Hey, let’s make this!
You ever want something that’s fresh, roasted, tangy, and still super satisfying? This roasted veggie balsamic pasta salad totally nails it.
It’s got sweet roasted veggies, chewy pasta, and a bold balsamic dressing that pulls it all together.
It’s easy to throw together and perfect for lunches, cookouts, or honestly just standing at the counter with a fork.
🥬 What You’ll Need
- 8 oz bowtie (farfalle) pasta
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced into half-moons
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp maple syrup
- 1 tbsp olive oil (for dressing)
- 1 tbsp fresh basil, chopped (optional)
💛 Why I Love This Recipe
I’ve made this pasta salad more times than I can count. It’s easy, flavorful, and makes eating veggies actually exciting.
- Roasted veggies add so much flavor and sweetness
- The balsamic dressing is tangy and a little sweet
- Tastes amazing warm or cold
- Perfect for lunch, parties, or bringing to a BBQ
- Comes together in under 40 minutes
🍽️ Servings + Time
- Serves: 4
- Time: 35–40 minutes
🧪 Why This Recipe Works (Quick Science)
- Roasting vegetables caramelizes their natural sugars, bringing out deep flavor.
- Starch in the pasta helps the dressing stick to every bite.
- Balsamic vinegar and Dijon mustard create a quick emulsion for a balanced dressing that doesn’t separate.
🧠 Meal Plan Ideas
- Meal prep lunches for the week
- Add grilled tofu or chickpeas for extra protein
- Serve as a side with burgers or sandwiches
⚠️ Common Mistakes
- Undercooked veggies – Roast until they get those nice brown edges.
- Skipping the rinse – Rinse pasta with cold water after cooking to cool it down fast.
- Pouring dressing on hot pasta – It’ll soak in too fast and get dry. Let it cool a bit first!
🍽️ What to Serve With
- Garlic bread
- A simple green salad
- Grilled veggies or vegan sausages
- Iced tea or sparkling lemonade
🧊 Leftovers & Storage
- Keeps in the fridge for 3–4 days
- Gets even better the next day
- Store in an airtight container
- Don’t freeze it—fresh is best!
📊 Exact Macros (Per Serving — Makes 4 servings)
- Calories: 390
- Protein: 9g
- Carbs: 50g
- Fat: 16g
- Fiber: 5g
❓ FAQ
Can I use a different pasta shape?
Yes! Penne, rotini, or shells all work great.
Can I roast different veggies?
Totally. Try eggplant, mushrooms, or broccoli if you like.
Is it okay to skip the Dijon?
You can, but it adds depth. You could swap in a little lemon juice or extra garlic.
Can I make this gluten-free?
Yep! Just use your favorite gluten-free pasta.
👩🍳 Step-by-Step Instruction
Step 1: Cook the Pasta
Bring a pot of salted water to a boil. Add bowtie pasta and cook until al dente. Drain and rinse with cold water.
Step 2: Chop the Veggies
Chop red and yellow bell peppers, slice zucchini into half-moons, slice red onion, and halve the cherry tomatoes.
Step 3: Roast the Veggies
Preheat oven to 425°F (220°C). Spread veggies on a baking sheet. Toss with 2 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until browned and tender.
Step 4: Make the Dressing
In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, minced garlic, and 1 tbsp olive oil until smooth.
iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 5: Combine Everything
In a large mixing bowl, add cooked pasta and roasted veggies. Pour the dressing over and toss well. Add chopped basil if using.Prompt: Ultra close-up of pasta, roasted veggies, and balsamic dressing being tossed together in a large white bowl, everything coated and colorful, on white marble counters with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 6: Serve It Up
Serve at room temperature or chilled. Top with extra basil or a crack of black pepper if you want
🥄 Wrap-Up
This roasted veggie balsamic pasta salad is the kind of recipe that keeps on giving. Easy to make, loaded with flavor, and even better the next day. I hope you give it a try—if you do, leave a comment and let me know how it went or ask anything you’re wondering!
Let’s keep it simple, colorful, and delicious 💛