Roasted Vegetable Pasta Salad
This Roasted Vegetable Pasta Salad is a simple, healthy side dish recipe. Choose your favorite veggies, then add some bacon, goat cheese and an easy balsamic dressing.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: serves 4-6 1x
Ingredients
Scale
- 3 cups spiral pasta (or your favorite type)
- 4 cups chopped vegetables (green beans, Brussel’s sprouts, peppers, sweet potatoes, etc – more if desired)
- 4 strips bacon, cooked and diced
- approx 2 oz goat cheese, crumbled (more or less if desired)
- 1/2 cup oil (I use avocado oil)
- 1/4 cup balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 – 2 Tbsp maple syrup or honey (depends on desired sweetness)
- 1/4 tsp salt
- 1 clove of garlic grated with microplaner, optional
Instructions
- Cook pasta according to package directions. Drain and run under cold water to stop the cooking process once cooked.
- While the noodles cook, spread vegetables on a sheet pan, spray with oil and sprinkle with salt. Roast at 400 degrees F for 15-20 minutes (depending on your desired degree of doneness).
- Combine cooked pasta and veggies in a large bowl, along with chopped bacon and goat cheese crumbles and gently stir to combine.
- Combine oil, vingar, mustard, maple syrup, salt and garlic(if using) in a jar with a lid and shake until well combined. Taste and add more sweetener if needed.
- Pour half the dressing over pasta salad and toss to coat. Taste and add more dressing if desired.
Notes
Be sure to chop vegetables fairly small so they cook in 15-20 minutes.
Find it online: https://www.theleangreenbean.com/roasted-vegetable-pasta-salad/
