Roasted Vegetable Pasta Salad is a warm pasta dish made with roasted Brussels sprouts, cauliflower, sautéed onions, white wine, and Parmesan. Serve with Vegan Turkey Roast, Cauliflower Piccata, or Balsamic Tofu for a well-rounded seasonal meal.
Easy Non-Traditional Side Dish
I like this recipe because fall gatherings usually already have a mix of cozy favorites, and adding a dish that leans seasonal but doesn’t feel like a repeat of everything else on the table can be a nice option. This side feels relaxed enough for casual dinners while still fitting in with a holiday spread. It’s easy to serve and adds a welcome contrast to the richer options everyone brings this time of year.
Ingredients for Roasted Vegetable Pasta Salad
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Campanelle Pasta – You’ll need half a regular-sized 16-ounce box of dried pasta. I think the ruffled edges of campanelle give a fun look for the holidays, but rotini, farfalle, cavatappi, or any medium-sized shape also works well.
- Olive Oil – For roasting the vegetables.
- Butter – For sautéing the onion and coating the vegetables.
- Onion – Diced small so it softens quickly and blends into the pasta.
- Cauliflower and Brussels Sprouts – Cut into similar-sized pieces so they roast evenly.
- Dry White Wine – A splash brightens the vegetables as they finish cooking; go with something crisp like Pinot Grigio for the best taste.
- Parmesan Cheese – Grated finely so it melts into the warm pasta and coats everything lightly.
- Fresh Parsley – For a bright finish just before serving.
- Simple Seasonings – Kosher Salt and ground black pepper.
How to Make Roasted Vegetable Pasta Salad
STEP ONE: Roast the Vegetables.
Preheat the oven to 425°F and line a large baking sheet with parchment. Add the cauliflower and Brussels sprouts to a bowl, drizzle with olive oil, and season with salt and pepper. Spread in an even layer on the baking sheet and roast for 15–20 minutes, stirring once, until the edges are browned and the vegetables are tender. Let them cool slightly.
STEP TWO: Cook the Pasta.
Bring a large pot of salted water to a boil. Cook the campanelle according to package directions until al dente. Drain and rinse briefly under cool water so it doesn’t continue cooking. Drizzle with a little olive oil if needed to prevent sticking and set aside.
STEP THREE: Sauté the Onion.
Set a large skillet over medium heat and melt the butter. Add the onion and cook for 3 minutes until softened.
STEP FOUR: Warm the Vegetables.
Add the roasted cauliflower and Brussels sprouts to the skillet. Stir gently for 1–2 minutes so they warm through and pick up some of the buttery onion flavor. Season lightly with salt and pepper.
STEP FIVE: Deglaze with Wine.
Pour in the white wine and stir to loosen any browned bits from the skillet. Let it simmer for 2–3 minutes until most of the liquid has evaporated and only a light coating remains. Remove from the heat and cool slightly.
STEP SIX: Toss the Pasta Salad.
In a large bowl, combine the pasta with the warm vegetable mixture. Add the Parmesan and parsley, then toss gently.
STEP SEVEN: Season and Serve.
Adjust seasoning to taste and serve warm.
Make It Vegan 🌱
For a plant-based pasta salad, use dairy-free butter and Parmesan cheese.
Recipe FAQs
Can this be made without white wine?
Yes. Vegetable broth works well here. It still loosens the browned bits in the pan and gives the vegetables the moisture they need in that step.
Can this be made ahead?
Same-day serving is recommended. The texture is best when everything is tossed and served fresh.
Can this recipe be doubled?
Yes. Use a second baking sheet for the vegetables so they roast evenly, and toss everything together in an extra-large mixing bowl to keep the pasta from getting compacted.
Storage and Reheating
- Store in an airtight container in the refrigerator. Rewarm in a skillet with a splash of white wine or vegetable broth, as needed, to loosen the pasta.
More Fall Side Dish Recipes
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Roasted Vegetable Pasta Salad Recipe
Ingredients
- 8 ounces campanelle pasta by weight
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup yellow onion diced
- 1/2 pound cauliflower florets
- 1/2 pound Brussels sprouts trimmed and halved or quartered
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese grated
- 1 tablespoon fresh parsley chopped
- Kosher salt to taste
- Ground black pepper to taste
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment. Add the cauliflower and Brussels sprouts to a bowl, drizzle with olive oil, and season with salt and pepper. Spread in an even layer on the baking sheet and roast for 15–20 minutes, stirring once, until the edges are browned and the vegetables are tender. Let them cool slightly.
- Bring a large pot of salted water to a boil. Cook the campanelle according to package directions until al dente. Drain and rinse briefly under cool water so it doesn’t continue cooking. Drizzle with a little olive oil if needed to prevent sticking and set aside.
- Set a large skillet over medium heat and melt the butter. Add the onion and cook for 3 minutes until softened.
- Add the roasted cauliflower and Brussels sprouts to the skillet. Stir gently for 1–2 minutes so they warm through and pick up some of the buttery onion flavor. Season lightly with salt and pepper.
- Pour in the white wine and stir to loosen any browned bits from the skillet. Let it simmer for 2–3 minutes until most of the liquid has evaporated and only a light coating remains. Remove from the heat and cool slightly.
- In a large bowl, combine the pasta with the warm vegetable mixture. Add the Parmesan and parsley, then toss gently.
- Adjust seasoning to taste and serve warm.
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