Healthy Lunch Roasted Vegetable Pasta Salad

Name: Healthy Lunch Roasted Vegetable Pasta Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 8 ounces whole grain pasta; 2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, etc.); 3 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried Italian herbs; 1/4 cup balsamic vinegar; 1/4 cup fresh basil, chopped; Parmesan cheese, for serving (optional)

Highlighted under: Healthy & Light

I absolutely love whipping up this Healthy Lunch Roasted Vegetable Pasta Salad, especially on busy weekdays when I need a nutritious meal in a pinch. It’s vibrant, delicious, and packed with flavor, thanks to the roasting technique that brings out the natural sweetness of the veggies. Using whole grain pasta not only gives it a satisfying texture but also boosts the fiber content, making it a wholesome choice. I often customize it based on what vegetables I have on hand, which makes it versatile and fun to prepare!

Created by

Brielle Thompson

Last updated on 2026-01-11T21:34:07.461Z

When I first made this pasta salad, I was unsure how it would turn out since I was using leftover roasted vegetables. To my surprise, the combination was fantastic, and the flavors melded beautifully. The roasting adds depth that plain cooking just can't achieve. I recommend roasting your veggies until they are golden and slightly caramelized, as this boosts their flavor significantly.

I’ve experimented with different dressings, but a simple balsamic vinaigrette really enhances the freshness of the vegetables and pasta. Don't hesitate to play around with herbs or add some protein like chickpeas or grilled chicken for a heartier meal. It’s all about personal preference!

        Why You'll Love This Recipe
        Packed with colorful and nutritious roasted vegetables.
Whole grain pasta makes it filling and wholesome.
Great for meal prep - tastes even better the next day!

      

Selecting Your Vegetables

Choosing the right vegetables is key to achieving a vibrant and flavorful roasted vegetable pasta salad. Bell peppers and zucchini provide a great base due to their sweetness and tenderness when roasted, while cherry tomatoes burst with flavor. You can also experiment with seasonal vegetables like asparagus or carrots to keep things interesting. Aim for a mix of colors and textures to enhance both the aesthetic and taste profile of the dish.

For optimal roasting, cut your vegetables into uniform sizes, about 1-inch pieces. This ensures that everything cooks evenly, resulting in a delightful texture. If you find that some vegetables caramelize faster than others, you can always add them to the baking sheet at different intervals to prevent overcooking. Keep an eye on them and give the pan a shake halfway through to ensure even browning.

Enhancing Flavor with Seasonings

The combination of olive oil, salt, pepper, and dried Italian herbs truly elevates the flavor of the roasted vegetables. I like to use a generous drizzle of olive oil, as it not only aids in roasting but also helps to carry the flavors of the herbs. If you want an extra kick, consider adding minced garlic or a pinch of red pepper flakes for a subtle heat. These ingredients complement the natural sweetness of the vegetables beautifully.

After tossing your roasted vegetables with balsamic vinegar and fresh basil, you'll notice a significant depth in flavor. Allowing the vegetables to marinate in the dressing for at least 10 minutes before serving allows the flavors to meld together, providing a more cohesive taste. Optionally, try a splash of lemon juice to brighten the dish and cut through the richness of the olive oil.

Storage and Make-Ahead Tips

This roasted vegetable pasta salad is fantastic for meal prep! Once assembled, you can store it in an airtight container in the fridge for up to 3 days. The flavors continue to develop as it sits, making it an ideal dish to make ahead of time. Just be sure to keep the Parmesan cheese separate until you’re ready to serve, as it can become gummy when mixed in with the salad too soon.

If you're planning to freeze the salad, it's best to do so before adding the balsamic vinegar and fresh basil. Mix the roasted vegetables and pasta together, then place them in a freezer-safe container. When you’re ready to eat, thaw overnight in the fridge before reheating gently on the stove, just until warm. Adding the dressing and fresh herbs after reheating ensures that you retain their flavors and textures.

Ingredients

Gather these fresh ingredients before you start cooking:

Ingredients

8 ounces whole grain pasta
2 cups assorted vegetables (bell peppers, zucchini, cherry tomatoes, etc.)
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried Italian herbs
1/4 cup balsamic vinegar
1/4 cup fresh basil, chopped
Parmesan cheese, for serving (optional)

Make sure everything is fresh for the best flavor!

Instructions

Follow these steps to create your delicious pasta salad:

Roast the Vegetables

Preheat your oven to 425°F (220°C). Chop your assorted vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, and season with salt, pepper, and Italian herbs. Roast in the oven for about 20-25 minutes, until they are tender and slightly browned.

Cook the Pasta

While the vegetables are roasting, cook the whole grain pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Combine and Serve

In a large bowl, combine the roasted vegetables and pasta. Add balsamic vinegar and fresh basil, tossing everything together until well mixed. Optionally, garnish with grated Parmesan cheese before serving.

Enjoy your healthy and delightful meal!

Pro Tips

Feel free to substitute the vegetables based on seasonal availability. Add protein like chickpeas or grilled chicken for a complete meal.

Serving Suggestions

This pasta salad makes a versatile dish that can be served warm or cold, making it perfect for those busy weekdays or a relaxed weekend lunch. If you're looking to elevate it further, I recommend serving it alongside grilled chicken or shrimp for added protein. This pairing not only complements the dish but also transforms it into a more substantial meal.

For a delightful touch, consider throwing in some toasted pine nuts or walnuts just before serving. Their crunchy texture pairs beautifully with the tender roasted veggies, adding a satisfying contrast. A light sprinkling of feta cheese can also enhance the flavor, providing a tangy bite that balances the sweetness of the vegetables.

Dietary Adjustments

This recipe is highly adaptable, making it easy to cater to different dietary preferences. For a vegan option, simply omit the Parmesan cheese or replace it with a nutritional yeast sprinkle that adds a cheesy flavor without the dairy. If you need the dish to be gluten-free, swap out the whole grain pasta for a gluten-free variety; there are many delicious options available today.

Incorporating legumes, such as chickpeas or cannellini beans, can also boost the protein content and enhance the dish's nutritional profile. Adding beans doesn't just make the salad more filling; it also introduces a lovely creaminess that complements the roasted vegetables beautifully. Feel free to experiment with the ingredient combinations to suit your health goals!

Questions About Recipes

→ Can I make this pasta salad ahead of time?

Absolutely! In fact, it tastes even better the next day as the flavors meld together.

→ What other vegetables can I use?

You can use any vegetables you like, such as broccoli, carrots, or asparagus.

→ Is this recipe vegan?

Yes, it is vegan-friendly if you omit the Parmesan cheese.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.