Balsamic Roasted Veggie Pasta Salad
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.
Servings: 6
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!
Notes
Vegetables can be substituted with any vegetables you happen to have on hand! I do recommend keeping the cherry tomatoes for flavour but otherwise get creative!
For added protein- top with cooked chicken breast or sausage!
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 31g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 802mg | Potassium: 552mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3198IU | Vitamin C: 96mg | Calcium: 140mg | Iron: 2mg
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