Pasta is an Italian traditional food that means dough, prepared from wheat flour or semolina utilized in varied forms and one of the most consumed foods globally today due to its low cost, nutritional value, and convenience. It includes products such as spaghetti, shells, fettuccine, macaroni, lasagne, noodles, etc. Now a days, consumption of food products those are high in fat and calorie content led to the high risk of cardiovascular disease, diabetes and other health problems. However, more frequent consumption of cereal, fruits, vegetables, and herbs reduced the fat and calorie content in the diet. Pasta is a part of almost daily diets of many households which can be recommended as a potential ingredient serving a health regulatory functional diet. Also, in order to shift towards more sustainable food systems, reducing food wastage is the major goal, because agro based food byproducts contain high levels of nutrients such as fibre, phytochemicals, protein, fatty acids, vitamins, and minerals. The waste valorization process is utilization of byproducts in various food products to develop functional foods. According to studies, adding fruits, vegetables, herbs, and byproduts to pasta improves its nutritional, antioxidant, and bioactive profile. Thus, various formulations for functional pasta have been explored in an effort to produce food product that will increase dietary consumption of several compounds act as antioxidants. This chapter describes antioxidants, sources, effect of processing on antioxidants, and various types of functional pasta with antioxidants.