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.
Serving8
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:
- 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
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