This Roasted Vegetable Pasta Salad can be enjoyed warm or cold, and you can easily swap vegetables to suit the season.
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.
I’m really excited to share this recipe. It’s a fresh take on a pasta salad with roasted vegetables and small round pasta (acini di pepe) that provide a great, chewy contrast to crisp-tender roasted squash and onions. If you’re past summer squash season, substitute fall vegetables such as carrots, parsnips, or beets — they’ll need an extra 10 minutes or so in the oven until fork tender.
What I love about this Roasted Vegetable Pasta Salad is its versatility. Serve it warm right after assembling, or chill and enjoy it cold the next day — both are delicious. It works as a satisfying meatless main or a colorful side dish. The mix of roasted vegetables, tender round pasta pearls, fresh spinach, and a flavorful dressing gives the dish balance in texture and flavor.
The dressing ties everything together. I used Kraft Roasted Red Pepper Italian Dressing for a lightly sweet, smoky note with a gentle peppery warmth that pairs beautifully with roasted vegetables. It adds bright color and a rustic finish to the salad. We loved it so much this will be a repeat recipe — perfect for late-summer zucchini and squash, and adaptable for autumn root vegetables as well.
Give this fresh, nutritious salad a try for dinner or for a make-ahead side. It’s simple to prepare and full of flavor.
Roasted Vegetable Pasta Salad
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Ingredients
- 1 zucchini, cut into ¼” slices
- 1 yellow squash, cut into ¼” slices
- 1 red onion, cut into ½” slices
- 1 tsp minced garlic
- 1 Tbsp olive oil
- salt and pepper, to taste
- 1 cup acini di pepe, (tiny round pasta)
- 2 cups spinach
- 1 cup Kraft Roasted Red Pepper Italian Dressing
Instructions
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Preheat the oven to 450°F (230°C). In a large bowl, toss zucchini, yellow squash, red onion, and garlic with olive oil. Spread the vegetables on a baking sheet, season with salt and pepper, and roast for 8–10 minutes.
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Carefully remove the tray with a hot pad, move the oven rack to the top position, return the tray to the oven, and switch to broil. Broil 4–5 minutes until the vegetables are lightly golden—watch closely to avoid burning.
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While the vegetables roast, bring a pot of salted water to a boil and cook the acini di pepe for 10–12 minutes or according to package instructions. Drain and transfer the pasta to a large mixing bowl.
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Add the roasted vegetables to the bowl with the pasta, then add the spinach and Kraft Roasted Red Pepper Italian Dressing. Toss gently—the residual heat will slightly wilt the spinach. Serve warm, or chill and serve cold as a make-ahead salad.
Notes
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