Roasted Vegetable Pasta Salad

A few years ago I came upon a recipe for a roasted vegetable pasta salad that was pretty basic. I decided to amp it up and have been making this version with a homemade balsamic vinaigrette dressing and fresh basil ever since. Now I hope you know by now that I love balsamic vinegar so if you aren’t a fan, you could remove it and try another vinagrette that you like or simply try a different pasta salad. 😉

Like many of my recipes, this is a recipe where you can add your favorite roasted vegetables to the mix and make it really delicious and personalize it to yourself. These roasted vegetables are just a few of my favorites.

I usually use feta cheese with this recipe but I did not have any on-hand so I used fresh mozzarella when I photographed this recipe. I also cube the vegetables into small pieces about 1/2 inch or 3/4 inch. They will cook down more once roasted.

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Roasted Vegetable Pasta Salad
Prep time
Cook time
Total time
Serves: 6
  • 1 large eggplant, cubed
  • 2 medium zucchini, cubed
  • 2 bell peppers, cubed
  • 1 red onion, sliced into 1 inch slices
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 8 oz. pasta, can use any kind you want - cavatappi, farfalle, penne, macaroni or rotini
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • 4 leaves fresh basil
  • 2 cloves garlic, minced
  • Feta cheese, you could use fresh mozzarella or another favorite soft cheese
  1. Preheat oven to 425 degrees F.
  2. Toss the precut vegetables into a large bowl with with 2 Tbsp. olive oil, 2 cloves minced garlic, salt and pepper and toss until coated. Place the vegetables on two jelly roll pan or baking sheet. I cover mine with foil for easy cleanup.
  3. Roast vegetables for about 40 minutes, tossing halfway through.
  4. While vegetables are roasting, cook the pasta al dente.
  5. Combine the dressing ingredients of the balsamic vinegar, olive oil, basil and garlic in a small bowl and whisk to combine.
  6. Place pasta in a large bowl and add roasted veggies, then the dressing and cheese. Toss to combine.
  7. You can serve chilled or warm, either will work. I usually chill mine but have eaten it right when made!


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