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: 2 cups whole wheat pasta; 1 zucchini, chopped; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 red onion, sliced; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup balsamic vinegar; 1 teaspoon dried oregano; Fresh basil leaves for garnish

Highlighted under: Healthy & Light

I love how versatile this Healthy Lunch Roasted Vegetable Pasta Salad is! It’s a delightful blend of colorful roasted vegetables tossed with al dente pasta, drizzled in a light vinaigrette. It’s not only quick to whip up but also packed with nutrients, making it a healthy choice for lunch or even a light dinner. I've experimented with various veggie combinations and dressings, and each time I discover new flavors that elevate this dish. Whether I prepare it for a picnic or meal prep for the week, it never disappoints!

Created by

Harper Collins

Last updated on 2026-01-10T11:13:07.448Z

When I first tried this recipe, I was amazed by how the roasting process transforms the vegetables, bringing out their natural sweetness and depth of flavor. Each bite is packed with the goodness of seasonal produce, and I enjoy how colorful it looks on the plate. I often add a sprinkle of feta cheese or fresh herbs to enhance the taste.

Pairing it with high-quality pasta makes all the difference. I prefer whole wheat or chickpea pasta for an added health boost. The best part? This pasta salad holds up well, so I can prep it in advance and even enjoy the leftovers the next day without sacrificing freshness.

        Why You'll Love This Recipe
        Colorful and nutritious mix of roasted vegetables
Tasty and light vinaigrette that ties everything together
Perfect for meal prep or serving at gatherings

      

Mastering Roasting Techniques

Roasting vegetables can elevate their natural sweetness and add a depth of flavor that steaming or boiling can't achieve. For optimal results, spread the vegetables in a single layer on the baking sheet. This ensures even cooking and prevents them from steaming. If it's your first time, keep an eye on them around the 20-minute mark; you want them tender and lightly caramelized without becoming mushy.

Experimenting with different types of vegetables is a great way to customize this pasta salad. For instance, adding asparagus or carrots can introduce new textures and flavors. Just ensure they have similar roasting times to maintain the integrity of the dish. If you're using denser vegetables like sweet potatoes, cut them into smaller pieces to ensure they cook through in the same time as the others.

Crafting the Perfect Vinaigrette

The vinaigrette is where you can truly make this salad your own. While balsamic vinegar is a fantastic choice that adds sweetness and acidity, feel free to swap it out for red wine vinegar or apple cider vinegar for a different flavor profile. Adjust the acid-to-oil ratio to suit your taste; I often recommend starting with a 1:2 ratio and adjusting from there.

To enhance the vinaigrette's flavor, consider adding a teaspoon of Dijon mustard or honey. Not only does this help emulsify the dressing, but it also adds a tangy and slightly sweet contrast that complements the roasted vegetables beautifully. Just whisk everything together until it's glossy and well combined, ensuring a consistent flavor throughout the salad.

Ingredients

Gather the following ingredients:

Ingredients

2 cups whole wheat pasta
1 zucchini, chopped
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 red onion, sliced
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup balsamic vinegar
1 teaspoon dried oregano
Fresh basil leaves for garnish

Make sure to have everything ready before you start cooking.

Instructions

Follow these steps for a delicious pasta salad:

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the chopped zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.

Cook the Pasta

In a large pot of salted boiling water, cook the whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

Combine and Dress

In a large mixing bowl, combine the roasted vegetables, cooled pasta, balsamic vinegar, and dried oregano. Toss well to combine everything evenly.

Garnish and Serve

Top the salad with fresh basil leaves before serving. Enjoy chilled or at room temperature!

Serve this salad fresh and enjoy its vibrant flavors!

Pro Tips

For added flavor, consider adding a squeeze of lemon or some crumbled feta cheese before serving.

Meal Prep and Storage

This pasta salad shines in the realm of meal prep. Once assembled, it keeps well in an airtight container in the refrigerator for up to four days. This makes it a great option for grab-and-go lunches throughout the week. I recommend storing the dressing separately to maintain the vegetables’ crispness.

If you want to scale the recipe for a crowd, simply double the ingredients while keeping the roasting time the same. Just ensure that your baking sheet has space for everything; overcrowding can lead to uneven cooking. You might need to use two sheets if you're making a larger batch.

Customizing Your Salad

This recipe is highly adaptable, making it easy to include your favorite seasonal vegetables. If you prefer hearty greens, try adding spinach or kale after the pasta cools. For extra protein, consider tossing in some chickpeas or grilled chicken, which will also make the salad more filling for a dinner option.

If you're looking to add a crunch, chopped walnuts or sunflower seeds can introduce a satisfying texture. They also enhance the nutritional profile, adding healthy fats and protein. Just remember to toast nuts briefly to intensify their flavor—about 5 to 7 minutes at 350°F (175°C) should do the trick.

Questions About Recipes

→ Can I use other types of pasta?

Absolutely! Feel free to try gluten-free pasta or even chickpea pasta for a different taste and texture.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I make this salad ahead of time?

Yes, this pasta salad holds up well, and the flavors develop even more if allowed to sit. Just keep the dressing separate until you're ready to serve.

→ What other vegetables can I add?

You can add any seasonal vegetables you like, such as asparagus, broccoli, or carrots!