Roasted Vegetable Pasta Salad
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!
Servings: 8 servings
Calories: 337kcal
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
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: 337kcal | Carbohydrates: 58g | Protein: 14g | Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 129mg | Potassium: 1008mg | Fiber: 8g | Sugar: 13g | Vitamin A: 4130IU | Vitamin C: 134mg | Calcium: 106mg | Iron: 4mg