Fit & Fresh

Summertime Classic Made Healthy: Roasted Vegetable Pasta Salad Recipe

Roasted Pasta Salad

When you think of summer foods, what comes to mind? There are so many delicious things to look forward to about the season, including watermelon, backyard barbeques and frozen treats. However, no summer party would be complete without a delicious pasta salad!

Pasta salad can go from being a light side to weighing your plate (and body) down if you aren’t careful of what you’re mixing in the bowl.

I’ve got a delicious pasta salad recipe that is naturally gluten-free and loaded with veggies that the whole family will enjoy. The best part is, it gets even more flavorful with time so it’s a great party option that can be made the day before!

Roasted Vegetable Pasta Salad 

Serves 4 as a main or 6 as a side

  • 1 box brown rice or lentil (for additional protein) pasta
  • 2 Tablespoons avocado oil
  • 2 large zucchinis, chopped into bite-sized pieces
  • 1 pint grape tomatoes, cut in half
  • 1 bunch asparagus, trimmed and chopped lengthwise
  • salt and pepper, to taste
  • 1/4 cup green onions, sliced
  • 1/4 cup chopped fresh basil

For the creamy balsamic vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 lemon, juiced
  • 1 garlic clove, minced
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • pepper, to taste

Preheat the oven to 400 degrees. Spread the zucchini, asparagus and tomatoes on a parchment-lined baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Roast for 20 minutes, then remove from the oven and set aside.

Meanwhile, make the pasta according to the directions on the package. Make the vinaigrette by adding all of the ingredients to a small bowl and whisking to combine.

To finish the salad, toss the pasta with half of the vinaigrette. Add the roasted vegetables, basil and green onion. Gently toss to combine and store in the refrigerator until ready to serve. Serve with the remaining half of the vinaigrette and enjoy!

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