Roasted Vegetable Pasta Salad
A quick, wholesome pasta salad loaded with roasted vegetables, crumbled goat cheese, and crispy bacon, tossed in a tangy balsamic dressing. Perfect for an easy side dish, light lunch, or meal-prep favorite.
Equipment
- 1 large pot (for pasta)
- 1 sheet pan (for roasting vegetables)
- 1 large mixing bowl
- 1 small jar or bowl with lid (for dressing)
- Measuring Cups and Spoons
- Microplane or garlic grater (optional)
- Spatula or spoon (for mixing)
Ingredients
- 3 cups spiral pasta or preferred shape
- 4 cups chopped vegetables green beans, Brussels sprouts, bell peppers, sweet potatoes, or favorites
- 4 strips bacon cooked and diced
- 2 oz goat cheese crumbled (adjust to taste)
- ½ cup avocado oil or light olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 –2 Tbsp maple syrup or honey to taste
- ¼ tsp salt
- 1 clove garlic grated (optional)
Instructions
- Cook the Pasta Perfectly: Bring a large pot of salted water to a boil over high heat. Once boiling, add your pasta and stir occasionally to prevent sticking. Cook according to the package instructions until the pasta is al dente—firm to the bite but fully cooked. Immediately drain the pasta in a colander, then rinse briefly under cold water to stop the cooking process and cool the noodles for salad use. Set aside in the large mixing bowl.
- Prepare the Vegetables for Roasting: While the pasta cooks, wash, peel (if needed), and chop all vegetables into uniform bite-sized pieces. Smaller pieces cook faster and more evenly. Place the chopped vegetables on a rimmed baking sheet. Drizzle lightly with avocado oil, then sprinkle evenly with salt. Toss gently with your hands or a spatula to coat each piece thoroughly, ensuring every vegetable will roast evenly and develop a delicious caramelized flavor.
- Roast Vegetables to Perfection: Preheat the oven to 400°F (200°C). Spread the vegetables in a single layer on the sheet pan, avoiding overcrowding for even cooking. Roast in the preheated oven for 15–20 minutes, checking at 15 minutes for tenderness. The vegetables should be fork-tender, lightly caramelized, and slightly golden at the edges. Remove from the oven and allow them to cool slightly before combining with pasta to avoid wilting or steaming the noodles.
- Cook and Prepare Bacon (Optional but Recommended): While the vegetables roast, cook your bacon until crisp. You can fry it in a skillet over medium heat or bake in the oven on a separate sheet pan. Once cooked, transfer to a plate lined with paper towels to drain excess fat. Chop the cooled bacon into small, bite-sized pieces and set aside. The bacon adds a savory crunch and rich flavor that balances the sweet roasted vegetables and tangy dressing.
- Prepare the Balsamic Dressing: In a small jar with a lid or a medium bowl, combine avocado oil, balsamic vinegar, Dijon mustard, maple syrup (or honey), salt, and optional grated garlic. Seal the jar tightly and shake vigorously for 20–30 seconds, or whisk well if using a bowl. Taste the dressing and adjust the sweetness or salt as needed. This dressing is tangy, slightly sweet, and perfectly complements the roasted vegetables and creamy goat cheese.
- Assemble the Pasta Salad: In a large mixing bowl, combine the cooked and cooled pasta with the roasted vegetables. Add the crumbled goat cheese and chopped bacon. Gently toss with a spatula or large spoon, taking care not to break the vegetables or mash the cheese. This ensures even distribution of flavors while keeping textures distinct and appealing.
- Toss with Dressing: Pour half of the prepared balsamic dressing over the pasta salad. Gently toss to coat all ingredients evenly. Taste and adjust by adding more dressing if desired, ensuring every bite is flavorful. The salad should be moist but not overly saucy, with the roasted vegetables retaining a slight caramelized bite and the pasta fully infused with dressing.
- Serve and Enjoy: Transfer the salad to a serving bowl or plate. This pasta salad can be served immediately, at room temperature, or chilled. Garnish with extra crumbled goat cheese or fresh herbs if desired. Perfect as a side dish for lunch, a healthy weeknight dinner, or a meal-prep addition for the week. Leftovers keep well in an airtight container in the fridge for up to 3–4 days.
Notes
- Always chop vegetables into similar-sized pieces for even roasting. Small or uneven chunks may undercook or burn.
- You can swap or mix vegetables based on seasonal availability—zucchini, cherry tomatoes, or carrots work beautifully.
- Adjust the sweetness in the dressing to your taste; maple syrup and honey both provide gentle, natural sweetness.
- Use a spiral or short pasta for easy tossing. Larger pasta shapes like penne or rotini help hold the dressing.
- The salad can be enjoyed warm, at room temperature, or chilled, making it a versatile meal option.
