 cloves Garlic, keep the skin on while roasting
- 1 tbsp Extra Virgin Olive Oil, or more as needed
- 1/2 tsp Kosher Salt, or to taste
- 1/2 tsp Black Pepper, or to taste
- 8 oz Pasta, I used mezze rigatoni; reserve 1 cup pasta water
- 1/4 cup Cedar's Foods Garlic & Chive Feta Dip, see note
- 1 tbsp Lemon Juice
- Fresh Parsley, optional to serve
How do I make this Roasted Summer Vegetable Pasta?
- Preheat the oven to 400 degrees F. Add the cherry tomatoes, diced zucchini, diced squash, diced bell pepper, and sliced red onions to a large bowl. Add the extra virgin olive oil, salt, and black pepper. Toss to coat. Add additional oil, salt, or black pepper as needed.
- Transfer the vegetables and skin-on garlic cloves to a large baking sheet. Place the baking sheet in the preheated oven and bake for about 30 minutes or until the vegetables are tender and lightly-charred. Optionally, toss the vegetables about halfway through cooking.
- Meanwhile, cook the pasta to al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- Add the drained pasta back to the pot. Mix in the garlic & chive feta dip. Add splashes of pasta water to thin out the feta dip and form a creamy sauce that coats the pasta.
- Transfer the roasted vegetables and lemon juice to the pasta. Stir until everything is well combined. Divide the pasta among bowls and optionally serve with fresh parsley.
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Roasted Summer Vegetable Pasta
Ingredients
- 10 oz Cherry Tomatoes, or grape tomatoes
- 1 medium Zucchini , cut into 1 inch or so pieces
- 1 medium Yellow Squash, cut into 1 inch or so pieces
- 1 small Orange Bell Pepper, cut into 1 inch or so pieces (or use bell pepper of choice)
- 1/2 medium Red Onion, thinly sliced
- 4 cloves Garlic, keep the skin on while roasting
- 1 tablespoon Extra Virgin Olive Oil, or more as needed
- 1/2 teaspoon Kosher Salt, or to taste
- 1/2 teaspoon Black Pepper, or to taste
- 8 oz Pasta, I used mezze rigatoni; reserve 1 cup pasta water
- 1/4 cup Cedar's Foods Feta Dip, see note
- 1 tablespoon Lemon Juice
- Fresh Parsley, optional to serve
Instructions
- Preheat the oven to 400 degrees F. Add the cherry tomatoes, diced zucchini, diced squash, diced bell pepper, and sliced red onions to a large bowl. Add the extra virgin olive oil, salt, and black pepper. Toss to coat. Add additional oil, salt, or black pepper as needed.
- Transfer the vegetables and skin-on garlic cloves to a large baking sheet. Place the baking sheet in the preheated oven and bake for about 30 minutes or until the vegetables are tender and lightly-charred. Optionally, toss the vegetables about halfway through cooking.
- Meanwhile, cook the pasta to al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- Add the drained pasta back to the pot. Mix in the garlic & chive feta dip. Add splashes of pasta water to thin out the feta dip and form a creamy sauce that coats the pasta.
- Transfer the roasted vegetables and lemon juice to the pasta. Stir until everything is well combined. Divide the pasta among bowls and optionally serve with fresh parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
