Roasted Veggie Pasta Salad

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 diet, and enjoy them! Feel free to add in your favorite vegetables that we might have left out!

Serves: 8

Roasted Veggie Pasta Salad

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

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  • 1 zucchini chopped
  • 1/2 red onion chopped
  • 1 yellow squash chopped
  • 1 small bunch asparagus chopped
  • 1 red pepper chopped
  • 1 (1 lb) box rotini pasta
  • 8 oz balsamic vinaigrette (about 1/2 bottle, we used Kraft's Balsamic Vinaigrette)
  • salt and pepper for taste


  1. Preheat oven to 350 degrees.
  2. Line baking sheet with tinfoil.
  3. Spread out chopped vegetables on tin foil and sprinkle with salt and pepper
  4. Roast vegetables for 12-15 minutes or until softened, and beginning to brown.
  5. While vegetables are cooking, prepare pasta according to box directions.
  6. In a large bowl, toss together pasta and cooked vegetables.
  7. 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.
  8. 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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