Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad

For a fast and fresh addition to your appetizer repertoire, look no further than this simple pasta salad recipe. Packed with delicious roasted vegetables, this diet-friendly dish serves as a superb side or even as a standalone menu item. 


  • Turnips cut into 1” cubes - 2 lbs.
  • Carrots cut into 1” cubes - 2 lbs.
  • Beets cut into 1” cubes - 2 lbs.
  • Butternut squash cut into 1” cubes - 2 lbs.
  • Rutabagas cut into 1” cubes - 2 lbs.
  • Yams cut into 1” cubes - 2 lbs.
  • Finger potatoes cut into 1” cubes - 2 lbs.
  • Mushrooms, cut in ½ - 2 lbs.
  • Onion, yellow cut into 1” cubes - 2 lbs.
  • Phase, Garlic LBA - 2 Cup
  • Salt and pepper mix - as needed
  • Penne Pasta, cooked - 1 lb.
  • Parmesan cheese, grated - 1.5 cups
  • Garlic Parmesan Pesto Vinaigrette - 1-2 Cups

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Adjust measurements based on the number of servings


  1. Mix the garlic Phase, kosher salt, and black pepper together in a bowl, combine well.

  2. In a clean bowl combine all the vegetables and mix with the Phase garlic LBA spice mixture and blend well.

  3. Place the vegetables on a lined sheet pan and roast in the oven for 35 minutes at 350F degree oven or until the vegetables are tender.

  4. Place the vegetables on a rack to cool. Once the vegetables are cooled off toss with and pasta , 1/2 of the parmesan cheese and the vinaigrette. Use the remainder of the Parmesan cheese to sprinkle over the top for garnish on the serving plate.

Chef Tips: this salad can be made with the deletion of the pasta and just strictly a roasted vegetable salad with a dressing of your choice.

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