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Roasted Veggie Pasta Salad

Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad
Course Salad
Cuisine American
Keyword Roasted Vegetable Salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Author Stephanie Jackson


  • 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.


  1. Preheat oven to 450F.
  2. Stir the Italian Seasoning into the olive oil.
  3. Toss eggplant, bell peppers, onion, zucchini, squash and mushrooms with the olive oil.
  4. Arrange vegetables in a single layer on a large baking sheet. Salt and Pepper to taste.
  5. Roast vegetables for 30 minutes.
  6. Meanwhile cook pasta as directed. Drain and add it to a large mixing bowl.
  7. Immediately add baby spinach and toss together until spinach wilts.
  8. Add roasted veggies and tomatoes and toss together until evenly mixed.
  9. Serve and garnish with shredded Parmesan cheese and red pepper flakes.