How to Make Roasted Vegetable Pasta Salad
This recipe is easy to make, but has 3 components. First, you’ll toss some chopped vegetables with a little olive oil, salt, and pepper, then arrange them on a baking sheet and cook in the oven until tender.
While the oven is taking care of the veggies, you can prepare your pasta on the stove top. I typically use brown rice pasta to keep this recipe gluten-free, but you can use any pasta you like and cook it according to the package directions. While the veggies and pasta are cooking, your hands are free to make the dressing! All you have to do is stir together a few ingredients you probably already have in your pantry, and drain a can of chickpeas so that they are ready to add in for extra plant-based protein and fiber.
When the veggies and pasta are done, you simply add them to the bowl, along with the dressing and chickpeas, and toss everything together. I like to enjoy a portion right away while it’s still warm, but it’s also great later cold, straight from the fridge. I hope you’ll enjoy it!
Recipe Notes:
For an oil-free recipe, you can use water to thin out the dressing and simply dry-roast the veggies on parchment instead. This recipe is easily adaptable to use any pasta or veggies you have on hand. Feel free to get creative!
As always, if you try something different with this recipe, please leave a comment below letting us know what worked for you. We can all benefit from your experience! – Reader Feedback: What’s your favorite way to enjoy pasta?
