Pasta Salad with Balsamic Vinaigrette and Roasted Vegetables

Name: Pasta Salad with Balsamic Vinaigrette and Roasted Vegetables
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 medium (about 1 lb) (450 g) zucchini, ends trimmed, halved lengthwise, then cut into ¾-inch (2 cm) thick half-moons; 2 large (about 14 oz) (400 g) red and yellow bell peppers, stemmed, seeded and cut into ¾-inch (2 cm) pieces; 1 large (about 7 oz) (200 g) red onion, peeled and cut into ¾-inch (2 cm) pieces, layers loosely separated; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 lb (454 g) dried penne; 2 tbsp (24 g) kosher salt, for the pasta water; ¼ cup (60 ml) balsamic vinegar; 1 tbsp (15 g) Dijon mustard; 2 tsp (14 g) honey; 1 large clove (5 g) garlic, finely grated or minced to a paste; 1 tsp (1 g) dried oregano; ⅓ cup (80 ml) extra-virgin olive oil; ½ tsp (2 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 cup (loosely packed) (60 g) Parmesan cheese, finely grated, plus extra for serving; ½ cup (loosely packed) (15 g) fresh basil leaves, torn into bite-size pieces; ¼ tsp (½ g) crushed red pepper flakes (optional)

From the MyKitchenBank Kitchen

Penne tossed with caramelized roasted zucchini, bell peppers and red onion, a tangy Dijon-balsamic vinaigrette, grated Parmesan and fresh basil. It's served at room temperature and holds up well for picnics, potlucks and make-ahead lunches.

Prep: 30 min
Cook: 25 min
Wait: 30 min
Total: 1 hr 25 min
Makes: About 12 cups (8 side-dish servings of about 1½ cups, or 6 main-dish servings of about 2 cups)

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Ingredients

8 servings

For the roasted vegetables
2 medium (about 1 lb) (450 g) zucchini, ends trimmed, halved lengthwise, then cut into ¾-inch (2 cm) thick half-moons
2 large (about 14 oz) (400 g) red and yellow bell peppers, stemmed, seeded and cut into ¾-inch (2 cm) pieces
1 large (about 7 oz) (200 g) red onion, peeled and cut into ¾-inch (2 cm) pieces, layers loosely separated
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the pasta
1 lb (454 g) dried penne
2 tbsp (24 g) kosher salt, for the pasta water
For the balsamic vinaigrette
¼ cup (60 ml) balsamic vinegar
1 tbsp (15 g) Dijon mustard
2 tsp (14 g) honey
1 large clove (5 g) garlic, finely grated or minced to a paste
1 tsp (1 g) dried oregano
⅓ cup (80 ml) extra-virgin olive oil
½ tsp (2 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
To finish
1 cup (loosely packed) (60 g) Parmesan cheese, finely grated, plus extra for serving
½ cup (loosely packed) (15 g) fresh basil leaves, torn into bite-size pieces
¼ tsp (0.5 g) crushed red pepper flakes (optional)

Equipment (7)

2 large rimmed baking sheets (18×13-inch / 46×33 cm half-sheet pans)
Large pot (at least 6-quart / 6 L) for boiling pasta
Large mixing bowl (at least 5-quart / 5 L)
Colander
Small bowl or jar with lid for the vinaigrette
Chef's knife and cutting board
Fine grater or microplane

Steps

Before you start

Position two oven racks in the upper third and lower third of the oven, then preheat to 450°F (230°C) before you start chopping.
Start the pasta water about 5 minutes into the roasting time. A large pot takes 10 minutes or more to boil, so the penne will finish cooking just as the vegetables come out of the oven.
Cut the vegetables into pieces of similar size (about ¾ inch / 2 cm) so they all roast at the same rate.
Plan on about 30 minutes of cooling and resting after cooking. The salad is best served at room temperature, not hot.

1
Heat oven, cut vegetablesOven 450°F / 230°C
- Place oven racks in the upper and lower thirds and preheat to 450°F (230°C).
- Cut the zucchini into ¾-inch (2 cm) half-moons, and cut the bell peppers and red onion into ¾-inch (2 cm) pieces.
- Keep the pieces a uniform size so they roast evenly.
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Ready when: Oven is fully preheated and all vegetables are cut into similar ¾-inch pieces.
Tip: Pat the zucchini dry with a towel after cutting. Surface moisture causes steaming instead of browning.
2
Season and spread vegetables
- In the large mixing bowl, toss the zucchini, peppers and onion with 3 tbsp (45 ml) olive oil, 1 tsp kosher salt and ½ tsp pepper until every piece is glossy.
- Divide between two rimmed baking sheets and spread in a single layer with a little space between pieces.
- Set the mixing bowl aside; you'll use it for the salad.
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Ready when: Vegetables are lightly coated in oil and lie in one layer, not piled up.
Tip: Crowded pans steam the vegetables. Use two pans rather than one overloaded pan.
3
Roast the vegetablesOven 450°F / 230°C
- Roast at 450°F (230°C) for 22–25 minutes, swapping the pans' rack positions and stirring the vegetables once at the 12-minute mark.
- Remove when the zucchini and peppers are tender with browned edges and the onion pieces are soft with dark, caramelized tips.
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Ready when: Edges are deeply golden-brown, peppers are soft and a knife slips easily into a zucchini piece.
Tip: Start the pasta water (next steps) about 5 minutes into roasting so everything finishes together.
4
Whisk the vinaigrette
- In a small bowl or jar, combine 60 ml (¼ cup) balsamic vinegar, the Dijon, honey, grated garlic, oregano, ½ tsp salt and ¼ tsp pepper.
- Slowly pour in 80 ml (⅓ cup) olive oil while whisking constantly (or seal the jar and shake hard for 20 seconds).
- The batch makes about 170 ml (¾ cup).
- Dip a piece of bread in to taste; it should taste a little too tangy on its own, since the pasta will mellow it.
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Ready when: Vinaigrette is thick, glossy and fully emulsified with no separate pools of oil.
Tip: Grating the garlic to a paste prevents harsh raw chunks in the finished salad.
5
Boil the penne
- While the vegetables roast, bring 4 quarts (4 L) of water to a rolling boil in a large pot over high heat.
- Add 2 tbsp salt, then the penne.
- Cook, stirring in the first minute, for 10–11 minutes, or 1 minute less than the package time.
- Drain well in a colander; do not rinse.
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Ready when: Pasta is tender with a slight bite in the center (al dente) when you bite a piece.
Tip: Skip rinsing. The surface starch helps the vinaigrette cling to the pasta.
6
Dress the warm pasta
- Transfer the drained penne to the large mixing bowl.
- Pour in about half of the vinaigrette (roughly 5 tbsp / 80 ml) and toss well.
- Save the rest (about 90 ml) for the final toss.
- Let the pasta sit, tossing once or twice, until it is no longer hot to the touch.
- Meanwhile, let the roasted vegetables cool on their pans.
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Ready when: Pasta and vegetables feel barely warm or at room temperature and the pasta looks slightly glossy, not wet.
Tip: Warm pasta absorbs dressing best. Cooling it first makes the final salad bland.
7
Combine the salad
- Scrape the cooled vegetables and any browned bits and juices from the pans into the bowl with the pasta.
- Add the Parmesan, basil, and the red pepper flakes if using.
- Drizzle with the remaining vinaigrette (about 90 ml) and toss gently until everything is evenly coated.
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Ready when: Pasta, vegetables and cheese are evenly distributed with no dry spots.
Tip: Fold gently with a large spoon so the softened zucchini doesn't break apart.
8
Rest, adjust and serve
- Let the salad rest at room temperature for 15 minutes so the flavors meld.
- Taste and adjust: add a pinch of salt if flat, or a splash of balsamic vinegar if it needs brightness.
- Serve topped with extra Parmesan and a few more basil leaves.
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Ready when: Salad tastes balanced: tangy, slightly sweet and savory with no raw vinegar sharpness.

Good to know

Tips

Don't crowd the baking sheets. Vegetables need space for hot air to brown them; if they touch heavily, they steam and turn soft and pale.
Dress the pasta while it's still warm. It soaks up the vinaigrette much better than cold pasta, so the salad tastes seasoned throughout.
Pasta salad absorbs dressing as it sits. If leftovers taste dry, toss in 1–2 tsp olive oil and a splash of balsamic vinegar before serving.
Add the basil at the end. Tearing it in too early causes it to darken and lose its flavor.

Make ahead

Roast the vegetables and make the vinaigrette up to 2 days ahead; refrigerate separately in airtight containers. Cook and dress the pasta the day you serve, or assemble the entire salad up to 1 day ahead and add the basil and a splash of extra vinaigrette or balsamic just before serving.

Storage & reheating

Room temperature: up to 2 hours (1 hour if above 90°F / 32°C). Fridge: up to 4 days in an airtight container. Freezer: not recommended, as the pasta and zucchini turn mushy. Serve chilled or let it sit at room temperature for 20–30 minutes, and refresh with a drizzle of olive oil and balsamic vinegar before serving.

Substitutions

dried penne → Rotini, fusilli, farfalle or gluten-free pasta. Choose a shape with ridges or twists to hold the dressing. Gluten-free pasta should be cooked just to al dente since it softens faster.
Parmesan cheese → Pecorino Romano or crumbled feta. Pecorino is saltier, so use about 50 g and taste before adding extra salt. Feta adds a creamy tang; stir in gently at the end.
zucchini → Yellow summer squash, eggplant or cherry tomatoes. Use the same weight of squash or eggplant. Whole cherry tomatoes need only about 15–18 minutes of roasting, so add them to the pan later.
honey → Maple syrup. Use the same amount; this also makes the salad vegan if you leave out the Parmesan or use a plant-based substitute.