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    Home » Recipes » Pasta

    Roasted Vegetable Pasta with Balsamic

    Mar 2, 2014 by Kaitlin

    This easy pasta combines a colorful medley of vegetables roasted to perfection, then tossed with an easy garlic-balsamic dressing! Plus it is easy to customize with your own favorite veggies.

    Vegan roasted vegetable pasta with balsamic in a white bowl

    This roasted vegetable pasta is so basic, yet cozy and satisfying.

    It combines a colorful medley of roasted vegetables tossed with your favorite pasta. Then it's mixed with a garlic-balsamic dressing.

    We also enjoy the leftovers and eat them chilled right out of the fridge. So it is great for meal prep or take-along lunches as well.

    Plus it could also be a great meal in the summer with grilled veggies instead of roasted!

    Close-up view of uncooked gluten-free fusilli pasta ingredient

    Ingredients for Roasted Vegetable Pasta

    For this recipe you will toss together in a large bowl:

    • Onion: I use red onion for color, but yellow onion works too.
    • Bell pepper: Either red bell pepper, orange bell pepper, or yellow.
    • Zucchini
    • Cherry or grape tomatoes: I like these because they are sweet and flavorful, especially when roasted.
    • Fresh broccoli florets
    • Pasta of choice: Use gluten-free if desired. I like fusilli made with brown rice & quinoa.
    • Balsamic vinegar
    • Garlic powder: Or substitute 1-2 fresh minced garlic cloves for a stronger flavor.
    • Dried basil: Or other herbs of choice.
    Sheet pan of chopped vegetables ready to be roasted

    Customize

    Customize this as you see fit with your own favorites vegetables or what's in season.

    Veggies: Mushrooms and asparagus are two of my favorite adaptions. But you could also try eggplant, cauliflower, yellow summer squash, roasted garlic, etc.

    Herbs: I toss the vegetables with dried basil before roasting, but dried parsley, thyme, rosemary, or Italian seasonings would work great.

    For gluten-free: Use your favorite gluten-free noodles. (I love brown rice & quinoa fusilli.)

    Serving

    Garnish your bowl with fresh herbs, vegan parmesan, or homemade cashew parmesan before serving if desired.

    A dollop of vegan pesto would also be a nice flavor enhancement to stir in before serving.

    Roasted Vegetable Pasta with balsamic in a bowl

    For more inspiration, also browse all pasta & noodle recipes.

    Vegan roasted vegetable pasta with balsamic in a white bowl

    Roasted Vegetable Pasta with Balsamic

    A colorful medley of vegetables roasted to perfection, then tossed with warm pasta and an easy garlic-balsamic dressing!
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Side Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 4 large bowls (or 6-8 as a side)

    Ingredients

    • 1 small onion (I used red)
    • 1 bell pepper (I used orange)
    • 1 medium zucchini
    • 1 pint cherry tomatoes
    • 2 cups fresh broccoli florets
    • 8 oz. pasta (gluten-free if desired)

    For the garlic-balsamic dressing:

    • 3 Tbsp. balsamic vinegar
    • 1 tsp. garlic powder (or 1-2 cloves minced for stronger flavor)
    • 1 tsp. dried basil

    Optional garnish:

    • Fresh basil (or other herbs of choice), cashew parmesan

    Instructions

    • Preheat oven to 425°F (218°C).
    • Prepare the veggies: Chop onion, bell pepper, and zucchini into about 3/4-inch chunks. Halve the tomatoes.
    • Line a baking pan with parchment paper. Spread out veggies on pan and season with salt. (You may want two pans to space out the veggies enough.) Roast for 35-40 minutes (or until desired tenderness) tossing halfway through.
    • While vegetables are roasting, cook the pasta al dente. (Lightly boil pasta until cooked but still firm so it doesn't become mushy and fall apart when tossed with vegetables.)
    • While pasta is cooking make the dressing: combine balsamic vinegar, garlic powder, and dried basil in a bowl and whisk to combine.
    • Place the cooked, drained pasta in a large bowl. Immediately add the dressing and toss well to combine.
    • When vegetables are roasted, add to pasta. Lightly toss.
    • Taste and adjust seasoning if necessary (more salt, another drizzle of balsamic, fresh herbs, etc.) or top with cashew parmesan before serving.

    Notes

    Customize: Add mushrooms, asparagus, eggplant, cauliflower, roasted garlic, etc.
    Fresh herbs: My favorite is basil, but parsley, thyme, or rosemary would work.
    For gluten-free: Use your favorite GF pasta. (I love brown rice + quinoa fusilli.)
    Pesto: A spoonful of vegan pesto would also be a nice flavor enhancement before serving.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Roasted Vegetable Pasta with Balsamic
    Amount per Serving
    Calories
    275
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    661
    mg
    19
    %
    Carbohydrates
     
    58
    g
    19
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    1894
    IU
    38
    %
    Vitamin C
     
    116
    mg
    141
    %
    Calcium
     
    60
    mg
    6
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    For more roasted veggie inspiration, also check out:

    • Roasted Vegetable Orzo with Garlic-Balsamic
    • Roasted Butternut Squash Soup
    • Hoisin Roasted Green Beans
    • Sheet Pan Roasted Vegetables & Chickpeas
    • Roasted Vegetable Panini with Pesto
    • Rainbow Roasted Veggies with Quinoa

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

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    Reader Interactions

    Comments

    1. Brittany Johnson

      January 08, 2018 at 7:06 pm

      I absolutely love this! It's delicious, cheap, simple,healthy and customizable! It's good hot or cold and great to take to a potluck or dinner party. I make it regularly!

      Reply
      • Kaitlin | The Garden Grazer

        January 09, 2018 at 5:23 pm

        So great to hear that, thank you!

        Reply
    2. Anonymous

      March 29, 2014 at 1:26 am

      Very good. I had to use a pack of frozen vegetables but still came out tasty.

      Reply
      • Kaitlin | The Garden Grazer

        March 30, 2014 at 10:51 pm

        Good to know! Thanks for sharing your feedback!

        Reply
    3. Anonymous

      March 17, 2014 at 4:27 pm

      YUM! Just made this for lunch and it is so tasty! (I finished my veggies off under the broiler and sprinkled fresh parmesan cheese over my serving!) Definitely a keeper!

      Reply
      • Kaitlin | The Garden Grazer

        March 17, 2014 at 6:43 pm

        Thank you for sharing!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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