Best Roasted Vegetable Pasta Salad

I’ve been making this roasted vegetable pasta salad on repeat lately, and I’m convinced it’s the perfect dish for when you want something satisfying but still feel good about what you’re eating. The combination of caramelized roasted veggies, creamy goat cheese, and crispy bacon tossed with perfectly cooked penne is absolutely crave-worthy. Trust me, this is one of those recipes you’ll want to keep in your regular rotation!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 35-45 g
• Fat: 95-110 g
• Carbohydrates: 180-200 g

Ingredients

For the pasta salad:

• 3 cups pasta (I use Barilla Penne for the best al dente texture)
• 4 cups vegetables (cut into 1-inch chunks for even roasting)
• 5 strips bacon
• 3 oz goat cheese (I prefer Vermont Creamery for extra creaminess)

For the dressing:

• 1/2 cup oil (use a neutral oil like Bertolli Extra Light Olive Oil)
• 1/3 cup balsamic vinegar
• 1 tbsp mustard
• 2 tbsp maple syrup
• 1/2 tsp salt
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes

Step 1: Prepare Vegetables and Start Roasting

• 4 cups vegetables, cut into 1-inch chunks
• 1/2 cup neutral oil
• 1/2 tsp salt

Cut your 4 cups of vegetables into uniform 1-inch chunks—this ensures even cooking and caramelization.

Toss them on a baking sheet with the neutral oil and salt, spreading them in a single layer.

Roast at 400°F for 15-20 minutes, stirring halfway through, until they're golden brown and tender at the edges.

While the vegetables roast, you'll have time to prepare everything else.

Step 2: Cook Pasta and Bacon

• 3 cups pasta
• 5 strips bacon

Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente—I find that Barilla Penne holds its texture beautifully and doesn't get mushy.

Drain the pasta and rinse thoroughly with cold water to stop the cooking process and remove excess starch, which helps keep the salad light and prevents clumping.

While the pasta cooks, cook the bacon strips in a skillet over medium heat until crispy, about 8-10 minutes.

Once cooked, transfer to a paper towel-lined plate and chop into bite-sized pieces once cooled.

Step 3: Make the Dressing

• 1/2 cup oil
• 1/3 cup balsamic vinegar
• 1 tbsp mustard
• 2 tbsp maple syrup
• 1/2 tsp salt
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes

In a jar with a tight-fitting lid, combine the oil, balsamic vinegar, mustard, maple syrup, the remaining salt, minced garlic, dried oregano, and red pepper flakes.

Seal the jar and shake vigorously for 30-45 seconds until the dressing is well emulsified and the flavors are balanced.

I like to taste a small spoonful on a piece of vegetable to check the seasoning—the sweetness of the maple should balance the acidity of the vinegar.

Step 4: Assemble and Finish the Salad

• cooked pasta from Step 2
• roasted vegetables from Step 1
• cooked bacon from Step 2
• 3 oz goat cheese
• dressing from Step 3

In a large bowl, combine the cooled pasta from Step 2, the roasted vegetables from Step 1, and the chopped bacon.

Crumble the goat cheese directly over the mixture—I prefer Vermont Creamery for its extra creaminess and tangy flavor, which complements the roasted vegetables perfectly.

Pour the dressing from Step 3 over the salad and toss gently but thoroughly until everything is evenly coated.

Best Roasted Vegetable Pasta Salad

Delicious Best Roasted Vegetable Pasta Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 1750

Ingredients Method

Ingredients

  

For the pasta salad:

• 3 cups pasta (I use Barilla Penne for the best al dente texture)
• 4 cups vegetables (cut into 1-inch chunks for even roasting)
• 5 strips bacon
• 3 oz goat cheese (I prefer Vermont Creamery for extra creaminess)

For the dressing:

• 1/2 cup oil (use a neutral oil like Bertolli Extra Light Olive Oil)
• 1/3 cup balsamic vinegar
• 1 tbsp mustard
• 2 tbsp maple syrup
• 1/2 tsp salt
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes

Method

 

1. Cut your 4 cups of vegetables into uniform 1-inch chunks—this ensures even cooking and caramelization. Toss them on a baking sheet with the neutral oil and salt, spreading them in a single layer. Roast at 400°F for 15-20 minutes, stirring halfway through, until they're golden brown and tender at the edges. While the vegetables roast, you'll have time to prepare everything else.
2. Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente—I find that Barilla Penne holds its texture beautifully and doesn't get mushy. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and remove excess starch, which helps keep the salad light and prevents clumping. While the pasta cooks, cook the bacon strips in a skillet over medium heat until crispy, about 8-10 minutes. Once cooked, transfer to a paper towel-lined plate and chop into bite-sized pieces once cooled.
3. In a jar with a tight-fitting lid, combine the oil, balsamic vinegar, mustard, maple syrup, the remaining salt, minced garlic, dried oregano, and red pepper flakes. Seal the jar and shake vigorously for 30-45 seconds until the dressing is well emulsified and the flavors are balanced. I like to taste a small spoonful on a piece of vegetable to check the seasoning—the sweetness of the maple should balance the acidity of the vinegar.
4. In a large bowl, combine the cooled pasta from Step 2, the roasted vegetables from Step 1, and the chopped bacon. Crumble the goat cheese directly over the mixture—I prefer Vermont Creamery for its extra creaminess and tangy flavor, which complements the roasted vegetables perfectly. Pour the dressing from Step 3 over the salad and toss gently but thoroughly until everything is evenly coated.