Quick Roasted Vegetable Pasta Salad Recipe
This vinegar-based gluten free pasta salad with roasted or grilled veggies and goat cheese is great served warm, room temperature or straight from the fridge! Switch up the veggies based on what you’re craving, or add protein to make it a complete meal.
Excited to share with you my Roasted Vegetable Pasta Salad made with creamy goat cheese and a tangy vinaigrette! It’s the perfect complement to a juicy steak, BBQ chicken (maybe this spicy peach BBQ chicken!?) or even salmon. It’s pretty much delicious with anything!!!
I love how pasta salads can be made in advance then just either served cold or brought to room temperature when you’re ready to dig in! Pasta salads are easily portable too — picnic, anyone?
I first imagined this recipe using grilled veggies but unfortunately it was raining out and I didn’t feel like standing over the grill to get them nice and charred haha! I utilized the oven instead and think the flavors still came bursting through, though I’m excited to try this recipe again grilling our veggies on the Big Green Egg!
Why I love this recipe
What I love most about this pasta salad is how versatile it is. You can switch up the veggies depending on what’s in season or what you’ve got in the fridge. Craving roasted zucchini? Bell peppers? Even eggplant? You name it! You can mix and match to keep things fresh and exciting. And let’s not forget the goat cheese — it’s creamy, tangy, and adds the perfect richness to the whole dish. The lemon shallot vinaigrette brings a nice zesty punch, tying everything together.
It’s also the kind of recipe you can prep ahead of time, which is a major win. Make it in advance and serve it cold, or bring it to room temperature when you’re ready to dig in. Perfect for those busy weeks or impromptu picnics.
This Roasted Vegetable Pasta Salad is made with:
- gluten free chickpea rotini pasta
- roasted zucchini, red bell pepper + shallot
- creamy herbed goat cheese
- lemon shallot vinaigrette
- fresh basil
Feel free to swap out the veggies for whatever is in season (or already in your fridge)! Roasting (or grilling) the vegetables helps to concentrate their flavor, making them shine even more within the pasta. Hope you love this one!
Instructions
- If using oven to roast, preheat to 425º. If using grill, preheat.
- Chop all veggies and discard seeds from red bell pepper. Place onto two sheet pans (to avoid overcrowding) and drizzle well with olive oil. Season with salt and pepper.
- Place veggies into oven to roast for 20-25 minutes, or grill until softened and charred.
- Meanwhile, bring a pot of water to a boil on the stovetop over high heat (water will come to a boil faster with lid on!). Once boiling, add a tbsp. kosher salt to the water, then add pasta and cook as directed. Drain and rinse with cold water to stop cooking.
- In a small bowl or measuring cup, whisk together ingredients for the vinaigrette and drizzle in oil to emulsify.
- In your serving bowl, place in roasted veggies and all of dressing. Let marinate for 10 minutes.
- Finish salad by adding cool pasta, goat cheese and fresh basil! Serve room temperature or cool 🙂
FAQs
This Roasted Vegetable Pasta Salad is one of those recipes that I keep coming back to because it’s easy, versatile, and packed with flavor. Whether you’re serving it as a side at a BBQ or enjoying it as a light meal on a warm day, I promise it’ll be a hit. Plus, it’s an ideal make-ahead dish for those busy weeks or spontaneous park picnics. Enjoy!
Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!
Roasted Vegetable Pasta Salad
Ingredients
- 1 lb. gluten free pasta I like Banza chickpea pasta
- 1 zucchini diced
- 1 red bell pepper diced
- 1 shallot cut into quarters
- 2 oz. herbed goat cheese crumbled
- chopped fresh basil leaves
lemon shallot vinaigrette
- 2 lemons juice only
- 1 shallot minced finely
- 2 cloves garlic minced finely
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 tsp. honey, agave or sugar
- 1/4-1/2 cup good olive oil
Instructions
- If using oven to roast, preheat to 425º. If using grill, preheat.
- Chop all veggies and discard seeds from red bell pepper. Place onto two sheet pans (to avoid overcrowding) and drizzle well with olive oil. Season with salt and pepper.
- Place veggies into oven to roast for 20-25 minutes, or grill until softened and charred.
- Meanwhile, bring a pot of water to a boil on the stovetop over high heat (water will come to a boil faster with lid on!). Once boiling, add a tbsp. kosher salt to the water, then add pasta and cook as directed. Drain and rinse with cold water to stop cooking.
- In a small bowl or measuring cup, whisk together ingredients for the vinaigrette and drizzle in oil to emulsify.
- In your serving bowl, place in roasted veggies and all of dressing. Let marinate for 10 minutes.
- Finish salad by adding cool pasta, goat cheese and fresh basil! Serve room temperature or cool 🙂
