Balsamic Roasted Vegetable Pasta Salad
Fresh summer vegetables are roasted oil-free with balsamic vinegar for this gluten-free pasta salad. Don’t be fooled by the simple recipe! This dish has delicious flavors. Make this for a satisfying vegan side dish or enjoy for a plant-based lunch.
An Oil-Free Plant-Based Pasta Salad
Vegetable Pasta Salad was a staple recipe in my house when I was growing up. My mom had a great recipe that she would bring to summer parties, family picnics, and use for weeknight meals.
I’m pretty sure her recipe came from a bottle of Balsamic Dressing: cooked white pasta, a cup of the store-bought balsamic, a can of sliced olives, fresh tomatoes, and steamed baby carrots with broccoli. Often, a sprinkle of grated Parmesan cheese was added. Not the fancy Parm, though…that grated stuff that came out of a green container and could live on the shelf for months.
Oil-Free Balsamic Dressing Redo: Balsamic Roasted Vegetables
I knew this recipe needed an update, and I was inspired by the Roasted Vegetables Pasta I saw on the Forks Over Knives site. Roasting these vegetables oil-free intensifies their flavor. Plus, the quick balsamic sauce adds even more Italian flavor. By skipping the store-bought dressing, you skip the mystery ingredients, extra salt, and empty calories. In turn, you create more delicious, natural flavor.
Gluten-Free Pasta Redo: Chickpea Alphabet Pasta
Another inspiration for this veganized recipe was the chickpea pasta from Eat Banza. These pastas are high in plant-based protein, naturally gluten-free, and can turn roasted vegetables from a simple side dish into a satisfying entrée.
Their alphabet-shaped pasta was the perfect shape for this pasta salad. With lots of nooks and crannies, there are plenty of spots to grab bits of olives and roasted vegetables. Plus, the size is bite-sized, about the same size of the vegetables.
Protein can be a big concern for anyone trying to eat a healthy, plant-based diet. Women need about 46g per day while men need about 56g. It’s nice to know that products like these new Banza pastas
In fact, they open the door to cooking creativity. Rather than just adding beans or lentils to recipes for more protein, now vegans can make risotto, pasta, or creamy mac and cheese. The protein nutrition worry can fade and the excitement over creating delicious flavors can build!
Alphabet noodles made from chickpeas come from Banza 
Alphabet shaped pasta noodles from Banza are made with chickpeas. They are loaded with fiber and plant-based protein. 
Balsamic Roasted Vegetable Gluten-Free Pasta Salad from Plants-Rule
A Side Dish…That’s Also a Meal
The best part about this dish is how satisfying it is! With both vegetables and hearty pasta, this recipe works double-duty. Bring this to a party where you might not be sure of the plant-based options. This dish will be hearty enough to be your go-to option. Or, make a big batch on the weekend during meal prep. Then, enjoy for lunches, snacks, or even dinner throughout the week. You can enjoy it as-is or stretch it by adding extra veggies, a can of cannellini beans, or serving over a bed of baby spinach.
Chef Katie’s Plant-Based Cooking Tips:
Banza Legume and Chickpea Pasta: Banza is a food brand that creates high-protein pasta and rice made from chickpeas, lentils, and legumes. You can find their products at health food stores and online. In addition to this recipe, I love using their
No Alphabet Chickpea Pasta? You can substitute with any small-shaped whole grain pasta. You can use whole wheat macaroni or shells, brown rice noodles, or another chickpea shape. Just make sure the noodles are small enough to fit on a spoon. You don’t want to need a fork to eat soup!
Summer Vegetable Variety: Use this pasta salad recipe as a template for roasting your favorite summer vegetables. Summer squash, patty pan squash, Japanese eggplant, bell peppers, cremini mushrooms, and other varieties of tomatoes would all work well.
Oil-Free Mission: I’m on a mission to get rid of empty calories, like those found in refined oils. This recipe is 100% oil-free. You can use a little bit of water to saute the vegetables if they start to burn.
Use seasonal vegetables from the farmer’s market like this beautiful summer squash. Delicious for this healthy, plant-based recipe! 
Eggplants – Italian, Chinese, Japanese, Heirloom 
Graffiti Eggplant, Zucchini, and Baby Patty Pan Squash can all be used in this summer vegetable recipe. 
Cherry tomatoes come in a variety of colors. They add a pop of juicy sweetness to salads, pasta, and roasted veggies
Balsamic Roasted Vegetable Gluten-Free Pasta Salad
- Medium
- Ready in: 50 minutes
- Servings: 4
- Yield: about 7-8 cups
Similar Recipes: If you like this recipe, you’ll also love Summer Squash Farmer’s Market Legume Rice Risotto, Gluten-Free Vegan Mac
Balsamic Roasted Vegetable Gluten-Free Pasta Salad
Ingredients
- 1 globe eggplant cut into large, bite-sized pieces
- 1 zucchini cut into large, bite-sized pieces
- 4 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes
- 1 ½ cups about 3 servings, 6 oz Chickpea Alphabet Pasta (or other small-shaped pasta)
- ½ cup kalamata olives chopped
Instructions
- To make the Balsamic Roasted Vegetable Gluten-Free Pasta Salad: Preheat oven to 425F.
- In a medium baking dish, combine the eggplant, zucchini, garlic, balsamic vinegar, oregano, salt, and pepper. Roast for 20 minutes, stirring halfway through. After 20 minutes, add the cherry tomatoes. Roast another 20 minutes, stirring halfway through.
- While the vegetables roast, cook the pasta. Bring a large pot of water to a boil. Cook according to package directions, about 7-8 minutes, until still “al dente”. When the pasta is done, drain well.
- When the vegetables are done roasting, combine with the cooked pasta and kalamata olives. Stir to combine. Taste to adjust seasoning. Enjoy!
Notes
Ready in: 50 minutes
Servings: 4
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 70 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 359 mg | 15 % |
| Potassium 193 mg | 6 % |
| Total Carbohydrate 13 g | 4 % |
| Dietary Fiber 5 g | 20 % |
| Sugars 5 g | |
| Protein 2 g | 4 % |
| Vitamin A | 26 % |
| Vitamin C | 11 % |
| Calcium | 15 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- Banza Chickpea Pasta – High Protein
Gluten Free Healthy Pasta – Variety Case (Alphabets, Casarecce, Gemelli) - Simply Organic Italian Seasoning Certified Organic
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