Healthy Lunch Roasted Vegetable Pasta Salad

Name: Healthy Lunch Roasted Vegetable Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pasta (fusilli or penne); 1 zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 red onion, chopped; 2 cups spinach; 2 tablespoons olive oil; Salt and pepper to taste; 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love making this Healthy Lunch Roasted Vegetable Pasta Salad for a nutritious midday meal. It’s vibrant, flavor-packed, and helps me make the most of seasonal vegetables. The combination of roasted veggies, pasta, and a zesty dressing not only fills me up but also keeps me energized through the afternoon. With its colorful presentation and fresh taste, this salad is an excellent choice for meal prep or a quick lunch on the go. Plus, it’s so simple to make that you’ll want to whip it up again and again!

Created by

Stella Cameron

Last updated on 2026-01-06T00:46:20.706Z

When I first created this Healthy Lunch Roasted Vegetable Pasta Salad, I was inspired by the seasonal bounty from my garden. Roasting the vegetables enhances their natural sweetness and brings out deeper flavors that pair wonderfully with the pasta. I find that using a mix of colorful vegetables not only makes the dish visually appealing but also packs it with nutrients.

One tip I’ve learned is to let the roasted veggies cool slightly before mixing them with the pasta. This prevents the heat from wilting the greens and keeps the salad fresh. Each time I prepare this, I enjoy experimenting with different dressings based on my mood, which adds a delightful twist to the dish!

        Why You'll Love This Salad
        Packed with flavorful roasted vegetables that nourish your body
Customizable with your choice of pasta and seasonal ingredients
Perfect make-ahead option for lunches, picnics, or potlucks

      

Ingredients

For the Salad

2 cups pasta (fusilli or penne)
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 red onion, chopped
2 cups spinach
2 tablespoons olive oil
Salt and pepper to taste

For the Dressing

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

Instructions

Prepare the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for about 25 minutes, or until tender and slightly caramelized.

Cook the Pasta

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool it down.

Make the Dressing

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.

Combine All Ingredients

In a large bowl, combine the cooled pasta, roasted vegetables, and fresh spinach. Drizzle the dressing over the salad and toss gently until everything is well coated.

Serve

This salad can be served warm or chilled. It’s great for meal prep; just store it in an airtight container in the fridge for up to 3 days!

Pro Tips

Feel free to add other vegetables you enjoy, like eggplant or asparagus, and excess dressing can be stored in the fridge for later use!

Questions About Recipes

→ Can I use gluten-free pasta?

Absolutely! Just substitute with your favorite gluten-free pasta.

→ How long can I store this salad?

It can be stored in an airtight container in the fridge for up to 3 days.

→ Can I add protein to this salad?

Yes, grilled chicken, chickpeas, or tofu work great with this pasta salad.

→ What other vegetables can I roast?

Feel free to use any seasonal vegetables like asparagus, broccoli, or carrots.