Roasted Vegetable Pasta with Balsamic

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.

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!

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.

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.

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

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

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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)

US CustomaryMetric

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.

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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

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