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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.