Pull Up a Chair: Let’s Talk About Balsamic Roasted Veggie Pasta Salad
Okay so picture this: it’s Thursday night, I’m staring into my fridge (door half-open, cat weaving around my feet), and that half-used bottle of balsamic vinegar is just kind of winking at me. I remember the first time I made this Balsamic Roasted Veggie Pasta Salad for a last-minute potluck—my aunt spent the whole evening asking for the ‘secret.’ There really isn’t one, unless ‘shoving everything delicious onto a sheet pan’ counts. Actually, try not to eat half the veggies straight off the tray. That’s harder than it looks, trust me.
Why You’ll Love This Dish (Yes, Even on a Weeknight)
I make this when I want something everybody will eat—not just poke at. My family goes a bit batty for this because it’s got that sweet-roasty thing happening. (Detour: my nephew once tried picking out ‘all the red things’ but—joke’s on him—they’re the best part.) Plus, you can chuck in whatever you have rolling around in the veggie drawer. If I’m honest, the only thing tricky is not burning the onions. But that’s what timers are for, eh?
What You’ll Need (With My Messy Substitutions)
- 2-3 cups of chopped veggies — whatever you fancy. I use zucchini, red pepper, and red onion, but cherry tomatoes or broccoli work (I’ve definitely used a handful of baby carrots in a pinch).
- 3 tablespoons olive oil (My grandmother always insisted on extra virgin from a fancy shop, but any kind will do. Save your posh stuff for a drizzle at the end.)
- 2 tablespoons balsamic vinegar (If you only have a syrupy balsamic glaze, just thin it out with a splash of water. Not a disaster.)
- Salt & pepper — to taste, or slightly more if your hand slips like mine does.
- 2 garlic cloves, smashed (Or, honestly, a teaspoon of jarred garlic in a hurry. Still good.)
- 250g pasta — twisty shapes are best for catching sauce. Penne, rotini, or even fusilli (or any shape your pantry coughs up).
- 1/2 cup crumbled feta or goat cheese (Mozzarella pearls are dreamy if you have them; leave out cheese if you want it vegan)
- A handful of fresh basil, torn up (dried is alright, but fresh gives it that ‘something extra’)
- Optional: toasted pine nuts, chopped olives, or that half-avocado you forgot about (only if it still looks okay—I learned that one the hard way)
How To Make It (Chaos Allowed)
- Preheat your oven to about 425°F (220°C). No need to be super precise—just hot enough to give those veggies a bit of color.
- Throw all your chopped veggies onto a baking tray. Drizzle with olive oil, balsamic vinegar, salt, pepper, and scatter the garlic over everything. Give it all a toss with your hands (bonus: your hands will smell garlicky for hours). Spread it out so things roast, not steam.
- Roast for 25–30 minutes, giving it a shake or a stir somewhere in the middle. This is when I usually sneak a bite—yes, even though it burns my tongue pretty much every time.
- While that’s happening, cook your pasta as per the packet until just al dente. Don’t overcook (I forget this and end up with squidgy noodles sometimes, let’s be honest). Drain, rinse quickly under cold water if you like it less sticky.
- Once the veggies are done, dump the hot pasta and roasted veggies into a large bowl. Add the cheese, basil, plus anything else you’re feeling (olives, yes—walnuts, um, not my fave). Toss everything together so the cheese gets a bit melty.
- Check the seasoning, maybe add another glug of olive oil or extra balsamic on top. Pause—take a picture if it looks Instagram-pretty. Or not. Just eat!
Notes You’ll Wish You Knew Beforehand
- It’s totally fine if your veggies get a bit charred on the edges. Actually, I think that’s the best part (just maybe stir it once sooner if you have a really hot oven).
- I used to always skip rinsing the pasta, but it really does help prevent it sticking into a giant ball—unless you’re eating hot, in which case just mix it all together right away.
- Honestly, I’ve made this with gluten-free pasta and it was… okay, although it got gummy the next day. Maybe try a whole wheat one if you’re after extra fiber.
Variations I’ve Actually Tested (and One That Flopped)
- Roast sweet potato cubes instead of peppers; adds kind of a caramel vibe—very autumny.
- Swap out the feta for smoked mozzarella—seriously decadent.
- Tried adding sundried tomatoes one time—wow, too tangy for me. Maybe with less balsamic it’d work better. Or not. You decide.
- You could stir in cooked chickpeas for more protein, or pile grilled chicken on top for the carnivores.
But What If I Don’t Have the Right Equipment?
I always use a big baking tray with parchment, but honestly, a pizza pan or even two smaller trays is fine (just shuffle them halfway so things cook evenly).
No salad bowl? A clean saucepan works if you’re desperate. Once I mixed the whole thing up in a roasting pan and—aside from lacking aesthetics—it was great.
How to Store It (If You Have Any Left… Ha!)
Keep leftovers in a sealed container in the fridge, up to 3 days (though honestly, in my house it never lasts more than a day!). I think this tastes better the next day, especially if you let it come to room temp before eating. The cheese soaks up the flavours somehow.
How to Serve (And How I Actually Do It)
Great cold, at room temp, or even gently warmed (not hot though, or the cheese kind of vanishes). In summer, I’ll pile it into a big bowl for a picnic; come winter, it’s lunch in a thermos for work. We sometimes pair it with garlic bread because why not double up on the carbs?
And if you’re hoping for more easy salads, the folks over at Cookie and Kate seem to live for veggie-packed dishes. Not sponsored, just obsessed.
Pro Tips (Learned the Hard Way… Oh Dear)
- I once rushed the roasting step—under-cooked veggies just go weird and watery in the salad. Actually, I find it works better if you let them get a bit caramelized.
- Don’t skip the fresh herbs at the end. Dried is fine in the roasting, but fresh basil right at the finish just lifts everything.
- And, on second thought, don’t try to do all the chopping after your second glass of wine. Trust me on this one.
Your Burning Questions (Seriously, I Get These!)
- Can I make this completely vegan?
- Absolutely. Just leave out the cheese or use a plant-based version. I like Violife for this.
- Will the veggies get mushy?
- Only if you roast them forever (or pile them too high on the tray)—try to spread them out so they crisp and caramelize.
- Is this good warm?
- Actually yes, especially right after mixing. But, cold from the fridge is still fab. Try both and see which you prefer.
- I don’t have balsamic—what’s a swap?
- If you must, red wine vinegar plus a pinch of sugar will almost get you there, although it won’t have that sticky-sweet depth. Or here’s a neat explainer on balsamic if you want to nerd out a bit.
- Can I double this and bring to a party?
- You bet. Just use two trays and toss everything together before serving. I’ve done it and, well, it’s always gone before I get seconds.
Side note: I usually put the leftovers in a jam jar for lunch—pro tip from my old flatmate. Works like a charm; just give it a shake before eating. Anyway, that’s probably far too much information for a pasta salad, but hey, cooking’s never just about following instructions, is it?
Ingredients
- 12 oz (340 g) rotini pasta, cooked and drained
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 1/3 cup balsamic vinegar
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup chopped fresh basil
Instructions
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1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2Arrange zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and black pepper, and toss to coat. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
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3Meanwhile, cook the rotini pasta according to package instructions. Drain and transfer to a large mixing bowl.
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4In a small bowl, whisk together balsamic vinegar, remaining 1 tablespoon olive oil, minced garlic, dried oregano, and a pinch of salt and pepper to make the dressing.
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5Add roasted vegetables to the pasta. Pour the balsamic dressing over the salad. Toss well to combine.
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6Garnish with chopped fresh basil. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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