vegetable pasta salad

Make our winter vegetable pasta salad with rosemary dijon dressing featuring root vegetables like carrots and butternut squash plus arugula, mushrooms and onions! 

Winter Vegetable Pasta Salad with Rosemary Dijon Dressing

oz cavatappi noodles ((Or pasta of your choice))

butternut squash

onion

carrot ((sliced))

oz baby bella mushrooms

½ Tbsp extra virgin olive oil ((divided))

rosemary ((stems removed))

water

½ Tbsp dijon mustard (*)

½ Tbsp agave

Tbsp apple cider vinegar

arugula

sea salt and pepper

Roast

Preheat oven to 450 degrees. Toss butternut squash, carrots, and onions in 1 Tbsp olive oil. Spread across baking sheet lined with parchment paper and roast until some charring occurs – about 30 minutes.

Boil

Cook noodles according to package instructions in salted water. Once noodles are cooked, strain and rinse with cool water. Then, add to a large bowl and store in refrigerator to cool.

Sauté

Add mushrooms and remaining ½ Tbsp olive oil to a skillet. Cook the mushrooms on medium-low until tender – about 15 minutes. Remove from heat. Add water, rosemary, dijon, agave, and apple cider vinegar, stirring until combined. Set aside.

Chill

Add roasted vegetables to the large bowl with noodles and continue to chill until ingredients reach room temperature – about 5-10 minutes.

Toss

Add mushrooms and dressing to the noodles and vegetables. Gently toss until combined. You may need to add another tablespoon or so of water to thin out the dressing. Add arugula and salt and pepper to taste. I prefer to serve the pasta salad at room temperature, but if you want it cold, return to the fridge and serve when chilled.

Recipe video above! Your choice of veggies roasted or BBQ&#039;d, then tossed in a marinade so they absorb the flavour while hot before being tossed through pasta with extra dressing. This is a big, fat JUICY flavour loaded pasta salad that lasts for days and days - see PRO TIP for keeping pasta salads juicy!

Marinated Vegetarian Pasta Salad

parsley (, roughly chopped (or chives))

feta (, crumbled into big chunks)

capsicum/bell peppers ((1 red, 1 yellow),

red onion (,

eggplant (, halved lengthwise, then 1.25cm/ 0.5" thick semi circles)

zucchini (,

mushrooms

asparagus

(65 milliliters) extra virgin olive oil

salt and pepper

garlic (, minced)

(85 milliliters) lemon juice

(85 milliliters) extra virgin olive oil

tsp white sugar

tsp each dried basil, parsley, oregano, thyme ((Note 2))

Place ingredients in a jar and shake well. Set aside 10 minutes+.

Marinade/Dressing:

Preheat oven to 250C/480F (super high heat replicates BBQ charred edges).

Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.

Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.

Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.

BBQ Option: See Marinated BBQ Vegetables for directions.

Roasted Vegetables:

Transfer vegetables into large bowl, pour over 1/2 the Dressing.

Toss, then leave to marinate for 30 minutes to 3 hours.

Marinating:

Cook pasta per packet directions in large pot of salted water. Drain and return pasta into pot.

Add vegetables, including veg juices in the bowl. Add remaining Dressing and parsley, then toss.

Set aside for 15 minutes to cool slightly.

Sprinkle with feta and serve! Keeps 4 - 5 days, serve at room temp.

Pasta salad:

SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to reserved Dressing (after marinating veg), shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.

Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Make ahead PRO TIP (Note 4):

This veggie filled healthy pasta salad with zesty garlic-lemon dressing is the best! Chickpeas are added for extra protein, and because they are just so good! This salad will feed a crowd and can be made in advance.

QUICK N' HEALTHY VEGGIE PASTA SALAD

bowtie pasta (or your favorite small pasta)

cucumber, diced

red bell pepper,

orange bell pepper,

yellow bell pepper,

cherry tomatoes, sliced

(15 oz.) chickpeas (garbanzo beans), drained and rinsed

garlic cloves, minced

dijon mustard

olive oil

mineral salt & fresh cracked pepper,

Pasta: Cook the pasta according to package directions.

Dressing

In a small bowl, whisk together garlic, lemon juice, dijon, oil, salt, and pepper. Set aside.

Assemble salad

Once veggies are prepped, using either a large mixing or serving bowl, or pot the pasta was cooked in, combine the pasta, veggies and dressing, toss well to coat.

Place in the refrigerator to chill for a few hours or enjoy as is.

Serve: Spoon into individual bowls and top with a squeeze of lemon and/or a light dusting of Almond Parmesan. Enjoy the simples!

Store: Leftovers can be stored in an airtight container in the fridge for up to 5 &#8211; 6 days. This is a great salad for a pot-luck or family/work gathering. Can be made 1 – 2 days in advance.

I love this! I would recommend, however, using more olive oil and less garlic and lemon in your sauce. It's a little much, but it's still very good!

Made it and loved it! Simple, delicious, and healthy. Much appreciation!

Yummy! The whole post was beautiful with the pictures and all. Thank you!

Recipe video above! How do you make the best ever vegetable pasta salad? MARINATE the veggies. Roast or BBQ any veg you want, then toss in a marinade so they absorb the flavour while hot before mixing through pasta. This is a big, fat JUICY flavour loaded pasta salad that lasts for days and days - see PRO TIP for keeping pasta salads juicy!

Preheat oven to 250°C/480°F (230°F fan) - super high heat replicates BBQ charred edges.

Toss veggies in oil - Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.

Add asparagus - Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.

Marinate veggies - Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.

Cook pasta + 2 minutes: In large pot of salted water, cook pasta per packet directions but ADD 2 minutes to the cook time (Note 5 for why). Drain and return pasta into pot.

Add vegetables, including veg juices, into the pasta pot. Add remaining Dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.

Serve! Sprinkle with feta and serve! Keeps 4 - 5 days, serve at room temp.

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The most viewed vegetable pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine