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    Home / Recipes / Vegan Salads

    Roasted Vegetable Pasta Salad

    Published: Jun 10, 2024 · Modified: Jul 26, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    This roasted vegetable pasta salad recipe is made with spiral noodles and loaded with 7 different roasted vegetables tossed in a creamy balsamic dressing. Add it takes less than 20 minutes to make!

    Roasted vegetable pasta recipe in a bowl on the table with a fork and a napkin next to the bowl.

    Nothing tastes better than roasted vegetables until  I add them to a cold pasta salad. I love roasted vegetables, and I love pasta even more. But when it's hot outside and over 110 degrees, this roasted pasta salad recipe is just what summer ordered. So, let's turn roasted vegetables into a cold, savory, roasted vegetable pasta salad with a creamy oil-free balsamic dressing.

    Jump to:
    • Guide to Roasting Vegetables
    • What is Nutrient Density?
    • Roasted Vegetable Pasta Salad Ingredients
    • Vegetable Pasta Salad Ingredient Substitutions
    • What is Vegetable Pasta?
    • How to Make Roasted Vegetable Pasta Salad Recipe
    • Creamy Balsamic Dressing Ingredients
    • Creamy Balsamic Dressing Ingredient Substitutions
    • Recipe Variations
    • Recipe FAQs
    • Tips
    • 📖 Recipe
    • 💬 Reviews

    When I went to the farmer's market this week, I struggled not to buy everything in sight. Summertime vegetables are just too tempting, and everything looked so fresh and vibrant that I started changing my menu plan as I walked the aisles. Sometimes, even though I make a list, I change it based on what produce is available. Today was one of those days.

    Once, I saw the red bell peppers, mushrooms, thin asparagus (my favorite), zucchini, summer squash, and leeks. I made roasted vegetable pasta salad.

    Guide to Roasting Vegetables

    Roasted vegetables on a pan on the counter.
    1. To roast vegetables perfectly every time, you first need to group vegetables, then cook them at the correct temperature and time.
    2. To roast vegetables, always preheat the oven to 425 degrees first. Another tip is to cut vegetables in similar sizes to cook them evenly.
    3. Therefore, I chose the vegetables for my roasted vegetable salad that were cooked at the same temperature for the same time.
    4. I suggest roasting vegetables at different temperatures using two pans and grouping vegetables with similar cook times.

    One of my favorite "go-to" cheat sheets for roasting vegetables is from My Frugal Home, an excellent resource for printables for your kitchen. I have this chart laminated in my kitchen for a quick reference. Or, you can always ask Alexa!

    Vegetable roasting chart.

    Roasted vegetable pasta salad not only tastes delicious, but it is also a nutrient-dense mega bowl. So, if you are trying to add more vegetables and greens into your diet, dive into this roasted vegetable pasta salad recipe. As an entree salad, roasted vegetable salad is filling and delicious.

    Roasted vegetable pasta salad recipe in a bowl on the table.

    What is Nutrient Density?

    For instance, Dr. Fuhrman created the ANDI (Aggregate Nutrient Density Index) to show how popular foods rate regarding micronutrient density per calorie. So, for example, the more nutrient-dense food you eat, the more you will be satisfied with fewer calories. In other words, you will get fuller faster and eat more.

    Let’s look at the nutrient-dense foods and how they score on ANDI for the roasted vegetable pasta salad:

    • Tomatoes 186
    • Zucchini 164
    • Summer Squash 185
    • Red Bell Peppers 265
    • Asparagus 205
    • Mushrooms 238
    • Leeks 109

    Roasted Vegetable Pasta Salad Ingredients

    Pasta salad recipe ingredients: Mushrooms,  pasta, asparagus, garlic powder, parsley, zucchini, summer squash, leeks, tomatoes, and red bell pepper.

    Although you can choose your favorite vegetables for roasting, I have my all-time summer favorites.

    • Pasta: I chose a whole grain pasta with various vegetables.
    • Zucchini: Zucchini is fresh this time of year and growing out of my garden.
    • Summer Squash: Similarly, summer squash is inexpensive in the summertime and fresh this time of year.
    • Red Bell Peppers: Red bell peppers are sweet and get even sweeter when roasted.
    • Asparagus: I love thin asparagus, and be sure to remove the tough bottoms of the stalks.
    • Portobello Mushrooms: I used baby bella mushrooms cut in half. I like portobello mushrooms because they are hearty.
    • Leeks: Leeks taste like a mild version of an onion, with the same base flavor but far less intensity. They are delicate and sweeter than other members of their cultivar group. Traditionally, the white part and light green middle are eaten, while the green tops are often discarded.
    • Tomatoes: I chose grape tomatoes because they are bite-sized and similarly sized to the other cut vegetables I used.
    • Garlic Powder: Garlic powder is the only seasoning I used because the dressing is so flavorful, it doesn't need any other seasoning.

    Vegetable Pasta Salad Ingredient Substitutions

    • Choose any pasta you prefer. For a gluten-free option, choose gluten-free noodles.
    • Double the zucchini or summer squash instead of using both.
    • Eggplant is also an excellent substitute for summer squash or zucchini.
    • Yellow, green, or yellow bell peppers substitute red bell peppers in recipes. However, green peppers are not as sweet and tend to have a sharper flavor.
    • Green beans are an excellent substitute for asparagus.
    • Try cremini mushrooms instead of portobello mushrooms.
    • Cherry tomatoes are similar to grape tomatoes in size and flavor.
    • Onion powder is a substitute for garlic powder in recipes.

    What is Vegetable Pasta?

    Vegetable spiral noodles on the counter.

    Even though any pasta type works well for roasted vegetable pasta salad, I chose one of my favorite noodles, Wacky Mac Veggie Spirals, made with tomato, beet, and spinach.

    These veggie spiral noodles are colorful, but they cook in only 8 minutes. Since we are making a cold pasta salad, once the noodles are cooked, they need to be rinsed in cold water to stop the cooking process.

    I also like Trader Joe's Organic Pasta Vegetable Radiatore. 

    And these noodles can be prepared and stored in the refrigerator until ready to mix with the roasted vegetable pasta salad.

    How to Make Roasted Vegetable Pasta Salad Recipe

    I am rinsing noodles in cold water ina colander in the sink.

    Since the noodles and the pasta take approximately the same amount of time, I suggest dressing first while the oven preheats and the water boils for the pasta.

    1. Preheat the oven to 425 degrees.
    2. On a prepared baking sheet with a silicone baking mat or parchment paper, add all the vegetables in a single layer.
    3. Sprinkle with vegetables with garlic powder.
    4. Boil water in a pan with a couple of pinches of salt.
    5. Cook the vegetables in the oven for 15 minutes.
    6. Boil the pasta for the amount of time on the package instructions.
    7. Drain the pasta in a colander and rinse with cold water to expedite cooling the noodles.
    8. Remove the roasted vegetables from the oven and allow to cool to room temperature.

    Creamy Balsamic Dressing Ingredients

    Creamy balsamic dressing ingredients: dijon mustard, balsamic vinegar, maple syrup, apple cider vinegar, lemon juice, raw cashews, and water.

    As many of you know, I LOVE dressings and sauces, and roasted vegetable pasta salad is no exception. For this particular recipe, I chose a creamy balsamic vinegar dressing recipe.

    Once the noodles and vegetables are cooked and cooled, it's time to make a fabulous oil-free salad dressing.

    • Raw Cashews: Cashews provide creaminess. See other options below for nut-free options.
    • Apple Cider Vinegar: This vinegar is tart, with some suggestions of apples.
    • Lemon Juice: Lemon juice adds a citrus acid that enhances the flavor of the creamy balsamic dressing recipe.
    • Dijon Mustard: Dijon mustard has a tangy, sharp, and intense flavor with spice.
    • Balsamic Vinegar: A rich, complex sweetness that explodes in the mouth with notes of fig, molasses, cherry, chocolate, or prune. Traditional balsamic should pick up the flavors of the wood it matured in and may have a slight smokiness. Traditional balsamic offers a mellow tartness rather than a strong acidity.
    • Water: The water acts as an emulsifier instead of using oil to thin the dressing.

    Creamy Balsamic Dressing Ingredient Substitutions

    • For a nut-free dressing, substitute silken tofu or white beans. Reduce water by ½ the amount in the original recipe.
    • Substitute raw almonds or macadamia nuts if you don't have cashews.
    • Raw sunflower seeds can be substituted for cashews in a 1:1 replacement in vegan recipes with success.
    • Substitute apple cider vinegar with red or white wine vinegar! They are made from fermented wine, and you might already have one or the other in your cupboard.
    • Use bottled lemon juice instead of freshly squeezed juice.
    • Stone ground mustard is a substitute for dijon mustard.
    • For every 1 Tablespoon of balsamic vinegar, substitute 1 Tablespoon cider vinegar or red wine vinegar plus ½ teaspoon of sugar.
    Creamy balsamic vinegar dressing is in a bowl next to a roasted vegetable pasta salad on the counter.

    However, one suggestion is to soak the raw cashews overnight unless you have a quality high-speed blender. If you have a great blender, you can skip this step.

    Instead, combine all the ingredients in a blender and blend on high until smooth. Then, place the dressing in the refrigerator until you plan to dress and toss the salad.

    Recipe Variations

    Additionally, I suggest adding some protein.  My family, though, likes a little additional love on top, so I made some tempeh steak on the grill and added it to the pasta salad.

    • Tempeh Steak
    • Grilled Tofu
    • Coconut Bacon
    • Vegan Parmesan Cheese
    Roasted Vegetable Pasta Salad Recipe in a bowl on the counter.

    Recipe FAQs

    Should you run pasta under cold water when making pasta salad?

    It is helpful to rinse pasta in cold water because it lowers the temperature of the pasta, which is ideal since the pasta salad will be served cold.

    Should pasta be al dente for pasta salad?

    To avoid soggy pasta salad, cook the pasta al dente. The noodles soften once the dressing is added.

    Why is my pasta salad mushy?

    Mushy pasta is a result of overcooking.

    Tips

    • When making pasta for any pasta salad recipe, always add a pinch or two of salt and ensure the water is boiling before adding the noodles.
    • Stir the noodles into the boiling water and then reduce to a simmer.
    • Set a timer to avoid overcooking the pasta, and transfer to a colander immediately; rinse the noodles in cold water, and rotate the colander to ensure all the noodles cool and stop cooking.
    • Always preheat the oven before roasting the vegetables. Another way to roast vegetables more quickly is to place the pan into a preheated oven for 10 minutes and add the vegetables to a hot pan.
    • Place the vegetables on the pan in a single layer so the vegetables cook evenly.
    • Cook vegetables with the same roasting time together on a pan together. If roasting vegetables with different cook times, use other pans.

    For a fresh taste of summer, make this quick and easy roasted vegetable pasta salad recipe.

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    If you love this roasted vegetable pasta salad recipe,l give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Roasted Vegetable Pasta Salad

    Kathy Carmichael
    Roasted vegetable pasta salad is made with spiral noodles and loaded with 7 different roasted vegetables tossed in a creamy balsamic dressing. Dinner in under 30 minutes!
    4.91 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Salad
    Cuisine American
    Servings 8 servings
    Calories 337 kcal

    Ingredients
      

    • 12 ounces Wacky Mac Veggie Spirals Or noodles of choice
    • 1 Zucchini Cut into coins, then cut in half.
    • 1 Summer Squash Cut into coins, then cut in half.
    • ½ cup Grape Tomatoes Leave whole; do not cut
    • 1 bunch Asparagus ends cut off, then cut into bite-sized pieces
    • 8 ounces Baby Portobello Mushrooms Cut in half
    • 1 Red Bell Pepper Cut into bite-sized pieces the same size as mushrooms cut in half
    • 2 Leeks Sliced
    • 2 Tablespoons Garlic Powder
    • ¼ cup Parsley Chopped (as garnish)

    Creamy Balsamic Dressing

    • 1 cup Creamy Balsamic Dressing Add more or less based on personal preference

    Protein Add-On Options

    • Grilled Tempeh Steak
    • Grilled Tofu

    Instructions
     

    • Preheat the oven to 425 degrees.
    • Prepare a baking sheet with a silicone baking mat or parchment paper.
    • Then cut and prepare the vegetables into similar sizes. Do not cut the tomatoes.
    • Place the vegetables in a single layer on the baking sheet.
    • Sprinkle the vegetables with garlic powder.
    • Roast the vegetables for 15 minutes.
    • Remove the vegetables from the oven and allow to cool completely.
    • Now, prepare the noodles according to the package instructions.
    • Drain the cooked pasta in a colander when the noodles are done, and rinse with cold water until the noodles are completely cooled.
    • Place in the refrigerator until ready to assemble the salad.

    Creamy Balsamic Dressing

    • Place all the dressing ingredients into a high-speed blender.
    • Blend until smooth; cover and place in the refrigerator.

    Assembling the Pasta Salad

    • Place the cold noodles in the base of a large bowl.
    • Add ¼ cup of dressing and toss into the noodles.
    • Then, add the cooled roasted vegetables to the noodles.
    • Pour the remaining dressing and stir together.
    • Top with grilled tempeh steak, tofu, or any other protein you desire (optional)
    • Serve in individual bowls and garnish with parsley.

    Video

    Notes

    • When making pasta for any pasta salad recipe, always add a pinch or two of salt and ensure the water is boiling before adding the noodles.
    • Stir the noodles into the boiling water and then reduce to a simmer.
    • Set a timer to avoid overcooking the pasta, and transfer to a colander immediately; rinse the noodles in cold water, and rotate the colander to ensure all the noodles cool and stop cooking.
    • Always preheat the oven before roasting the vegetables. Another way to roast vegetables more quickly is to place the pan into a preheated oven for 10 minutes and add the vegetables to a hot pan.
    • Place the vegetables on the pan in a single layer so the vegetables cook evenly.
    • Cook vegetables with the same roasting time together on a pan together. If roasting vegetables with different cook times, use other pans.

    Nutrition

    Calories: 337kcalCarbohydrates: 58gProtein: 14gFat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 129mgPotassium: 1008mgFiber: 8gSugar: 13gVitamin A: 4130IUVitamin C: 134mgCalcium: 106mgIron: 4mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

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    Reader Interactions

    Comments

      4.91 from 10 votes (5 ratings without comment)

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      Recipe Rating




    1. Susan Stone

      June 10, 2024 at 11:08 am

      5 stars
      Delicious salad, all Kathy’s recipes are 5 star!

      Reply
      • Kathy Carmichael

        June 10, 2024 at 6:25 pm

        Thank you, Susan! I'm so glad you are enjoying the recipes. Thank you for the feedback; I appreciate it.

        Reply
    2. Alvin Scarbrough

      June 10, 2024 at 8:42 am

      5 stars
      Great vegan treat

      Reply
      • Kathy Carmichael

        June 10, 2024 at 6:25 pm

        Hi Alvin, I'm so glad you liked the roasted vegetable pasta salad. Thank you for the feedback.

        Reply
    3. Leann

      October 03, 2023 at 9:46 am

      5 stars
      I've made this a few times with roasted zuchini, bell peppers, summer squash, red onions and roasted corn. I put in half the maple syrup. It is one of my favorites, thank you!

      Reply
      • Kathy Carmichael

        October 03, 2023 at 10:18 am

        Hi Leann, those are great substitutions. I love this corn! I'm so glad you like it. Thank you for the feedback. I appreciate it.

        Reply
    4. Laurie Johnston

      July 29, 2023 at 11:36 am

      5 stars
      I used all the lemon juice from 1/2 lemon It is wonderful! Thank you. Still debating about adding the maple syrup

      Reply
      • Kathy Carmichael

        July 30, 2023 at 6:44 am

        Hi Laurie, I'm so glad you liked the pasta salad. Did you add the maple syrup or skip it?

        Reply
    5. Lisa Judd

      July 27, 2023 at 7:24 am

      5 stars
      Made this last night! I don't like mushrooms and didn't have asparagus, so I subbed broccoli and carrots. YUM YUM YUM!!! It was great warm and amazing as a cold salad! I tend to prefer my veggies cooked really well, but followed your 15-minute directions and am so glad I did; they were perfect! I love this dressing for salads as well! This is such a versatile recipe, as you can sub whatever you like (other than the dressing!); I only had bowtie pasta and it worked really well with the dressing. Thanks for another fabulous recipe Kathy; you never disappoint!

      Reply
      • Kathy Carmichael

        July 27, 2023 at 8:38 am

        Hi Lisa, thank you so much for your feedback. What great substitutions. I love broccoli! I will add broccoli next time I make it!

        Reply
    6. Victoria

      November 29, 2020 at 3:23 pm

      Hi—I just made this dressing and it’s really good but I have a question: you mention lemon juice as being an ingredient (in the text) but in the recipe there is no lemon in the ingredients. Have you changed the recipe intentionally to just have the apple cider vinegar for the acidic element or should there be some lemon? I’m adding a little in but was just wondering. Thanks for the great info and recipe.

      Reply
      • Kathy Carmichael

        November 29, 2020 at 4:29 pm

        Hi Victoria, it does have lemon juice; 1 teaspoon. I will have to check to see if I inadvertently left it off. Thank you for bringing it to my attention. I appreciate it.

        Reply
    7. Mary

      July 25, 2020 at 2:15 pm

      I made this today and it is so good! I can't wait to try some of your other salads, starting with the cajun one! I'm so glad I found your page.

      Reply
      • Kathy Carmichael

        July 25, 2020 at 4:04 pm

        Hi Mary, I am so glad you liked it. I love salad! Thank you so much for your feedback. Let me know which ones you try. And, you should join our recipe share page https://www.facebook.com/groups/veganrecipesKVK/

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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