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Roasted Veggie Pasta Salad

 Roasted Veggie Pasta Salad
Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.
8 ServingsPrep: 20 min. Bake: 30 min.


  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 2 cups water
  • 1 medium eggplant, cut into 1-inch pieces
  • 1 large zucchini, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1/2 cup olive oil
  • 1 teaspoon dried marjoram
  • 1 package (16 ounces) tricolor spiral pasta
  • 1/2 cup Italian salad dressing
  • 1/4 cup minced fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Place the squash and water in a microwave-safe bowl. Cover and cook
  • for 10 minutes or until tender; drain.
  • Arrange the squash, eggplant, zucchini, red pepper and onion in a
  • greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, whisk
  • oil and marjoram until combined. Drizzle over vegetables.
  • Bake, uncovered, at 450° for 30 minutes or until tender.
  • Meanwhile, cook pasta according to package directions; drain.
  • In a large bowl, combine the pasta and roasted vegetables. Stir in
  • the salad dressing, basil, salt and pepper. Serve warm or at room

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Roasted Veggie Pasta Salad (continued)

Directions (continued)

  • temperature. Yield: 8 servings.
Nutritional Facts: 1-3/4 cups equals 461 calories, 20 g fat (3 g saturated fat), 0 cholesterol, 560 mg sodium, 62 g carbohydrate, 8 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.