Roasted Vegetables & Goat Cheese Pasta Salad

This go-to pasta salad is hearty and delicious served cold (but great warm, too!). If your kitchen is getting a bit too stuffy for your liking, head outdoors and take this recipe with you: You can also make the whole thing outside on your grill!

Photo: Yvonne Duivenvoorden

By Signe Langford

Serves: 8
Hands-on time: 45 minutes
Total time: 45 minutes


  • 2 cups uncooked Kamut elbow macaroni or rotini pasta
  • Olive oil cooking spray
  • 1 red bell pepper, sliced into wedges
  • 1 green bell pepper, sliced into wedges
  • 1 yellow bell pepper, sliced into wedges
  • 1 red onion, thickly sliced into semi-circles
  • 1 zucchini, halved lengthwise and sliced into half-moons
  • 1 eggplant, quartered lengthwise and sliced
  • 1 cup whole cherry tomatoes, halved
  • 5 oz soft goat cheese, crumbled


  • 1 clove garlic, coarsely chopped
  • 1/4 tsp each sea salt and fresh ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup roughly chopped fresh chives
  • 1/4 cup roughly chopped fresh flat-leaf or Italian parsley
  • 1/2 packed cup whole fresh basil leaves
  • 1/2 cup verjus


  1. Preheat oven to 400°F. Prepare pasta according to package directions. Rinse under cold water to remove sticky starches; drain well and set aside.
  2. Mist a baking sheet with cooking spray and add peppers and onion in a single layer. Roast in oven until just browned but not soft, about 10 minutes. Transfer peppers and onion to a large bowl. Repeat with zucchini and eggplant in a single layer, then tomatoes; once roasted, add to bowl with peppers and onion.
  3. Meanwhile, prepare vinaigrette: In a blender or food processor, blend all vinaigrette ingredients into a smooth liquid.
  4. Add pasta and vinaigrette to bowl with vegetables and toss well to coat evenly. Top with cheese and serve.

Nutrients per 1-cup serving: Calories: 191, Total Fat: 5 g, Sat. Fat: 3 g, Carbs: 29 g, Fiber: 5 g, Sugars: 5 g, Protein: 9 g, Sodium: 163 mg, Cholesterol: 8 mg

Nutritional Bonus:
Not only is goat cheese rich and delicious, it’s actually easier to digest than cows’ milk cheeses.
Batavia, Illinois
“This is such an easy recipe to put together: You roast the vegetables, cook the pasta, mix together the vinaigrette and toss! This is a great year-round recipe, because you can easily substitute out the vegetables and herbs to match whatever’s in your produce drawer!”

Pile this salad, minus the pasta, onto a toasted whole-grain bun for an incredible roasted veggie sandwich. Look for verjus – the juice of unripe grapes – at gourmet grocers or vineyards.

  • Lisa Coker

    Bet this would be good also if you replaced the pasta with farro or other grains.