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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's easy to customize with your own favorite veggies. (Vegan, oil-free, gluten-free option.)

    Vegan roasted vegetable pasta with balsamic in a white bowl

    This roasted vegetable pasta is so simple, 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's great for meal prep or take-along lunches as well.

    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:

    • Red onion: I use red onion for color, but yellow onion, white onion, or sweet onion works great too.
    • Bell pepper: Either red bell pepper, orange bell pepper, or yellow.
    • Zucchini: Or you can substitute yellow summer squash instead.
    • Cherry tomato or grape tomato: I like these because they are so sweet and flavorful, especially when roasted.
    • Fresh broccoli florets
    • Pasta of choice: Use gluten-free if desired. I like fusilli made with brown rice and quinoa.
    • Balsamic vinegar
    • Garlic powder: Or you can substitute 1-2 fresh minced garlic cloves for a stronger flavor.
    • Dried basil: Or other herbs of choice. Just be sure your pantry herbs are fresh (not expired) for best flavor.
    Sheet pan of chopped vegetables ready to be roasted

    Customizing

    Customize this as you see fit with your own favorites vegetables or what's in season. A few ideas include:

    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.)

    Tip: Try this dish in the summer with grilled veggies instead of roasted!

    Serving

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

    Pesto option: 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

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

    More Vegan Noodle & Pasta Recipes

    • Mushroom Pesto Pasta
    • Shiitake Garlic Noodles
    • Spring Roll Bowl with Peanut Sauce
    • Easy Vegan Lasagna with Chickpea Ricotta

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    Comments

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      Recipe Rating:




    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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