Aggie's Kitchen

Roasted Vegetable Whole Wheat Pasta Salad

Roasted Vegetable Whole Wheat Pasta Salad | Aggie's Kitchen

I experienced a bit of a meal plan fail this week (nothing new, really). I had good intentions going into the week, stocking up the fridge with fresh fruits and veggies for lunches and dinners like I normally do, with a loose plan. But as the week went on, nothing I had planned sounded good anymore or fit into our evening schedule. As I saw this all unfolding, I had to regroup – and make something out of the packed veggie drawer that was easy and easy to eat within our schedule.

It doesn’t get easier than pasta salad in my opinion.

Roasted Vegetable Whole Wheat Pasta Salad | Aggie's Kitchen

It took a little prep, yes – but I spent a few minutes yesterday afternoon chopping up the three packages of asparagus, zucchini and squash that I was afraid would go to waste if I didn’t do something about immediately. I tossed them in a little olive oil, salt and pepper and filled two baking trays to roast up. I didn’t fuss over any special vinaigrette – though I did start to brainstorm for another time – instead just simply using balsamic vinegar and olive oil and a sprinkle of Parmesan cheese to dress the pasta and veggies once everything cooled down. Oh my goodness, this turned out so delicious.

Roasted Vegetable Whole Wheat Pasta Salad | Aggie's Kitchen

My daughter and I are the pasta salad lovers in the family so we will probably get through this batch in just a couple of days. I’ve already eaten it for lunch twice, and it went into her lunchbox today  as well. It makes a pretty tasty after school snack if you ask her (and me). Since I tend to meal plan fail often enough (or overbuy in the produce department) I can see a pasta salad like this happening again very soon (how good would it be with roasted eggplant and red bell peppers next time??).


Roasted Vegetable Whole Wheat Pasta Salad | Aggie's Kitchen

Print Recipe

Roasted Vegetable Whole Wheat Pasta Salad


  • 1 13 oz box of whole wheat pasta (rotini, penne or shells is my favorite)
  • 3 zucchini, chopped in large even pieces
  • 4-5 squash, chopped in large even pieces
  • a bunch of asparagus, trimmed and cut to large even pieces
  • 1-2 tablespoons of olive oil for roasting
  • pinch salt and pepper
  • balsamic vinegar and olive oil for dressing (splash and drizzle, to taste)


  1. Prepare pasta according to directions. Don't overcook. Drain, set aside in large bowl.
  2. Preheat oven to 425 degrees.
  3. Place chopped vegetables onto baking sheet (you may need more than one depending on how many vegetables, you don't want to overcrowd baking sheet). Drizzle with 1-2 tablespoons olive oil and toss till all the vegetables are coated evenly. Sprinkle with salt and pepper and place in oven. Bake for 20 minutes. At 20 minutes, give vegetables a gentle toss and cook for another 5 minutes.
  4. Let vegetables cool down to room temperature. Add to cooked pasta in a large bowl and dress with a few splashes of balsamic vinegar and a drizzle or two of olive oil. With a large spoon gently combine, adding a pinch of salt and pepper to taste.
  5. Sprinkle grated or shredded Parmesan cheese as serving.

Whole wheat pasta is packed with protein and fiber and makes this such a satisfying and nutritious snack or meal. If whole wheat pasta isn't your thing, feel free to swap it for regular pasta!

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

More pasta salad love:

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 from Two Peas and Their Pod

Tabbouleh Pasta Salad from The Lemon Bowl

Follow Aggie’s Kitchen’s board Aggie’s Kitchen Recipes on Pinterest.

Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!

There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

23 comments on “Roasted Vegetable Whole Wheat Pasta Salad”

  1. Love all your recipes, Aggie. So healthy!

  2. I love this, it’s beautiful! And I know how it is, I have at one thing that goes rotten every week because I didn’t make what I had planned on just because I wasn’t in the mood.

  3. Looove all the veggies in here! This looks fabulous! Kitchen fails are my life, but when good stuff comes out of them it makes them all worth it 🙂

  4. Love how simple but flavorful this is Aggie. I remember when I was pregnant and I would do the same thing – buy a ton of stuff and go through phases where nothing just seemed “good” or came together from it.

  5. I always have the best intentions with my meal plan but at least one night usually gets knocked around. I love what you did here though!

  6. This is exactly what happens to me! I love roasting veggies. In fact, I just scheduled my post tomorrow which is roasted veggies and balsamic vinegar!

  7. Pasta salad is such a great standby. This one looks chock full of hearty vegetables. Perfect for an easy meal.

  8. There is something about roasted vegetables that is SO darn comforting!! This looks like a major win, not a fail to me 😉

  9. I do the same thing and overbuy produce thinking I will use it, or sometimes I do have a plan but it somehow falls apart and I have to find a way to use the veggies! This is a perfect idea and as you said it is so customizable to whatever you happen to have on hand!

  10. What a wonderful last-minute meal! Roasted veggies are the best, I could eat them 5 nights a week!

  11. I always start the week off with the best of intentions as well. Whole wheat pasta salad is a good save.

  12. I haven’t made a good pasta salad in so long, this sounds so good! I think part of it is this weather…just got another 6″ of snow last night, ugh! I want spring and summer pasta salads!!!

  13. Aggie,
    Your meal plan fail sounds like my life during the CSA farm share season–the produce drawer is brimming with delicious fresh stuff that I have to eat, freeze, or can somehow before the next bunch comes in the door!
    I love this pasta salad and will make it this summer.

  14. Whole wheat pasta is a favorite around here and I really love the roasted veggies to go with it!

  15. Veggies and pasta go so well together. Thanks for another great recipe to try!

  16. Totally looks like something I would make-veggies and pasta = yay!

  17. That looks fantastic Aggie. I love a good quick pasta salad, especially when the weather outside is nice. Loaded with veggies is the only way to go.

  18. Love this for so many reasons!!!!!

  19. This looks so delish and easy! I think I would toss in some lemon juice or zest, and freshly grated Parmesan too. Great recipe!

  20. Pasta salad is one of my favorite go to dinners 🙂 yours looks so delicious!

  21. I’m a pasta salad lover too! I always think of pasta salad as warm weather food though for some reason…hmmmm will I ever get to eat pasta salad again with the weather we have had in Mi I’m worried. ; )

  22. This looks like the perfect dinner to me–oh, those roasted veggies!

  23. So glad you had a meal plan fail (been there, done that 🙂 so you could share this yummy pasta dish!!!