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:
- Cherry Tomatoes
- Brussels Sprouts
- Can of Chickpeas
- Parmesan Cheese
- Ham
- Turkey
- Grilled Chicken
- Fresh Basil Leaves
- Lemon Juice
- Balsamic Vinegar or Apple Cider Vinegar
- 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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Roasted Veggie Pasta Salad 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
- Cherry Tomatoes
- Brussels Sprouts
- Can of Chickpeas
- Parmesan Cheese
- Ham
- Turkey
- Grilled Chicken
- Fresh Basil Leaves
- Lemon Juice
- Balsamic Vinegar or Apple Cider Vinegar
- Red Pepper Flakes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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Nice salad. Thank you
yum i think zucchini is always way better in a pasta salad than cucumber! wayyy more flavor!