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Roasted Vegetable Pasta Salad

$13.22 Recipe/$2.20 Serving

Roasted veggie pasta salad is a fun twist on a summer favorite! This hearty roasted vegetables pasta salad is easy to make and ready in 30 minutes and is perfect for lunch, dinner, as a side dish for parties/potlucks or even Thanksgiving!

Bowl filled with roasted veggie pasta salad on wooden plate.

Why you will love this recipe

  • Fun twist on a summer classic – everyone loves a good pasta salad in the summer. It’s the perfect side dish for cookouts and picnics! This fall pasta salad is hearty, filling and the perfect way to continue to enjoy pasta salad well into the cooler months!
  • Perfect autumn inspired recipe – roast up your favorite veggies for this autumn pasta salad! This recipe is a great way to bridge the gap between the end of summer produce and fall produce. You can use zucchini, summer squash, tomatoes at the end of summer along with brussels sprouts or broccoli for a fall twist!
  • Great for parties, potlucks or even Thanksgiving – this roasted vegetable pasta salad makes a lot of food and can easily be doubled if needed! It’s naturally vegan, gluten free, dairy free, egg free and can be made nut free if needed, so it’s great for feeding a crowd! You can customize the veggies based on your guests preferences too!
  • Great way to get in lots of veggies – There is something addicting about roasting veggies, they get slightly sweet and caramelized in the hot oven. Adding those roasted veggies to pasta and a yummy creamy balsamic dressing makes them even more addicting! You will be surprised to watch those veggies disappear off of everyone’s plates!
  • Perfect for meal prep – I like to use a lentil or chickpea based pasta to make this roasted veggie pasta salad even more filling! It can be served as a meal on it’s own (it would be perfect for lunches) or served with your favorite protein and other sides for a filling addition to any meal. Make this recipe on the weekend and enjoy it for a few days for lunch as a simple meal prep!
Ingredients for roasted vegetable pasta salad.
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Ingredients

Roasted Vegetable Pasta Salad

  • Veggies: Brussels sprouts, broccoli, red onion, red bell pepper – these veggies are easy to find and all roast up in the same amount of time. They are also some of my favorite fall vegetables and pair so well with the creamy balsamic dressing once roasted! You can use whatever veggies you have on hand (see below for more ideas).
  • Olive oil and Spices: Salt and garlic powder – Extra virgin olive oil (or avocado oil) is used to coat the veggies before roasting. This helps them get caramelized and cook quickly in the oven. The salt and garlic powder help to season the brussels sprouts and broccoli to ensure they are tasty before adding the dressing.
  • Pasta – You will want a pasta with crevices to absorb and catch the dressing. I like to use a fusilli or elbow pasta for pasta salad, but you can use whatever short pasta you have on hand. I do not recommend using a spaghetti or fettuccine style pasta.

Creamy Balsamic Dressing

  • Almond butter – the almond butter helps create a creamy dressing without the need to create an emulsification. This also helps keep the dressing egg free and mayo free. You could use tahini or sunflower seed butter in place of almond butter to keep this dish nut free.
  • Balsamic vinegar – balsamic vinegar gives this dressing a very distinct flavor. One tip I have is to ensure you like the taste of your balsamic vinegar. Some of the balsamic vinegars I have tried in the past are overly sour and have a pungent flavor which made the dressing require more salt and maple syrup. I personally enjoy the Aceto Balsamico di Modena I.G.P (the red label)  from Trader Joe’s, Kirkland Signature Aged Balsamic Vinegar from Costco or the Balsamic Vinegar of Modena, Premium that you can find on Thrive Market (both of which are a great value).
  • Maple syrup – maple syrup is a used to help balance out the dressing and also helps to elevate the natural sweetness of the roasted veggies in this recipe. If you prefer a sweeter dressing, you can always add more maple syrup. If you prefer no added sugar, simply omit the maple syrup.
  • Spices: Salt and Dried Thyme – salt helps to enhance the flavors of the dressing and the dried thyme goes well with roasted veggies.
  • Water – water is used to thin out the dressing.

How to make roasted vegetable pasta salad

Start by preheating the oven to 425F.

Chop the veggies into bite-sized pieces:

  • Quarter the brussels sprouts: Cut off the bottom brown stem, then cut the brussel sprout in half lengthwise, then cut each half in half again lengthwise.
  • Cut the broccoli florets into bite-size pieces.  You want the broccoli to be easy to eat in the salad.
  • Cut the bell pepper into bite size pieces, about ½ inch.
  • Cut the red onion in bite size cubes – Cut the red onion in half lengthwise. Peel away the skin. Cut the top and bottom off each half. Cut the red onion half into cubes by cutting down the onion in 4 equal cuts, then turning the knife and cutting the other direction in 4-5 equal cuts. Repeat with the other half. Add the onions to the baking sheet.
How to chop veggies for pasta salad.

Add the veggies to a extra large baking sheet, or divide the veggies between two regular baking sheets, lined with parchment paper or silicone liner for easy clean up. Drizzle olive oil over all the veggies. Combine the garlic powder and salt and sprinkle over the brussels sprouts and broccoli. Stir all the veggies to ensure the oil and spices are well distributed.

Roast the veggies in the oven at 425F for 25 minutes.

Before and after roasting veggies in oven.

While the veggies are roasting, bring a large pot of water to a boil. Once boiling, add the pasta and cook to al dente, according to the directions on the box.

When the pasta is done cooking, drain the water and immediately rinse with cold water until the pasta is cool to the touch, this ensures the pasta will not continue to cook.

Pasta being rinsed with cold water.

While the veggies are roasting, make the salad dressing. Combine the ingredients in a bowl or large jar. Stir well until the dressing is well combined and you are sure there are no lumps from the almond butter.

Before and after stirring the creamy balsamic dressing.

Once the veggies are done roasting, add the pasta to a large bowl, add in the veggies and pour in the dressing, stir well to ensure all the veggies and pasta are well coated with dressing. Note: If you are making this ahead of time, you may want to reserve ¼- ½ of the dressing for right before serving to ensure the pasta does not get dry.

Creamy balsamic dressing being poured over the pasta salad.
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Top tips

  • Be sure to cook your pasta in salted water. As the pasta is cooking, having enough salt in the water ensures that the pasta is seasoned from the inside out. About 1 tablespoon in 4 quarts of water is great. Remember you are draining off the water so your overall dish won’t be salty.
  • Cook the pasta to al dente (according to the package directions). Typically this is the smallest number (if instructions say 7-9 minutes, al dente is typically achieved in 7 minutes. Al dente means “to the tooth” and means your pasta is firm to the bite but is fully cooked (not grainy tasting). Overcooking pasta can make your pasta salad mushy and the pasta will have a tendency to fall apart as you are stirring in the dressing.
  • Rinse pasta with cold water immediately to stop further cooking. For lentil or chickpea pasta, you can wait until the veggies are done roasting before adding the dressing. For other gluten free pasta , you may need to add 1/2 the dressing immediately so they don’t stick together.
  • Be sure to season the veggies before roasting to ensure they are delicious even without the dressing.
  • Use an extra-large baking sheet so veggies have room to roast or divide the veggies between 2 regular sized baking sheets. If you try to put all the veggies on one regular sized baking sheet, they will steam instead of roast and the flavors will not be as delicious.
  • Pasta salad can sometimes dry out as it sits in the fridge overnight. If you are making this dish ahead of time, reserve ¼ – ½ of the dressing to pour over the salad right before serving.
  • Serve this roasted vegetable pasta salad warm, room temperature or cold, so it’s great for parties or potlucks.
Pasta salad with roasted vegetables in silver bowl after stirring.

Other veggies you could use

  • Sweet potatoes (cut into ½ inch cubes) – you will need to increase the roasting time to 30-35 minutes for sweet potatoes.
  • Cauliflower – cut the cauliflower into bite size florets. You may need to increase roasting time to 30-35 minutes for cauliflower to become caramelized and well roasted.
  • Butternut squash, acorn squash (peeled, cut into ½ inch cubes) – these should cook in 25 minutes but may need up to 30 minutes depending on your oven.
  • Beets (peeled, cut into ½ inch cubes) – you can use red or yellow beets
  • Zucchini or summer squash – cut into thicker half moon shapes, you don’t want the squash to be too thin or it will dry up and burn when roasting for 25 minutes.
  • Mushrooms – cut in half before adding to the sheet pan
  • Tomatoes – cut into cubes for larger tomatoes or add cherry or grape tomatoes directly to the baking sheet, no need to cut in half.

Other additions to this fall pasta salad

  • Sweetness: Dried cranberries or dried cherries
  • Crunch: Pumpkin seeds, sunflower seeds, pecans or walnuts
  • Fresh fruit: Add chopped apples or pears (fresh or you could even roast them with the veggies)
  • Fun twist: Add roasted and cooled grapes to the salad. Roasted grapes have the most unique flavor and would add a unique twist!

Ways to add more protein

This roasted veggie pasta salad is incredibly filling as written. If you use a high protein high fiber pasta like lentil pasta or chickpea pasta, it’s even more filling. You could also add your favorite protein to the salad to make it even more filling and stretch it even further. Some great ideas include:

Roasted vegetable pasta salad in silver bowl before stirring.

How to prep this salad ahead

  1. Chop and roast the veggies.
  2. Cook the pasta, drain the pasta and rinse with cold water.
  3. Make the dressing.
  4. Combine the veggies, pasta and at least ½ of the dressing immediately. Reserve the other ¼ to ½ of the dressing to add right before serving.

If you are meal prepping this and don’t want to bother with adding more dressing later in the week, prepare the recipe as written and drizzle the pasta salad with a small amount of balsamic vinegar + olive oil and a pinch of salt right before serving if you notice the salad is a little dry. This will add the necessary moisture you need if the pasta has absorbed all the dressing and is drying out.

NOTE: I have meal prepped this using lentil and chickpea pasta and I did not find the pasta too dry in days 3 but have not kept it longer than 3 days in the fridge.

Storage

Store leftover pasta salad in the fridge for up to 5 days. See tips above if you find your pasta has started to dry out after absorbing all the dressing.

I do not recommend freezing this pasta salad, as the roasted veggies may get too soggy when defrosting.

Fall pasta salad in large white bowl with smaller bowl in background.

Substitutions

  • Veggies – See the list of veggies above and substitute as needed.
  • Pasta – Use your favorite pasta in this recipe. To make this low carb, use zucchini pasta or low carb pasta made from daikon radish. To make the pasta into “elbow macaroni” shape, cut the pasta in half on one side down the middle (from top to bottom) so that there is a notch running down the center but you can still turn the veggie on the spiralizer because it’s still intact. See more tips and photos on how to do this in my zucchini pasta salad recipe. You could also use cooked quinoa, orzo, or brown rice in place of pasta if needed.
  • Almond butter – almond butter helps make the dressing creamy and thick without mayo or eggs. It’s also easy to find in most grocery stores and I always have some in the pantry. You could also use tahini, sunflower seed butter or cashew butter in place of almond butter. Check out my Maple Tahini Dressing for a nut free version of this dressing!
  • Balsamic vinegar – balsamic vinegar is slightly sweet and pairs so well with the roasted veggies. You could also use apple cider vinegar, white wine vinegar or lemon juice in place of the balsamic vinegar, but the flavor will be very different.
  • Maple syrup – maple syrup is used to sweeten the dressing to help cut through the tartness from the balsamic vinegar and enhance the sweetness from the roasted veggies. You could also use honey or date syrup in place of the maple syrup or omit the maple syrup completely.
  • Dried thyme – dried thyme pairs so well with the roasted harvest veggies in this salad. If you don’t have dried thyme on hand, you could also use 1-2 tablespoons of fresh thyme or ½ teaspoon of Italian seasoning in place of the dried thyme.

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Roasted veggie pasta salad in white bowl with spoon on side.

Roasted Vegetable Pasta Salad

$13.22 Recipe/$2.20 Serving
This roasted veggie pasta salad is the perfect fall meal. Serve it for lunch, dinner or as a side dish at your next party or Thanksgiving meal! Ready in 35 minutes, this recipe is vegan, gluten free, dairy free and can be made nut free!
Print Pin Save Rate
Course: Salad
Cuisine: American
Keyword: fall pasta salad, roasted vegetable pasta salad, roasted veggie pasta salad
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 6 servings

Ingredients

  • 1 pound brussels sprouts - $2.79
  • 1 pound broccoli florets - $1.45
  • 1 medium red onion - $0.33
  • 1 medium red bell pepper (or yellow or orange) - $1.29
  • 2 tablespoons extra virgin olive oil - $0.44
  • 1 tsp salt - $0.05
  • 1/2 tsp garlic powder - $0.05
  • 8 oz chickpea pasta (or pasta of choice) - $2.99

Creamy Balsamic Dressing

Instructions

  • Preheat the oven to 425F.
  • Chop the veggies into bite size pieces. Slice the brussels sprouts into quarters, chop the broccoli into bite size pieces, cut the red onion into 1/2 inch cubes, cut the bell pepper into bite size pieces (about 1/2 inch).
  • Line and extra large baking sheet (or 2 regular baking sheets) with parchment or silicone liner. Add the veggies to the baking sheet.
  • Drizzle all the veggies with olive oil. Add the combination of salt and garlic powder to the brussels sprouts and broccoli. Stir all veggies to ensure well coated in oil.
  • Roast veggies in 425F oven for 25 minutes.
  • While veggies are cooking, bring water to a boil for pasta. Salt the water and add pasta, cook to al dente according to package directions.
  • When pasta is done cooking, drain the water and rinse with cold water immediately to stop cooking. Add pasta to a large bowl.
  • Make the dressing by combining all the ingredients in a bowl or large jar, whisking to ensure there are no lumps.
  • When veggies are done roasting, carefully add them to the bowl with the pasta and pour the dressing over the top.
  • Serve warm, room temperature or cold.

Notes

How to chop the veggies into bite size pieces:
  • Quarter the brussels sprouts: Cut off the bottom brown stem, then cut the brussel sprout in half lengthwise, then cut each half in half again lengthwise.
  • Cut the broccoli florets into bite-size pieces.  You want the broccoli to be easy to eat in the salad.
  • Cut the bell pepper into bite size pieces, about ½ inch.
  • Cut the red onion in bite size cubes – Cut the red onion in half lengthwise. Peel away the skin. Cut the top and bottom off each half. Cut the red onion half into cubes by cutting down the onion in 4 equal cuts, then turning the knife and cutting the other direction in 4-5 equal cuts. Repeat with the other half. Add the onions to the baking sheet.
Top tips
  • Cook your pasta in salted water. About 1 tablespoon in 4 quarts of water is great. Remember you are draining off the water so your overall dish won’t be salty.
  • Cook the pasta to al dente (according to the package directions). Typically this is the smallest number (if instructions say 7-9 minutes, al dente is typically achieved in 7 minutes). Al dente means “to the tooth” and means your pasta is firm to the bite but is fully cooked (not grainy tasting). Overcooking pasta can make your pasta salad mushy and the pasta will have a tendency to fall apart as you are stirring in the dressing.
  • Rinse pasta with cold water immediately to stop further cooking. For lentil or chickpea pasta, you can wait until the veggies are done roasting before adding the dressing. For other gluten free pasta, you may need to add 1/4 the dressing immediately so they don’t stick together.
  • Be sure to season the veggies before roasting to ensure they are delicious even without the dressing.
  • Use an extra-large baking sheet so veggies have room to roast or divide the veggies between 2 regular sized baking sheets. If you try to put all the veggies on one regular sized baking sheet, they will steam instead of roast and the flavors will not be as delicious.
  • Pasta salad can sometimes dry out as it sits in the fridge overnight. If you are making this dish ahead of time, reserve ¼ – ½ of the dressing to pour over the salad right before serving.
See post details for other veggies or toppings you could add to the pasta salad. 
Storage:
  • Store leftover pasta salad in the fridge for up to 5 days. See tips above if you find your pasta has started to dry out after absorbing all the dressing.
  • I do not recommend freezing this pasta salad, as the roasted veggies may get too soggy when defrosting.
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
366
Fat
 
16
g
Carbohydrates
 
45
g
Fiber
 
13
g
Sugar
 
14
g
Protein
 
18
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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