Fall Inspired Pasta Salad with Roasted Vegetables

If you're looking for a dish that combines comfort and creativity, this warm roasted fall vegetable pasta salad is the perfect solution. Packed with seasonal veggies, fresh herbs, and a touch of summer zucchini, this recipe turns simple ingredients into a flavorful, satisfying meal.

Whether you’re cleaning out your fridge or embracing autumn flavors, this pasta dish is versatile enough to adapt to whatever you have on hand. Plus, it’s an excellent way to incorporate more vegetables into your meals without sacrificing taste.

Ingredients

For the Dressing:

• 2 tablespoons tomato paste

• 1 teaspoon Italian seasoning

• 1 teaspoon kosher salt, plus more for the pasta water

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon crushed red pepper flakes

• 3 cloves garlic, grated

• 1/2 cup extra-virgin olive oil (divided)

For the Vegetables:

• 1 cup small-dice butternut squash

• 1 head broccoli, cut into small florets

• 1 red onion, diced small

• 1 red bell pepper, diced small

• 1 medium zucchini, diced small

For the Pasta Salad:

• 12 ounces penne, rotini, or any similar short pasta

• 2 tablespoons chopped fresh parsley

• 12 fresh basil leaves, torn

• 3/4 cup grated Parmesan cheese

• 1/2 cup cooked lentils (optional, canned works fine)

Directions

1. Prepare the Oven and Vegetables
   Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Make the Dressing
   In a large mixing bowl, whisk together the tomato paste, Italian seasoning, kosher salt, black pepper, red pepper flakes, garlic, and 1/4 cup of olive oil.

3. Coat the Vegetables
   Add the butternut squash, broccoli, onion, bell pepper, and zucchini to the bowl. Toss well to coat the vegetables evenly with the tomato paste mixture.

4. Roast the Vegetables
   Spread the coated vegetables in a single layer on the prepared baking sheet. Roast for 40–45 minutes, or until softened and browned, tossing halfway through for even cooking.

5. Cook the Pasta
   While the vegetables are roasting, bring a medium pot of heavily salted water to a boil. Cook the pasta according to the package directions until al dente. Drain well.

6. Combine Everything
   Using the same mixing bowl from earlier (no need to wash it), combine the roasted vegetables, cooked pasta, parsley, basil, remaining 1/4 cup of olive oil, Parmesan cheese, and lentils, if using. Toss everything together until evenly mixed.

7. Serve Warm
   Plate your pasta salad and enjoy immediately while it’s warm.

Why You’ll Love This Dish

• Versatile: Use any veggies you have on hand.

• Balanced: Combines fiber-rich vegetables, protein-packed lentils, and hearty pasta for a well-rounded meal.

• Meal Prep-Friendly: Make ahead and enjoy warm or at room temperature throughout the week.

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