This week as sisters we challenged ourselves not to eat any sweets. I’ve been trying so hard to fill up on vegetables and fruit so that I am not tempted to eat those extra cadbury eggs I stuck in the freezer.
This fun twist on a normal pasta salad is the perfect way to get some of those vegetables into your body, and enjoy them. Feel free to add in your favorite vegetables that we might have left out.
This is a great way to sneak veggies into your kids diets. If you have veggie haters at your house, we just found the answer to your problem. This Roasted Veggie Pasta Salad, is the best way to eat vegetables.
make it a main dish:
We usually serve this Roasted Veggie Pasta Salad as a side dish, but you could easily serve it as a main dish. All you have to do is add a little protein, and your family’s tummies will be full in no time.
Here are our favorites to add to this:
- Diced Ham
- Shredded Chicken
- Grilled Chicken
- Steak
- Ground Turkey
- Turkey Breast
Really any of your favorite meat would be yummy in this. Especially if it is grilled or roasted to perfection.
could i use any kind of noodle to make this 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
- Cavatapi
- Penne
- Rotelle
Really any pasta you have on hand will work great, but we have found that the rotini is easiest for little eaters to stab or scoop with their fork.
watch how to make a similar side dish, here:
Looking for more pot luck salads and recipes? here are a few of our favorite:
The Best Homemade Pasta Salad
Grilled Chicken Bow Tie Pasta Salad
The Best Creamy Pasta Salad
Fully Loaded Baked Beans
Pear and Blue Cheese Salad
Six Sisters Stuff
Serves: 8
Roasted Veggie Pasta Salad is the perfect way to sneak in a few vegetables to your meal!
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 zucchini chopped
- 1/2 red onion chopped
- 1 yellow squash chopped
- 1 small bunch asparagus chopped
- 1 red pepper chopped
- 1 (1 pound) box rotini pasta
- 8 ounces balsamic vinaigrette (about 1/2 bottle, we used Kraft's Balsamic Vinaigrette)
- salt and pepper for taste
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!
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