Make this Balsamic Roasted Veggie Pasta Salad for an easy, veggie-packed lunch that's full of flavour and perfect for meal prep any time of year.
I'm a big fan of any recipe that makes it easier to eat more veggies and this Balsamic Roasted Veggie Pasta Salad does exactly that. It's colourful, full of texture, and loaded with flavour from the roasted vegetables and a tangy homemade balsamic dressing.
The best part is how simple and customizable it is. Pasta salads are one of my go-to meals because they're easy to throw together with whatever veggies you have in the fridge, and they taste even better the next day. While most people think of pasta salad as a summer dish, this one proves it deserves a spot on your fall and winter menu too. You can enjoy it warm straight from the oven or chilled from the fridge, depending on your mood! If you loved my Fall Harvest Pasta Salad, this one is definitely for you.
Why This Recipe Is Dietitian Approved
- Enjoy it warm or cold. This pasta salad tastes just as good straight from the oven as it does chilled the next day, making it perfect for any season.
- A meal prep staple. Easy to make and full of flavour, this recipe holds up well in the fridge and actually gets better as the flavours blend. It's ideal for prepping ahead and enjoying throughout the week.
- Packed with veggies. Loaded with colourful, fiber-rich vegetables, this pasta salad is a delicious way to get in extra nutrients.
Balsamic Roasted Veggie Pasta Salad Recipe
Ingredients
Pasta. I recommend some sort of curly pasta for this pasta salad- this will maximize the amount of dressing that coats the pasta creating the most flavourful pasta salad! I use Italpasta's radiatori.
Feta cheese. For a salty addition I use feta (stored in brine for freshness)!
Kale. Every good salad needs a leafy green base and curly kale is the best option for a salad that won't get soggy when stored!
Roasted vegetables. This is the fun part! Get creative with any vegetables you have on hand! I personally use cherry tomatoes, zucchini, broccoli and bell peppers!
Shallots. For a mild onion flavour that isn't overpowering!
Chickpeas. For plant based protein and fiber!
Garlic. I use freshly pressed garlic to enhance the flavour of the roasted vegetables.
Olive oil. Or any neutral tasting oil of choice for roasting the vegetables!
Balsamic dressing. Olive oil, balsamic vinegar, dried basil, garlic powder, honey, salt, black pepper, Dijon are all you need to create the BEST dressing.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat oven to 400F and line a large sheet pan with parchment paper.
- To the pan, add bell peppers, zucchini, shallots, cherry tomatoes, broccoli and chickpeas. Drizzle with olive oil. Add garlic, salt and black pepper. Toss to combine.
- Bake vegetables in the oven for about 25 minutes, tossing once halfway through cooking.
- While the vegetables are in the oven, make the pasta according to package instructions and prepare the kale by drizzling with 1 teaspoon olive oil, a sprinkle of salt and gently massaging until soft.
- Make the dressing by combining olive oil, balsamic vinegar, Dijon mustard, dried basil, garlic powder, honey, salt and black pepper in a jar- whisk or shake to combine fully.
- Add kale to a large mixing bowl, top with pasta, roasted vegetables and feta cheese.
- Drizzle with balsamic dressing and toss to combine.
Substitutions and Variations
To make gluten-free: Use a gluten free pasta of choice! I personally love Catelli's gluten free line for the best taste and texture.
To make dairy-free: With a few minor substitutions this recipe can easily be made vegan- swap the honey for maple syrup and the feta cheese for a vegan feta substitute.
To make nut-free: This recipe is naturally nut free!
One of my favourite things about this recipe is how EASY it is to customize!
- The vegetables can be substituted with ANY veggies you have on hand and like to roast! I do recommend adding the cherry tomatoes as they help create more flavour however other than that feel free to experiment!
- For added protein you can absolutely top this salad with cooked chicken breast, ground turkey, sausage etc.!
Equipment
Storage
This Balsamic Roasted Veggie Pasta Salad is great made ahead of time making it perfect for potlucks or meal prep! Once made the salad can be stored in an airtight container in the fridge for up to 5 days. The kale won't wilt like other leafy green options will and the vegetables and pasta will become more flavourful thanks to the dressing! Please note if you are adding meat I only recommend storing this salad for up to 3 days.
Top Tips for Success
Use a large sheet pan and avoid overcrowding the veggies. This helps them roast instead of steam for the best texture and flavour!
Frequently Asked Questions
EITHER! I originally created this pasta salad to be a meal prep option that can be eaten warm in the winter, however it absolutely can be eaten cold as well!
Absolutely! I usually recommend using a curl pasta shape if you can find one as this maximizes the amount of dressing that absorbs into the pasta, however if you can only find penne etc. in a protein enhanced variation that is also fine!
More Meal Prep Salad Recipes
If you liked this Balsamic Roasted Veggie Pasta Salad, try these recipes:
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this Balsamic Roasted Veggie Pasta Salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Balsamic Roasted Veggie Pasta Salad
Ingredients
For the salad:
- 2 red bell peppers, cut into 1 inch pieces
- 1 large zucchini, diced
- 3 shallots, sliced thinly
- 1 pint cherry tomatoes, halved
- ½ cup broccoli florets
- 1 540ml can chickpeas, rinsed and drained
- 2 tablespoon olive oil
- 3 cloves garlic, pressed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups dry curly pasta, (radiatori, fusilli, etc.) (300g)
- 4 cups curly kale, finely chopped, stems removed
- 1 teaspoon olive oil
- 1 pinch salt
- ½ cup feta cheese, crumbled
For the dressing:
- ⅓ cup olive oil
- ⅓ cup balsamic vinegar
- 1.5 tablespoon old fashioned dijon mustard
- ½ teaspoon dried basil
- 1 teaspoon garlic powder
- 2 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400F and line a large sheet pan with parchment paper.
- To the pan, add bell peppers, zucchini, shallots, cherry tomatoes, broccoli and chickpeas. Drizzle with olive oil. Add garlic, salt and black pepper. Toss to combine.
- Bake vegetables in the oven for about 25 minutes, tossing once halfway through cooking.
- While the vegetables are in the oven, make the pasta according to package instructions and prepare the kale by drizzling with 1 teaspoon olive oil, a sprinkle of salt and gently massaging until soft.
- Make the dressing by combining olive oil, balsamic vinegar, dijon mustard, dried basil, garlic powder, honey, salt and black pepper in a jar- whisk or shake to combine fully.
- To make your salad- add kale to a large mixing bowl, top with pasta, roasted vegetables and feta cheese. Drizzle with balsamic dressing and toss to combine. *NOTE this pasta salad can be eaten warm or cold- if eating warm there is no need to cool the vegetables or pasta before serving, if eating cold I recommend allowing the pasta and vegetables to cool before mixing together!
Christy says
I made this tonight, it was really good and easy to make.
Nicole Addison says
Who says pasta salad is just for the summer?? This pasta salad can be eaten warm OR cold and makes the perfect meal prep option- enjoy!