Roasted Vegetable Pasta Salad. A warm pasta salad with roasted veggies tossed in Italian spices and olive oil then topped with Parmesan cheese.
At every potluck or picnic, there is a pasta salad. Guaranteed that someone will make that delicious classic pasta salad with tangy mayonnaise dressing. I love the classic but I also love to be different. This pasta salad is different and the only thing it has in common is pasta.
Every bite is different. You may get earthy mushrooms or sweet bell pepper in one bite. Another bite will be spinach with sweet caramelized onion.
If there is a vegetable that you don’t like in this recipe just omit it. You may want to cut back on the pasta too if you omit a vegetable. Balance!
For picture purposes, I only sprinkled on a little bit of Parmesan. When I eat this Roasted Vegetable Pasta Salad I sprinkle on a lot of Parmesan cheese. I love it and it gives the salad an extra salty flavor.
Add red pepper flakes after you make your plate. Red pepper flakes are not for everyone. Have a jar on the table for everyone to add as much as they like.
This makes a lot! When I make this Roasted Vegetable Pasta Salad sometimes we just eat it as the main course rather than a side item.
Roasted Vegetable Pasta Salad Variations
You can add cooked sweet Italian Sausage to make this a complete dinner meal. Cook the sausage links and slice into coins. Then toss them in the salad.
I use canned whole tomatoes rather than fresh tomatoes. I think they work so much better with the roasted vegetables flavor-wise. Do not rinse them off before dicing. The tomato sauce adds to the flavors of the salad.
This recipe makes a large bowl of salad. It is a great recipe for church gatherings, potlucks, and picnics.
Recipe for Roasted Vegetable Pasta Salad
Roasted Vegetable Pasta Salad
- 1/2 cup olive oil
- 2 tsp Italian seasoning
- 1 pound eggplant 1-inch dice
- 1 green bell pepper 1-inch dice
- 1 yellow bell pepper 1 inch dice
- 1 yellow onion diced
- 1 zucchini 1-inch dice
- 1 yellow squash 1-inch dice
- 8 oz. sliced baby Bella mushroom
- Salt and Pepper to taste.
- 16 oz. Penne pasta cooked per package directions
- 5 oz. baby spinach
- 5 whole peeled tomatoes canned. 1-inch dice
- Shredded Parmesan to taste.
- Red pepper flakes to taste.
Preheat oven to 450F.
Stir the Italian Seasoning into the olive oil.
Toss eggplant, bell peppers, onion, zucchini, squash and mushrooms with the olive oil.
Arrange vegetables in a single layer on a large baking sheet. Salt and Pepper to taste.
Roast vegetables for 30 minutes.
Meanwhile cook pasta as directed. Drain and add it to a large mixing bowl.
Immediately add baby spinach and toss together until spinach wilts.
Add roasted veggies and tomatoes and toss together until evenly mixed.
Serve and garnish with shredded Parmesan cheese and red pepper flakes.