Healthy Lunch Roasted Vegetable Pasta Salad

Name: Healthy Lunch Roasted Vegetable Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pasta; 1 red bell pepper, diced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 red onion, diced; 2 cups cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper, to taste; 1 teaspoon Italian seasoning; 1/4 cup fresh basil, chopped; 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 clove garlic, minced; 2 tablespoons olive oil; Salt and pepper, to taste

Highlighted under: Healthy & Light

I love making this roasted vegetable pasta salad for lunch because it's not only delicious but also packed with nutrients. The combination of roasted vegetables mixed with al dente pasta creates a colorful and flavorful meal that can be enjoyed both warm and cold. It’s a perfect way to use up leftover veggies and offers a satisfying bite with every spoonful. Plus, it’s easy to prepare in advance, so I can bring it along for busy days. Trust me, you’ll want this recipe in your lunch rotation!

Created by

Lillian Hayes

Last updated on 2026-01-10T12:10:09.656Z

When I first made this roasted vegetable pasta salad, I was surprised by how much flavor the roasted vegetables brought to the dish. I meticulously chose seasonal veggies to enhance both taste and nutrition. The trick, I found, lies in roasting them just until they caramelize, allowing their natural sweetness to shine.

To elevate the dish further, I incorporated a homemade vinaigrette that not only added freshness but also balanced the hearty pasta. Since then, this salad has become a staple in my meal prep routine. The blend of textures and flavors creates a fulfilling and vibrant meal!

        Why You Will Love This Recipe
        Colorful mix of seasonal vegetables for added nutrition
Light yet filling pasta that keeps you satisfied
Versatile recipe that works for meal prep or gatherings

      

The Benefits of Whole Wheat Pasta

Using whole wheat pasta in this salad not only enhances its nutritional profile but also adds a nutty flavor and a bit more texture compared to traditional pasta. Whole wheat pasta is rich in fiber, which aids in digestion and keeps you feeling full longer. When cooking, ensure you follow package instructions closely, as overcooking can make whole wheat pasta mushy. Aim for al dente texture, which should take a minute or two less than indicated on the package.

If you're gluten-sensitive, consider using gluten-free pasta alternatives like chickpea or brown rice pasta. These options maintain a similar structure when cooked al dente, providing a satisfying chew. Just be mindful that cooking times vary; check frequently to avoid overcooking.

Tips for Perfectly Roasted Vegetables

Roasting vegetables at high heat not only enhances their natural sweetness but also caramelizes their edges, adding depth to the flavor profile of your pasta salad. Spread the vegetables out on the baking sheet in a single layer to ensure even roasting. Overcrowding can lead to steaming rather than roasting, which won't yield that desirable golden-brown finish. You should see a slight charring and glossy appearance after about 20 minutes in the oven.

To mix things up, feel free to substitute seasonal vegetables according to what you have on hand. Asparagus, carrots, or even broccoli could work beautifully here. Just remember to cut them into similar sizes for uniform cooking. If you notice your vegetables browning too quickly, you can cover them loosely with foil to prevent burning.

Ingredients

Gather the following ingredients for a wholesome experience:

Salad Ingredients

2 cups whole wheat pasta
1 red bell pepper, diced
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, diced
2 cups cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon Italian seasoning
1/4 cup fresh basil, chopped

Vinaigrette

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste

With these ingredients at hand, you're ready to create a wonderful lunch salad!

Instructions

Follow these simple steps to bring your dish to life:

Roast the Vegetables

Preheat the oven to 400°F (200°C). In a large bowl, combine the diced red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Drizzle with olive oil, then season with salt, pepper, and Italian seasoning. Toss to coat well.

Spread the vegetables in a single layer on a baking sheet and roast for 20 minutes.

Cook the Pasta

While the vegetables are roasting, bring a pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain the pasta and set aside.

Make the Vinaigrette

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and olive oil. Season with salt and pepper to taste.

Combine Everything

In a large bowl, combine the roasted vegetables, cooked pasta, and chopped basil. Drizzle with the vinaigrette and toss gently until everything is well coated.

Serve

Serve immediately while warm or refrigerate for 30 minutes to chill. Enjoy your nourishing salad!

Your healthy roasted vegetable pasta salad is ready to be enjoyed!

Pro Tips

For added protein, toss in some chickpeas or grilled chicken. You can also customize the veggies based on what you have on hand. Experiment with different herbs for varied flavors.

Storage and Make-Ahead Tips

This roasted vegetable pasta salad is ideal for meal prep, as it stores well in an airtight container for up to four days. If you're preparing it in advance, consider keeping the vinaigrette separate until you're ready to serve. This will help maintain the texture of the pasta and prevent it from becoming mushy. I often make a double batch for easy lunches during the week.

If you want a warm version later, gently reheat it in a microwave or on the stovetop with a splash of water to steam it without drying out. Remember to adjust the seasonings afterward, as reheating can sometimes dull the flavors.

Serving Suggestions

This pasta salad is versatile; you can serve it on its own or as a side dish to a protein like grilled chicken or salmon. For an added protein boost, toss in some chickpeas or white beans for texture and creaminess. Additionally, serving it alongside a fresh green salad can create a visually appealing and nutritious meal.

For a gourmet touch, sprinkle some crumbled feta or goat cheese on top before serving. The creaminess pairs wonderfully with the roasted vegetables and adds an extra depth to each bite. A light sprinkle of crushed red pepper can elevate the flavor for those who enjoy a bit of heat.

Questions About Recipes

→ Can I use different types of pasta?

Absolutely! Feel free to use any type of pasta you prefer, such as gluten-free or chickpea pasta.

→ How long will this salad last in the fridge?

The salad can be stored in an airtight container in the fridge for up to 3 days.

→ Can I roast the vegetables ahead of time?

Yes, you can roast the vegetables a day in advance and store them in the refrigerator until you're ready to assemble the salad.

→ Is this salad suitable for meal prep?

Yes, it’s perfect for meal prep! Just store the dressing separately until you're ready to eat.