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Vegetable Pasta Salad II


"Cold vegetable and pasta salad. Meat-free meal that disappears!"
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40 m servings 486 cals
Original recipe yields 4 servings


  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 1227 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine zucchini, eggplant, onion, bell pepper and garlic in a baking dish. Toss with olive oil. Bake for about 20 minutes. Remove from oven and cool.
  3. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
  4. In a bowl combine vegetable mixture, cooled pasta, tomatoes, Feta cubes, and salad dressing; toss until well mixed.

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Read all reviews 21
  1. 25 Ratings

Most helpful positive review

I made this twice for potlucks and both my husband and I liked it a lot. Although I did use less noodles than recipe called for - the veggie to noodle ratio seemed off to me. Also, the second ...

Most helpful critical review

I really loved this recipe but no one else did. Everyone picked out the veggies and only ate the noodles. Soory!

Most helpful
Most positive
Least positive

I made this twice for potlucks and both my husband and I liked it a lot. Although I did use less noodles than recipe called for - the veggie to noodle ratio seemed off to me. Also, the second ...

Vey good, light recipe. I halved the recipe and used yellow squash instead of eggplant and red pepper instead of green. I also used cherry tomatoes. To make it more healthy I used Barilla Pasta...

This recipe was very good. I accidentally replaced the bell pepper with a poblano, but it didnt really change much. I used a yellow zucchini, which stayed kind of crunchy and nutty- very good. F...

Such an easy recipe! Sometimes I either add more vegetables (broccoli, squash, asparagus, etc.) or less pasta to balance out the portions. Great as is.

I am always looking for Vegetarian recipes for my Veggie daughter. My family loved this. It was fairly easy and quick to make, although I highly recommend leaving enough time to serve it cold. I...

I used a red pepper instead of green, only 1/2 cup fat free Italian dressing, and about 1/4 cup chopped fresh basil. I had to roast the veggies longer than indicated, and turned the oven up at ...

This was really good with the following changes: I halved the amount of pasta and used whole wheat pasta, omitted the feta (used a couple tablespoons of fresh parm sprinkled over the top) and us...

This was great. I used red and orange bell peppers rather than the egg plant plus yellow and green zucchini, rough chopped kalamata olives and sun dried tomatoes. Also added an herbed vegan fau...

Pasta salads are such a versatile side dish for summer meals. I used whole wheat pasta and a "light" bottled dressin to reduce the fat. Everyone loved the addition of oven roasted vegetables. Ta...