Name: Balsamic Roasted Veggie Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz penne pasta; 1 red bell pepper, chopped; 1 zucchini, sliced; 1 red onion, cut into wedges; 1 cup cherry tomatoes, halved; 2 tbsp olive oil; 1/4 cup balsamic vinegar; 2 tsp dried Italian herbs; Salt and black pepper to taste; 1/3 cup crumbled feta cheese; 2 tbsp chopped fresh basil

Hey y’all! If you’re searching for a vibrant, flavor-packed dish that brings everyone to the table, this Balsamic Roasted Veggie Pasta Salad is your new go-to recipe. Roasted vegetables coated in a tangy balsamic glaze are tossed with tender pasta for a fresh, zesty side or main that’s perfect for picnics, potlucks, or easy weeknight dinners. It’s satisfying, super customizable, and absolutely delicious—let’s get cooking!

Why You’ll Love This Balsamic Roasted Veggie Pasta Salad

Loaded with bold, zesty flavors thanks to the balsamic glaze and roasted veggies.
Super versatile—serve warm or cold as a main or side dish.
Vegetarian and easily made vegan or gluten-free.
Perfect for meal prep: tastes even better the next day!
Packed with nutrients, fiber, and gorgeous color from a variety of vegetables.

Ingredients for Balsamic Roasted Veggie Pasta Salad

12 oz (340g) rotini or penne pasta (use gluten-free if desired)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 medium zucchini, sliced into half-moons
1 small red onion, sliced
8 oz (225g) cherry tomatoes, halved
1 cup (120g) broccoli florets
3 tbsp olive oil (divided)
1.5 tsp kosher salt (divided)
1 tsp freshly ground black pepper
2 cloves garlic, minced
4 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/2 cup (25g) fresh basil, chopped
1/3 cup (40g) crumbled feta or plant-based feta (optional)

How to Make Balsamic Roasted Veggie Pasta Salad

1. Prep and Roast the Vegetables

Preheat your oven to 425°F (220°C).
On a large sheet pan, toss bell peppers, zucchini, red onion, cherry tomatoes, and broccoli with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Spread veggies in a single layer and roast for 20-25 minutes, stirring halfway, until tender and caramelized.

2. Cook the Pasta

While the veggies roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (about 9-11 minutes).
Drain and rinse with cold water to stop the cooking. Set aside in a large bowl.

3. Make the Balsamic Dressing

In a small bowl or jar, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, honey or maple syrup, oregano, crushed red pepper, minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

4. Assemble the Pasta Salad

Add roasted veggies to the bowl with pasta. Pour dressing over everything and toss gently to coat.
Stir in chopped basil and crumbled feta. Taste and adjust seasoning as needed.
Serve right away or chill in the refrigerator for 1-2 hours for the flavors to meld.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes

Notes for the Best Balsamic Roasted Veggie Pasta Salad

For extra flavor, roast an extra clove of garlic with the veggies and mash it into the dressing.
Change up the vegetables based on seasonality or what you have on hand! Get inspired by this roasted veggie guide.
If making ahead, save a little extra dressing to freshen up the salad before serving.

Variations on Balsamic Roasted Veggie Pasta Salad

Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
Go Vegan: Omit the feta or use your favorite plant-based cheese.
Gluten-Free: Swap regular pasta for a gluten-free variety like brown rice or lentil pasta.

Required Equipment for Making Balsamic Roasted Veggie Pasta Salad

Large baking sheet
Mixing bowls
Large pot for boiling pasta
Whisk or small jar for dressing
Colander

Storage Instructions & Shelf Life for Balsamic Roasted Veggie Pasta Salad

Store leftovers in an airtight container in the refrigerator for up to 4 days.
For best texture, let the salad come to room temperature before serving leftovers.
Not recommended for freezing, as veggies and pasta can become mushy.

Serving & Pairing Recommendations for Balsamic Roasted Veggie Pasta Salad

Serve as a main dish with a slice of toasted sourdough or alongside grilled meats.
Pair with a crisp white wine or sparkling water with lemon.
Garnish with extra fresh basil and cracked black pepper for a beautiful presentation.

Pro Tips for Perfect Balsamic Roasted Veggie Pasta Salad

Cut veggies to similar sizes for even roasting and gorgeous presentation (see tips at Serious Eats).
Don’t overcook pasta—slightly al dente holds up better in salads.
For bright flavor and color, add the basil just before serving! Learn about fresh herb storage at Feasting At Home.

Balsamic Roasted Veggie Pasta Salad FAQ

Can I make this pasta salad ahead of time?

Absolutely! It tastes even better after the flavors have a chance to meld—just give it a quick toss before serving.

What other veggies can I use in this salad?

Try roasted eggplant, mushrooms, asparagus, or sweet potatoes—anything that roasts well will be tasty in this pasta salad.

Can I serve this Balsamic Roasted Veggie Pasta Salad warm?

Yes, it’s delicious served warm right after tossing, or cold after a chill in the fridge—your choice!

Balsamic Roasted Veggie Pasta Salad

Why You’ll Love This Balsamic Roasted Veggie Pasta Salad

Ingredients for Balsamic Roasted Veggie Pasta Salad