balsamic pasta

A veggie-packed balsamic pasta delicious served either warm or cold!

Vegan Pasta Salad - Mediterranean Style

(16 oz. package) pasta

balsamic vinegar

olive oil

maple syrup

garlic ((minced))

olive oil ((for sauteing veggies))

red onions (diced)

mushrooms

cherry tomatoes ((halved))

sundried tomatoes

olives

(8 oz. bag) baby spinach

salt

Cook your pasta according to the directions on the package.

Make the balsamic dressing by mixing 1/3 cup olive oil, 1/3 cup balsamic vinegar, 2 tablespoons maple syrup, and 2 cloves of minced garlic.  Stir and set aside.

Wash and cut up 4-6 cups of veggies of your choice.

In a large pot, sauté red onions in 1 tablespoon of olive oil over low heat for 5 minutes to bring out their sweetness.

Toss in veggies of choice (except for the cherry tomatoes and spinach), sprinkle with salt, and sauté over medium heat for about 3-4 minutes.

Add cherry tomatoes and sauté for about 2 minutes.

Add the balsamic dressing and simmer for 3-4  more minutes until the liquid starts to boil.

Turn off the heat and toss in the cooked and drained pasta and a bag of baby spinach.  Stir well and cover for a few minutes until the spinach wilts.

Serve warm for a hot meal or place in the fridge for a cold pasta salad.  It is also delicious topped with some vegan feta cheese!

A colorful medley of vegetables roasted to perfection, then tossed with warm pasta and an easy garlic-balsamic dressing!

Roasted Vegetable Pasta with Balsamic

onion (I used red)

bell pepper (I used orange)

zucchini

cherry tomatoes

broccoli florets

pasta (gluten-free if desired)

Tbsp. balsamic vinegar

garlic powder

basil

basil (or other herbs of choice), cashew parmesan

Preheat oven to 425°F (220°C).

Prepare the veggies: Chop onion, bell pepper, and zucchini into about 3/4-inch chunks. Halve the tomatoes.

Line a baking pan with parchment paper. Spread out veggies on pan and season with salt. (You may want two pans to space out the veggies enough.) Roast for 35-40 minutes (or until desired tenderness) tossing halfway through.

While vegetables are roasting, cook the pasta al dente. (Lightly boil pasta until cooked but still firm so it doesn&#039;t become mushy and fall apart when tossed with vegetables.)

While pasta is cooking make the dressing: combine balsamic vinegar, garlic powder, and dried basil in a bowl and whisk to combine.

Place the cooked, drained pasta in a large bowl. Immediately add the dressing and toss well to combine.

When vegetables are roasted, add to pasta. Lightly toss.

Taste and adjust seasoning if necessary (more salt, another drizzle of balsamic, fresh herbs, etc.) or top with cashew parmesan before serving.

Top 2 balsamic pasta recipes from across the web

The most viewed balsamic pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Pasta Salad - Mediterranean S...

Roasted Vegetable Pasta with Balsam...

Top 2 balsamic pasta recipes from across the web

The most viewed balsamic pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pasta Salad - Mediterranean S...

Roasted Vegetable Pasta with Balsam...

The most viewed balsamic pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine