I hit a bit of a meal-planning snag this week. I stocked the fridge with fresh produce and had a loose plan, but as the days passed the ideas didn’t fit our schedule and nothing sounded appetizing. With a packed veggie drawer on the verge of being wasted, I decided to pivot and make something simple, portable, and satisfying.
Pasta salad is my go-to for that kind of rescue meal.
It required a bit of prep: I spent a few minutes chopping three packages of asparagus, zucchini, and summer squash that I wanted to save. I tossed the pieces with olive oil, salt, and pepper, spread them on baking sheets, and roasted them until tender and slightly caramelized. Instead of making an elaborate vinaigrette, I kept the dressing simple—balsamic vinegar, a drizzle of olive oil, and a sprinkle of Parmesan once everything had cooled. The result was unexpectedly delicious.
My daughter and I are the pasta-salad fans in the family, so this batch will disappear quickly. I’ve already had it for lunch twice and packed some for her school lunch today. She even loves it as an after-school snack. Since I often misjudge meal plans or overbuy produce, a versatile pasta salad like this is likely to become a regular—next time I might add roasted eggplant and red bell peppers for variety.
Enjoy!
Print Recipe
Roasted Vegetable Whole Wheat Pasta Salad
Ingredients:
- 1 (13 oz) box whole wheat pasta (rotini, penne, or shells work well)
- 3 zucchini, chopped into large even pieces
- 4–5 summer squash, chopped into large even pieces
- A bunch of asparagus, trimmed and cut into large pieces
- 1–2 tablespoons olive oil for roasting
- Pinch of salt and pepper
- Balsamic vinegar and olive oil for dressing (splash and drizzle, to taste)
Directions:
- Cook pasta according to package directions until al dente. Drain and transfer to a large bowl.
- Preheat the oven to 425°F (220°C).
- Arrange chopped vegetables on one or two baking sheets without overcrowding. Drizzle with 1–2 tablespoons olive oil, toss to coat, and season with salt and pepper. Roast for 20 minutes, stir gently, then roast another 5 minutes until vegetables are tender and slightly browned.
- Allow the roasted vegetables to cool to room temperature. Add them to the cooked pasta and dress with a few splashes of balsamic vinegar and a drizzle of olive oil. Toss gently and adjust seasoning with salt and pepper to taste.
- Serve with grated or shredded Parmesan sprinkled on top.
Whole wheat pasta adds protein and fiber, making this salad a filling and nutritious meal or snack. If you prefer, substitute regular pasta.
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More pasta salad ideas:
Pasta Salad Caprese with Roasted Garlic and Balsamic Dressing
Beach Day Macaroni Salad
Creamy Tuna Pasta Salad with Greek Yogurt
Pasta Salad with Balsamic Basil Vinaigrette
Southwestern Pasta Salad with Creamy Avocado Dressing (Two Peas and Their Pod)
Tabbouleh Pasta Salad (The Lemon Bowl)
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