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+ servings
pasta salad with roasted red peppers, cherry tomatoes, corn, shrimp, and arugula in a white bowl, gold fork, and blue dish towel

Roasted Vegetable Pasta Salad With Shrimp

This roasted veggie pasta salad is packed with balanced nutrition and tons of antioxidants! Perfect to make for an easy weeknight dinner, packed lunch, or to bring to your next summer BBQ.
Cuisine Mediterranean
Keyword arugula, corn, pasta, red pepper, shrimp, tomato
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people


  • 1 ear sweet corn
  • 1.5 cups cherry tomatoes
  • 1 large red bell pepper (or 2 small)
  • 1.5 Tbsp extra virgin olive oil (for roasting vegetables)
  • Approx. 115 grams bowtie pasta (farfalle), dry (about 1.5 cups dry)
  • Approx. 16 large shrimp (peeled, deveined, tail-off)
  • 1 Tbsp avocado oil (to cook shrimp)
  • 2 large handfuls baby arugula
  • 1 large handful basil, freshly chopped
  • Salt + pepper

Pasta Salad Dressing:


  • Preheat oven to 400F.
  • De-seed and chop bell pepper into 1-inch pieces. In a large bowl, toss chopped bell pepper and cherry tomatoes in 1 Tbsp olive oil and some salt. Spread onto a lined baking sheet.
  • Remove hull from ear of corn. Drizzle and rub corn with remaining 1/2 Tbsp olive oil and a sprinkle of salt. Add to the lined baking sheet. Place baking sheet in oven for about 25 minutes, turning corn halfway through. All veggies should be slightly browned.
  • While veggies roast, bring a pot of water to a boil and cook pasta according to package instructions.
  • Meanwhile, make pasta salad dressing by adding all dressing ingredients to a small jar with a lid. Shake ingredients together well, adjusting seasonings to taste.
  • Prepare and dry shrimp with a paper towel. In a large pan, add avocado oil and heat over high. Cook shrimp for 1-2 minutes on each side, until opaque. Remove from heat.
  • Remove veggies from oven and allow to cool for a few minutes. Drain pasta once done and add to a large mixing bowl along with shrimp and arugula.
  • Remove kernels from corn by slicing them off with a chef's knife onto a cutting board or the baking sheet. Add kernels of corn, bell peppers, and tomatoes to mixing bowl.
  • Give dressing one more shake, then pour over ingredients along with freshly chopped basil. Toss everything together until all ingredients are well-coated with dressing. Add additional salt + pepper to taste. Enjoy immediately or store in the fridge for later!


*Recipe makes about 2 servings when eaten as a full meal; will make more servings if eaten as a side salad.
*Recipe can be kept in the fridge for about 3 days. Best enjoyed at room temperature or chilled!
*For gluten-free recipe, use certified gluten-free pasta.
*While I used bowtie pasta in this recipe, feel free to use other small shapes like penne, fusilli, cavatappi, or macaroni. They'll work just as well!