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Roasted Veggie Pasta Salad

Roasted Veggie Pasta Salad

Boy do I have the perfect summer pasta salad recipe for you today! This delicious pasta salad is great for any occasion but especially for picnics or get togethers because you prepare it ahead of time and then chill it before serving. I am using ground turkey meat in mine but feel free to omit the turkey if you are vegetarian or replace it with whatever meat is to your liking. This salad is great for batch cooking too and you could even make it with raw vegetables, I am roasting my veggies today though.  One way I like to think about this salad is that it’s a more a veggie salad with a little pasta thrown in it as opposed to the other way around. Remember, vegetables are where we get so many of those cancer fighting nutrients!

That’s not to say that carbs are bad, no way! I really dislike the fad diets today that are making people believe that all carbs are bad! Our bodies need carbs to function, have energy, and build muscles! The important thing to remember is not all carbs are created equal. When looking for healthy carbs, you want to pick items like buckwheat, legumes, brown rice, and chickpeas which is what our pasta for this recipe is made from!

So back to the vegetables! The vegetables I’ve included in this dish are zucchini, yellow squash, and red bell pepper, which are chock full of phytochemicals, which are NOT to be confused with chemicals! Phytochemicals are chemical compounds produced by plants that generally help them thrive and are what provides the color, odor, and flavor. In addition to these vegetable  I also included brussel sprouts, which are cruciferous, so they help to make your body more inhospitable environment to cancer and disease! I’m sure you can see now what a powerfully healthy dish this is going to be! Here’s a little cooking tip on the veggies: try cutting them all into the same size so they will cook evenly. 

The dressing I used for this recipe is Galeos. I’m using the miso Caesar dressing and what I love most about it is there are no added sugars, very low fat, and non-gmo. It’s a miso based dressing which is fermented soy and actually is great for the body. You could order their dressings online. If you choose another dressing make sure that you read the labels carefully. You want to make sure there are little to no added sugars and that you know what each of the ingredients is.  Real food only no chemicals allowed! 

So let’s get to cooking this delicious summer dish! The most time consuming part of this is actually cutting up all your vegetables, once that is done it all comes together rather quickly. Get the family involved and have your older kids or partner help with the vegetable prep! Family time in the kitchen is quality time and you are helping your family learn to prepare their own fresh food and to eat healthy! It’s a win win ! 

Roasted Veggie Pasta Salad

This summer pasta salad is perfect for an outdoor get together or for making extra and then having leftovers the next day. The flavors all merge together as it chills and the turkey adds some great protein to the dish! Get creative with your vegetables and meat and try different variations of this great salad! 

  • 1 tbsp olive oil
  • 1 red pepper
  • 1 yellow squash
  • 1 zucchini
  • 6 brussel sprouts
  • 2 cups chickpea pasta
  • 2 cloves garlic
  • 1/2 pound ground turkey
  • 5 tspn fresh parsley
  • 1/4 cup salad dressing
  • 1 block Parmesan cheese
  1. Preheat oven to 425

  2. Cut all vegetables into bite sized pieces and place on a baking sheet with parchment paper. Drizzle olive oil and generous amounts of salt and pepper, then place in oven for 15 minutes. 

  3. Bring enough water to cover your pasta to a boil and cook pasta according to directions on the box.  Drain pasta when cooked, reserving a tablespoon of pasta water for later. 

  4. In a skillet or dutch oven, heat olive oil and garlic on medium high. Add ground turkey and stir until cooked through and no pink is left. Add salt and oregano is optional. 

  5. Once turkey is cooked, add it to a bowl with the cooked pasta and reserved pasta water, stir to combine and incorporate flavors. 

  6. Add fresh parsley and roasted vegetables. 

  7. Add salad dressing and stir to combine. Grate fresh Parmesan on top of pasta. Can refrigerate to chill or eat warm. 


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