Healthy Lunch Roasted Vegetable Pasta Salad

Name: Healthy Lunch Roasted Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole grain pasta; 1 bell pepper, diced; 1 zucchini, sliced; 1 red onion, sliced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup fresh basil, chopped; 1/4 cup balsamic vinaigrette

Highlighted under: Healthy & Light

I love preparing this Healthy Lunch Roasted Vegetable Pasta Salad for those busy weekdays when I want something nutritious but satisfying. The combination of roasted vegetables and whole grain pasta creates a meal that feels indulgent yet is packed with vitamins and minerals. Tossed in a light vinaigrette and adorned with fresh herbs, it's not only delicious but visually appealing too. I often make a big batch to enjoy throughout the week, and it’s always a hit at lunch gatherings or picnics.

Created by

Ariana Brooks

Last updated on 2026-01-13T03:55:12.541Z

As I experimented with different vegetables, I found that roasting them intensifies their flavors and brings out a lovely sweetness, truly elevating this pasta salad. Using seasonal veggies is my go-to tip, as they make the dish vibrant and flavorful. Plus, it’s an excellent way to use up any leftovers from your fridge!

To keep the pasta from sticking, I always rinse it under cold water after cooking. This simple step keeps the texture perfect and allows the roasted vegetables to shine without being overpowered. I recommend mixing in some feta cheese for a creamy element, if desired.

        Why You'll Love This Recipe
        Colorful and vibrant blend of seasonal vegetables
A perfect balance of flavors with a light vinaigrette
Great for meal prep; tastes even better the next day

      

Roasting the Vegetables

Roasting the vegetables is a key component of this pasta salad. The process not only enhances their natural sweetness but also transforms their textures, creating a lovely contrast when paired with the pasta. Keep a close eye on them in the last few minutes of roasting; they should be tender with a slight char, which adds depth to the salad. If you're short on time, consider using pre-cut vegetables to speed up the prep work without sacrificing flavor.

To boost the flavor even further, you can add a teaspoon of dried herbs like oregano or thyme to the vegetable mixture before roasting. This will infuse the veggies with aromatic notes that complement the balsamic vinaigrette. Remember, taking the time to roast until they have golden edges will elevate the dish and make it truly satisfying.

Cooking the Pasta Perfectly

When cooking the whole grain pasta, it’s important to salt the water generously; this is your chance to impart flavor directly into the pasta. Cook it until it’s al dente, which means it should have a slight bite to it. This texture will hold up better when mixed with the roasted vegetables and vinaigrette. If overcooked, the pasta can become mushy and lose its ability to absorb the dressing well.

After draining your pasta, running it under cold water helps stop the cooking process and prevents sticking. This step is crucial if you're making the salad ahead of time. Pasta can clump together quickly, and rinsing ensures each noodle stays separate and ready to blend smoothly with the colorful vegetables.

Ingredients

Gather the following ingredients for this delicious pasta salad:

Ingredients

2 cups whole grain pasta
1 bell pepper, diced
1 zucchini, sliced
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup fresh basil, chopped
1/4 cup balsamic vinaigrette

Make sure all ingredients are fresh for the best flavor.

Instructions

Follow these steps to create your Healthy Lunch Roasted Vegetable Pasta Salad:

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes until tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, cook the whole grain pasta according to the package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.

Combine Ingredients

In a large mixing bowl, combine the roasted vegetables with the pasta. Drizzle the balsamic vinaigrette over the salad and toss gently to coat. Add the fresh basil and mix well.

Serve

Taste and adjust the seasoning if necessary. Serve the salad warm, or refrigerate it for a chilled option. This salad also keeps well, making it perfect for meal prep!

Enjoy your nutritious and delicious pasta salad!

Pro Tips

For added protein, consider mixing in grilled chicken or chickpeas. Customize the salad with your favorite vegetables or dressings to suit your taste.

Make-Ahead Tips

This roasted vegetable pasta salad is fantastic for meal prep. You can roast the vegetables and cook the pasta on a Sunday, leaving you with an easy, nutritious lunch for the week. Store the salad components separately to maintain freshness. Mix everything together with the vinaigrette just before serving to keep the pasta from absorbing too much dressing and ensure every bite is perfectly coated.

If you’re planning to serve this salad for a gathering, feel free to double the recipe. Just make sure to use a large enough baking sheet and mixing bowl, as the ingredients can take up more space than you might expect. Such a colorful dish will be a hit at potlucks!

Flavor Variations

Feel free to get creative with the vegetables you use based on what’s in season or what you have on hand. Asparagus, broccoli, or even roasted carrots can be excellent substitutes. Each of these options brings different flavors and textures, so don’t hesitate to tailor the recipe to your preferences or what's available.

Additionally, if you want to add some protein, consider tossing in grilled chicken, chickpeas, or white beans. This not only increases the nutritional value but also makes the salad more filling, making it an ideal meal on its own.

Questions About Recipes

→ Can I use gluten-free pasta?

Absolutely! Substitute with your favorite gluten-free pasta for the same great results.

→ How long can I store leftovers?

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

→ What substitutions can I make for the vegetables?

Feel free to use any seasonal vegetables you like, such as broccoli, asparagus, or spinach.

→ Can I make this salad vegan?

Yes, simply omit any cheese and ensure your vinaigrette is vegan-friendly.