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: 8 oz whole wheat pasta; 2 cups mixed vegetables (bell peppers, zucchini, broccoli, etc.); 2 tablespoons olive oil; 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup cherry tomatoes, halved; 1/4 cup feta cheese, crumbled; Fresh basil for garnish; 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey or maple syrup; Salt and pepper to taste

Highlighted under: Fresh Healthy Meals Collection

I love making this Healthy Lunch Roasted Vegetable Pasta Salad because it’s a vibrant and satisfying dish that comes together easily. The combination of roasted vegetables, pasta, and a light dressing creates a meal that’s both nourishing and delicious. Whether I’m meal prepping for the week or serving it up for friends, this salad never fails to impress. Plus, it’s customizable, so I can use whatever veggies I have on hand, making it a flexible recipe that fits into my busy lifestyle perfectly.

Created by

Matilda Rowe

Last updated on 2026-01-12T05:13:35.724Z

When I first created this Healthy Lunch Roasted Vegetable Pasta Salad, I wanted to find a way to enjoy my favorite vegetables in a simple, nutritious meal. By roasting the vegetables, I brought out their natural sweetness and added depth to the dish. The key is to not overcrowd the pan, allowing each piece to get beautifully caramelized.

One tip I’ve found helpful is to let the roasted veggies cool slightly before mixing them with the pasta. This way, I ensure the pasta doesn’t become mushy, and every bite of salad is perfectly fresh and crisp. It’s a delightful way to get my veggies in!

Why You Will Love This Recipe
A delicious medley of seasonal roasted vegetables
Light yet satisfying, making it perfect for lunch
Easily customizable based on what you have in your fridge

Choosing Your Vegetables

When it comes to roasting vegetables for this pasta salad, you want to select a mix that offers vibrant colors and diverse textures. Bell peppers provide sweetness, zucchini adds a tender crunch, and broccoli gives a satisfying bite. Feel free to get creative! Seasonal favorites like asparagus or cherry tomatoes can work beautifully, adding a burst of flavor. If you have leftover vegetables, such as carrots or Brussels sprouts, roast them up—just ensure they are cut into similar sizes for even cooking.

The roasting process is crucial for depth of flavor. Preheat your oven to 400°F (200°C) to achieve that perfect caramelization. Spread the vegetables out in a single layer on the baking sheet; overcrowding can lead to steaming instead of roasting. Cooking time can vary slightly based on the types of vegetables you choose, so keep an eye on them. They're done when they are fork-tender and have golden edges, which usually takes about 20-25 minutes.

Perfecting the Dressing

The dressing is what ties all the ingredients together, and achieving the right balance of flavors is key. Using balsamic vinegar not only provides acidity but also a hint of sweetness that complements the roasted vegetables. If you're looking for a different flavor profile, try substituting the balsamic vinegar with apple cider vinegar or lemon juice for a brighter taste. Adjust the amount of honey or maple syrup based on your preference for sweetness; I often recommend starting with less and adding more after tasting.

When whisking your dressing, combine the balsamic vinegar, Dijon mustard, and sweetener thoroughly until the mixture becomes glossy and cohesive. This integration enhances the overall flavor of the salad. If you find the dressing too thick, you can add a drizzle of olive oil or a tablespoon of water to thin it out. Remember, the dressing can be made in advance—store it in a sealed container in the fridge for up to a week, which saves time when you're prepping for meals.

Ingredients

Salad Ingredients

8 oz whole wheat pasta
2 cups mixed vegetables (bell peppers, zucchini, broccoli, etc.)
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/4 cup feta cheese, crumbled
Fresh basil for garnish

Dressing

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
Salt and pepper to taste

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions. Drain and set aside.

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the mixed vegetables with olive oil, Italian seasoning, salt, and pepper. Roast for 20-25 minutes or until the vegetables are tender and slightly caramelized.

Make the Dressing

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.

Combine Salad Ingredients

In a large bowl, combine the cooked pasta, roasted vegetables, cherry tomatoes, and crumbled feta cheese. Drizzle the dressing over the top and toss gently to combine.

Serve

Garnish with fresh basil and serve warm or chilled. Enjoy!

Pro Tips

For added protein, consider mixing in grilled chicken or chickpeas. You can also experiment with different dressings or herbs to enhance the flavor.

Make-Ahead Tips

This roasted vegetable pasta salad is a fantastic make-ahead meal, perfect for busy weeks. After assembling the salad, store it in an airtight container in the fridge. It will last for up to five days, although the pasta may soak up some of the dressing over time. To counter this, you can keep the dressing separate and drizzle it just before serving. This keeps each bite flavorful and prevents the pasta from becoming mushy.

If you're planning on freezing portions, consider only freezing the roasted vegetables and pasta without the dressing or feta. When ready to enjoy, thaw them in the fridge overnight and toss them with fresh greens and dressing. This way, you still have a nutritious meal reserve that tastes freshly made!

Serving Suggestions

This pasta salad is versatile enough to be served warm, at room temperature, or cold, making it a delightful option for any gathering. If you'd like to elevate it for a potluck or picnic, consider adding a handful of arugula or spinach to each serving, boosting both nutrition and visual appeal. You can also top it with grilled chicken, chickpeas, or shrimp for a protein-packed twist.

For an extra layer of flavor, sprinkle some toasted nuts like pine nuts or walnuts before serving. Their crunch complements the softness of the roasted vegetables and pasta beautifully. A squeeze of fresh lemon over the top just before serving refreshes the dish and balances the savory elements nicely.

Questions About Recipes

→ Can I use gluten-free pasta?

Absolutely! You can swap in your favorite gluten-free pasta without any issue.

→ How long does this salad last in the fridge?

This salad can be stored in an airtight container in the fridge for up to 4 days.

→ Can I roast the vegetables ahead of time?

Yes, you can roast the vegetables a day ahead for more convenience. Just let them cool completely before storing them.

→ What other vegetables work well in this salad?

Feel free to use any seasonal vegetables like asparagus, carrots, or even sweet potatoes!