Roasted Veggie Pasta Salad Recipe (2024)

This Roasted Veggie Pasta Salad is the best way to eat your vegetables. It is quick, healthy, simple, and tastes delicious. Even your picky eaters are going to love this one.

This Roasted Veggie Pasta Salad is a fun twist on a traditional pasta salad is the perfect way to get some of those vegetables into your body, and enjoy them.

If you have veggie haters at your house, we just found the answer to your problem. This roasted vegetable pasta salad, is a great way to eat roasted veggies.

Feel free to change it up by adding your favorite veggies, or take it from a side dish to a main dish with some protein.

Ingredients needed to make Roasted Veggie Pasta Salad:

• Zucchini
• Red Onion
• Yellow Squash
• Asparagus
• Red Bell Pepper
• Salt and Pepper
• Rotini Pasta
• Balsamic Vinaigrette

How to make Roasted Veggie Pasta Salad:

• Preheat oven to 350 degrees.
• Line large baking sheet or sheet pan with tin foil or parchment paper.

• Spread out chopped bite-sized pieces of vegetables on baking sheet in a single layer and sprinkle with salt and pepper
• Roast vegetables for 12-15 minutes or until softened, and beginning to brown.

• While vegetables are cooking, prepare pasta in a large pot of salted water according to package directions al dente. Drain pasta water.
• In a large bowl, toss together pasta and cooked vegetables.

• Pour balsamic dressing over salad and toss until all vegetables and noodles are coated. Feel free to add more or less dressing to your liking.
• Serve immediately at room temperature and store leftovers in an airtight container in the refrigerator.
• We love this salad the next day when the dressing has soaked into all the vegetables.

Could I use any kind of noodle to make this pasta salad recipe?

For this recipe, we used rotini pasta, but you could easily switch it up and use any pasta you have on hand, or one that your kids love.

We also like using:

• Bow Tie Pasta
• Spaghetti
• Shell
• Cavatappi
• Penne Pasta
• Rotelle
• Orzo Pasta
• Chickpea Pasta

Really any pasta you have on hand will work great, but we have found that the short pasta is easiest for little eaters to stab or scoop with their fork.

Add-ins we love in this cold pasta salad:

1. Cherry Tomatoes
2. Brussels Sprouts
3. Can of Chickpeas
4. Parmesan Cheese
5. Ham
6. Turkey
7. Grilled Chicken
8. Fresh Basil Leaves
9. Lemon Juice
10. Balsamic Vinegar or Apple Cider Vinegar
11. Red Pepper Flakes

Other Pasta Salad Recipes:

• CHEESY BACON RANCH PASTA SALAD RECIPE
• TORTELLINI PASTA SALAD RECIPE
• COWBOY PASTA SALAD RECIPE
• RANCH PASTA SALAD (EASY SIDE DISH) RECIPE
• SOUTHWEST CHICKEN PASTA SALAD RECIPE
• THE BEST CREAMY PASTA SALAD RECIPE
• GRILLED CHICKEN BOW TIE PASTA SALAD RECIPE
• COPYCAT HUG-HES CHICKEN PASTA SALAD

Our Favorite Potluck Dishes:

• 5 MINUTE STRAWBERRY JELLO SALAD RECIPE
• RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE
• LUNCH LADY PEANUT BUTTER BARS RECIPE
• MOM’S FROG EYE SALAD RECIPE
• BROCCOLI APPLE SALAD RECIPE
• CARAMEL APPLE JELLO SALAD RECIPE

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Serves: 8

Roasted Veggie Pasta Salad Recipe

This Roasted Veggie Pasta Salad is the best way to eat your vegetables. It is quick, healthy, simple, and tastes delicious. Even your picky eaters are going to love this one.

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

PrintPin

See Also

Polish Pierogi Recipe, Polish Cooking, How To Make Pierogi | Jenny Can CookMini Chicken Pot Pies with Mushrooms - Easy Homemade RecipeGluten-Free Yellow Cake Recipe - Gluten-Free BakingHomemade French Onion Dip recipe

Ingredients

• 1 zucchini diced
• ½ red onion diced
• 1 yellow squash diced
• 1 small bunch asparagus sliced
• 1 red bell pepper diced
• salt and pepper to taste
• 16 ounces rotini pasta
• 8 ounces balsamic vinaigrette

Instructions

• Preheat oven to 350 degrees.

• Line baking sheet with tinfoil.

• Spread out chopped vegetables on tin foil and sprinkle with salt and pepper

• Roast vegetables for 12-15 minutes or until softened, and beginning to brown.

• While vegetables are cooking, prepare pasta according to box directions.

• In a large bowl, toss together pasta and cooked vegetables.

• Pour balsamic dressing over salad and toss until all vegetables and noodles are coated. Feel free to add more or less dressing to your liking.

• Serve immediately or store in refrigerator.

• We love this salad the next day when the dressing has soaked into all the vegetables.

Notes

Add-ins we love in this cold pasta salad:

1. Cherry Tomatoes
2. Brussels Sprouts
3. Can of Chickpeas
4. Parmesan Cheese
5. Ham
6. Turkey
7. Grilled Chicken
8. Fresh Basil Leaves
9. Lemon Juice
10. Balsamic Vinegar or Apple Cider Vinegar
11. Red Pepper Flakes

Nutrition

Calories: 341 kcal · Carbohydrates: 50 g · Protein: 9 g · Fat: 11 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 263 mg · Potassium: 410 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 989 IU · Vitamin C: 31 mg · Calcium: 38 mg · Iron: 2 mg

Equipment

• Cutting Board

• Baking Sheet

• Aluminum Foil

• large pot

• Large Bowl

Recipe Details

Course: Salad, Side Dish

See Also

Recipe: How To Make Your Own V8 Juice (Easy Homemade Vegetable Tomato Juice)

Cuisine: American

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