Roasted Winter Vegetable Pasta Salad
I started this cooking website back in March 2016. Actually, it was planned to debut on January 5th but the design 📝 wasn’t finalized. What I had in mind was to post the first recipe of the year with a salad therefore I began this tradition the following year…
What a great way to start a New Year off on the right foot by having a salad 🥗 and here are the previous recipes…
2017 – Julienne Salad
2018 – Winter Citrus Salad
2019 – Asian Chicken Salad
2020 – Classic Cobb Salad
2021 – Quinoa Beet Salad
2022 – Pear Pomegranate Blue Cheese Salad
2023 – Egyptian Farro Salad
2024 – Glass Noodle Salad
Here’s 2025 (drum roll 🥁) … Roasted Winter Vegetable Pasta Salad!
Loaded with yumminess, this salad is very tasty plus healthy! After indulging 🍩🍷 during December, what better way to go back to our normal routines than by enjoying this delicious meal! With lovely root vegetables along with seasonings, this is a recipe you really want to make soon…
Rutabaga, carrots 🥕 and celery root also known as celeriac are the main veggies but there’s onions and tomatoes as well. I like to add feta cheese to this Roasted Winter Vegetable Pasta Salad. It gives just the right amount of saltiness.
A Granny Smith apple 🍏 is added too but pear is another option. After the apple is cored, peeled and cubed, to prevent it from turning brown, lemon juice is poured over to coat the pieces. If using a pear, do exactly the same thing.
Although the roasted vegetables will go in our pasta salad, they can also be a nice side dish for any protein. You can serve them for breakfast too 🍳. Replace the veggies from my Farmer’s Sausage Skillet and use them instead.
In the video 🎥, I use tri-color rotini but other kinds can also be used instead like penne, farfalle. Another one that is amazing for this recipe is orzo. If you opt for it, here’s how to cook orzo…
Bring salted water 💦 to a boil and add pasta. Cook for 8 to 10 minutes; drain it. While it’s still hot, drizzle on a little olive oil or grapeseed and fluff it. This will prevent it from clumping. Allow pasta (any kind) to cool before mixing with the rest of the ingredients.
When it’s time to serve, sprinkle on some parsley; there’s chlorophyll in it which is healthy 💚. I like to drizzle on some of my Mustard Vinaigrette but use your preferred one like Italian, Chive, Roasted Red Pepper Parmesan, Lemon, Raspberry, Mandarin Orange, Pomegranate Molasses, etc.
This delightful Roasted Winter Vegetable Pasta Salad is easy to make 👩🍳👨🍳, packed with nutrients and a fabulous meal to have on its own! There’s no rule saying that pasta salad should be strictly reserved for summer. Enjoy this warm version of it this season!
Bon Appétit! 🍽
Here are more tasty salad recipes for you to try… 😀
– Caesar Salad
– Salade Niçoise
– Israeli Salad
– Buffalo Chicken Salad
– Shaved Brussels Sprouts Salad
– Pittsburgh Steak Salad
– Classic French Carrot Salad
– Grilled Shrimp Summer Salad
– Waldorf Salad
and for even more salad and dressing/vinaigrette recipes 🥗, click on this link… Recipe Category • Salads & Dressings
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Roasted Winter Vegetable Pasta Salad
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Ingredients
- 1 1/2 cups rutabaga, peeled and cut into 1/2-inch cubes tips & tricks
- 1 1/2 cups carrots, peeled and cut into 1/2-inch cubes
- 1 1/2 cups celery root aka celeriac, peeled and cut into 1/2-inch cubes
- 1/4 cup canola oil tips & tricks
- 1 tsp. dried rosemary
- 1 tsp. dried basil leaves
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. freshly squeezed lemon juice, plus more to coat the apple cubes tips & tricks
- 1/2 tsp. lemon zest
- 1 lb. tri-color rotini pasta, cooked according to package directions
- 3/4 cup cherry tomatoes, halved
- 1 large Granny Smith, cored, peeled and cubed
- 1/3 cup red onions, finely chopped, soaked and drained tips & tricks
- 1/3 cup walnuts, toasted and roughly chopped
- 1 1/4 cups feta cheese, cubed into 1/4-inch pieces
- 4 tbsp. finely chopped parsley, for garnish tips & tricks
Directions
- Preheat oven to 425ºF and line a large baking sheet with greased foil; set aside.
- Spread vegetables out on prepared baking sheet in a single layer. Transfer to the preheated oven and bake for 30 to 40 minutes or until tender, flipping halfway through.
- Remove from the heat and return roasted vegetables to the large bowl. Pour in lemon juice and add lemon zest; toss to coat and set aside to cool off a little, about 10 minutes.
- In a large salad bowl, combine cooked pasta, roasted vegetable mixture, tomatoes, apple, onions, walnuts and cheese; toss until well mixed.
- When serving, add vinaigrette and sprinkle on some parsley.
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