Roasted Vegetable Antipasto Pasta Salad with Chickpeas

Prep: 15 minCook: 20 min8 servingsmediumItalian
Roasted Vegetable Antipasto Pasta Salad with Chickpeas

A hearty Mediterranean-inspired pasta salad featuring roasted cherry tomatoes and zucchini, protein-rich chickpeas, briny olives, and cubes of mozzarella in a honey-sweetened red wine vinaigrette. The roasting process caramelizes the vegetables, adding depth and sweetness that balances the tangy dressing. Perfect for potlucks, meal prep, or summer gatherings, this substantial salad improves as it sits and flavors meld. The combination of textures from tender pasta, creamy cheese, and roasted vegetables creates a satisfying dish that works as a main course or generous side.

VegetarianDairy-FreeNut-Free

Ingredients

8 servings
  • 16 oz rotini
    gluten-free pasta1:1gluten-free

    any shape works

  • 1 pint cherry tomatoes, halved
  • 1 zucchini, halved or quartered
  • 15 oz canned chickpeas, drained and rinsed
    white beans1:1variation

    cannellini or great northern

    Full guide →
  • 20 olives, pitted and roughly chopped or sliced
  • 8 oz mozzarella or provolone cheese, cubed(optional)
    vegan cheese or nutritional yeast1:1vegan

    omit for vegan option

    Full guide →
  • ¾ cup extra-virgin olive oil
  • extra-virgin olive oil, for roasting vegetables
  • ½ cup red wine vinegar
  • ¼ cup honey
    maple syrup1:1vegan

    for vegan version

    Full guide →
  • 1 tablespoon oregano
  • 1 teaspoon kosher salt
  • kosher salt, for roasting vegetables
  • ½ teaspoon pepper
  • pepper, for roasting vegetables

Instructions

  1. 1

    Mix tomatoes and zucchini with olive oil and season with salt and pepper in a small bowl

  2. 2

    Spread seasoned vegetables on parchment-covered baking sheet and bake until browned

  3. 3

    Cook pasta according to package directions, drain and rinse with cool water

  4. 4

    Whisk together olive oil, vinegar, honey, oregano, salt, and pepper in a large bowl

  5. 5

    Add chickpeas, olives, and cheese to the dressing bowl

  6. 6

    Add cooked pasta and roasted vegetables to bowl and mix together

Tips

Tip 1

Let the salad rest for at least 30 minutes before serving to allow flavors to meld and the pasta to absorb the dressing.

Tip 2

Use a variety of olive types like kalamata, castelvetrano, or green olives for more complex flavor.

Tip 3

Cut vegetables uniformly so they roast evenly and finish cooking at the same time.

Good to Know

Storage

refrigerate up to 4 days in airtight container

Make Ahead

can be made 1 day ahead, flavors improve overnight

Serve With

room temperature or chilled

See pairing guide →

Common Mistakes

Watch

drain and rinse pasta with cool water to avoid sticky, clumpy salad

Watch

season vegetables before roasting to avoid bland flavor

Substitutions

Vegan Options

mozzarella→
vegan cheese or nutritional yeast1:1vegan

omit for vegan option

Full guide →
honey→
maple syrup1:1vegan

for vegan version

Full guide →

Gluten-Free Swaps

rotini→
gluten-free pasta1:1gluten-free

any shape works

General Alternatives

chickpeas→
white beans1:1variation

cannellini or great northern

Full guide →
Find more substitutions →

FAQ

Can I make this salad ahead of time?

Yes, this salad actually improves when made a day ahead as the flavors have time to meld. Store covered in the refrigerator and bring to room temperature before serving.

What if I don't have honey for the dressing?

You can substitute maple syrup, agave nectar, or even a tablespoon of sugar. The sweetness balances the acidity of the vinegar in the dressing.

How long will this pasta salad keep?

Stored in the refrigerator, this salad will keep for up to 4 days. The vegetables may soften slightly but it will still taste delicious.