This Roasted Vegetable Pasta Salad with Maple Mustard Dressing is a simple, healthy vegetarian recipe. Serve it as an easy dinner side dish and pack the leftovers for lunch!
Thanks to my friends at Giovanni Rana for sponsoring this post.
Hi friends!
Popping in today to share a fun new pasta salad recipe with you guys. Did you know October is National Pasta Month?! Indeed it is. And being that I’m a pasta-loving gal, and buttered noodles made up a good portion of my meals until I was about 25 years old, I’m super excited to partner with Giovanni Rana today to share this recipe.
This Roasted Vegetable Pasta Salad is packed with…you guessed it…roasted veggies! I used some of my favorites like green beans, sweet potatoes and red peppers but you could easily customize with your favorites – Brussels sprouts would be a good addition if you’re into those (I am not). I even threw in some roasted apples because it’s fall and I always seem to have a million laying around.
Roasted Vegetable Pasta Salad
The base of the pasta salad is Giovanni Rana Spinach & Cheese Tortelloni. Let’s talk about this pasta for a moment, shall we? Giovanni Rana offers a range of authentic Italian products including refrigerated pasta, sauces and ready-made dishes. All of their products are made with premium fillings, no preservatives, artificial colors or flavors added. ie, in these spinach and cheese tortelloni, they use fresh baby spinach!
Plus, the pasta is made using whole eggs, which gives it a rich golden hue and provides high-quality protein, antioxidants like lutein and Vitamins A, D and E. And the stuffed pasta like tortelloni and ravioli are made with a thin layer of pasta, allowing them to be stuffed with even more delicious filling.
You can find them in the refrigerated section at various grocery stores (check the store locator here) and I even buy their ravioli at Costco!
Before using the Spinach & Cheese Tortelloni in this recipe, I tested out some plain ones on Squish for dinner and he gobbled them up. Since he won’t touch plain spinach, I consider it a win that he loved these.
So now it’s time to talk about the pasta salad. Like I mentioned above, I started with the tortelloni, added my fav roasted veggies and then tossed it all in a simple dressing made with just dijon mustard, maple syrup and olive oil. You could use honey as well, but I chose maple syrup since the baby isn’t quite one year old yet and shouldn’t have honey. I put half the dressing on myself and then let people add extra if they wanted.
Here’s how you make it:
PrintRoasted Vegetable Pasta Salad
This Roasted Vegetable Pasta Salad with Maple Mustard Dressing is a simple, healthy vegetarian recipe. Serve it as an easy dinner side dish and pack the leftovers for lunch!
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: serves 4-6 1x
Ingredients
- 4 cups Giovanni Rana Spinach & Cheese Tortelloni
- 1.5 cups sweet potatoes, diced
- 2 cups green beans, chopped
- 1 cup apple, diced
- 3/4 cup roasted red peppers, chopped
- 1/4 cup dijon mustard
- 3 Tbsp olive oil
- 2–3 Tbs maple syrup, to taste
Instructions
On a large baking sheet, spread out sweet potatoes, green beans and apples. Drizzle with oil and stir to coat.
Roast at 400 degrees F for 15 minutes, stirring once.
Cook pasta according to package directions, drain and set aside
Prepare dressing by combining mustard, oil and 2 Tbsp maple syrup in a small bowl and stirring well. Taste and add more maple syrup if desired.
Combine cooked pasta and roasted vegetables in a large bowl. Add half the dressing and mix well to coat.
Serve with remaining dressing so people can add more if desired.
This can be served warm, room temperature or cold.
Notes
Chop the sweet potatoes fairly small so they cook quickly.
You can roast your own red pepper but you’ll need to roast it separately for a longer amount of time.
You may want to drizzle a little oil on the cooked pasta and stir to keep it from sticking together.
Quick, easy and delicious. If you want to, you could add some leftover chicken into the mix as well!
Be sure to follow Giovanni Rana on Facebook, Twitter, and Instagram for delicious recipe inspiration!
Enjoy!
–Lindsay–
Maple and mustard together?? Sounds like a winning combination for this pregnant lady! Can’t wait to try it. Thanks for sharing.
This has like all of my favorites, roasted – always the best way to go for flavor- pasta and mustard! Wins wins wins
This sounds great, I can’t wait to try it later. I’ll swap honey for maple syrup (no babies to worry about except one grown up one that I won’t mention) and I love spicing things up. I grow mild chilies in my back yard and they’re perfect roasted in other dishes I’ve tried, so why not? Sweet and hot – heaven!