Let Me Tell You About My Go-To Summer Lunch

You ever stand in your kitchen, eyeing a tumble of veg in the fridge and half a bag of dried pasta, and just think: there’s got to be an easier way to bring this all together? That’s how “Balsamic Roasted Veggie Pasta Salad” happened in my kitchen, anyway. It started as a desperate attempt to not eat instant noodles (again), but honestly—now it’s sort of become a tradition. I made it for a family picnic last year and my niece pretended she didn’t like zucchini, but then I cought her having seconds. Anyway, this is the dish that’s somehow fancy enough for company and casual enough for Tuesday night TV dinner. Plus, if you love scraping caramelized bits off a roasting pan, you’ll love this too.

Why You’ll Probably (Definitely) Love This

I make this when someone texts they’re coming over “in fifteen.” Or when my brain’s fried and dinner has to appear like it took effort. My family goes nuts for it—except that one time I tried swapping the balsamic for rice vinegar. Not a fan (lesson learned!). Plus, I love it because it’s a sneaky way to use up veg that’s getting soft. Oh, and it holds up for lunch the next day, so you can trick yourself into thinking you meal-prepped like a pro (even if you did it by accident).

Here’s What You’ll Need (Substitutes Welcome!)

Pasta: About 350g—usually penne or fusilli. Sometimes I use wholewheat or even that oddly textured chickpea stuff when I’m being “healthy.” Honestly, any short pasta will do.
Veggies: I always grab a red bell pepper, a zucchini, and a small red onion. Cherry tomatoes are great—but grape ones work too. Sometimes I chuck in a handful of broccoli florets, and mushrooms if I’m feeling wild.
Olive oil: A couple glugs (roughly 3 tbsp). My grandmother used to buy the fancy kind, but I just get whatever’s on sale.
Balsamic vinegar: Good stuff if you have it, but don’t stress—store brand works. You’ll want about 3 tbsp.
Garlic: Two cloves (or more—who’s counting?). Jarred works in a pinch, though the flavor’s a bit different.
Fresh basil or parsley: A small handful. I skip this when my basil plant is sulking.
Salt and pepper: To taste. Sometimes I toss in a pinch of chili flakes too.
Parmesan or goat cheese (optional): I lean towards feta if I’m out of everything else; honestly, cheese is never wrong here.

So, How Do You Actually Make It?

Preheat your oven: Crank it to about 220°C (425°F). Or… whatever your oven approaches with gusto.
Chop your veggies: Aim for bite-sized bits. Don’t fuss—uneven chunks just mean some get crispier (which, yum). I usually sneak a taste here.
Roast: Toss the veg with olive oil, balsamic, garlic, salt and pepper on a sheet pan. Spread them out (jammed together = less caramel, more steamed mush). Roast for about 25-30 minutes, until they look golden at the edges and smell amazing. Don’t panic if they look a little crusty at this stage—it always turns out!
Meanwhile, pasta time: Boil up the pasta with plenty of salt. I read somewhere the water should “taste like the sea,” which—ok, but who actually tests for that?
Cool it down: Drain the pasta, splash with cold water if you want it to cool quickly (I usually skip this out of pure laziness). Toss it into a big bowl.
Combine: Tip the roasted veggies and any lovely roasting juices into the pasta. Add cheese now, or wait till serving—your call. Throw in basil/parlsey (assuming it hasn’t wilted from fridge purgatory).
Taste and futz: Salt, pepper, maybe more balsamic or oil if it feels dry. Sometimes I add a squeeze of lemon juice for zip. And this is where I inevitably eat “just a spoonful” and then start dinner with a half-full bowl.

Notes (aka Stuff I’ve Learned By Making Mistakes)

This salad tastes even better after it sits for an hour or two. Or overnight—if you can resist.
If you overdress it, it’ll taste more like a marinade than a salad. Actually, I think it works better with a light hand on the balsamic, then add more at the table.
I’ve also tried roasting the veg at a lower temp; they get sweeter, but less crispy. Pick your adventure.

Variations I’ve Actually Tried (And a Fail or Two)

Add chickpeas for extra protein—it bulks it up if you’re feeding hungry teens (or grown-ups who eat like teens).
Pine nuts or toasted walnuts add crunch—though be warned, I scorched mine once and the house smelled like burnt toast for hours.
Pesto swirl: A good one if you’ve got the jar handy.
One time I tried it with sweet potato instead of zucchini. Honestly, way too sweet for my taste—but maybe it’s your thing.

About Equipment (and MacGyvering It)

Roasting pan or baking sheet—whatever isn’t stuck with last night’s pizza residue. A decent knife, a saucepan, and a big bowl. If you don’t have a colander, I’ve definitely used a slotted spoon to fish the pasta out (not ideal, but it works if you’re desperate). Oh, and if you need kitchen basics, I love the guides here: Serious Eats essentials list.

How to Store the Salad (If It Lasts)

Pop leftovers in a lidded container in the fridge—it’s fine for two days, though honestly in my house it never lasts more than a day! I think the flavor improves after sitting (just give it a little stir if it gets too clumpy). It doesn’t freeze well, though; I tried once and regretted it.

How I Like to Serve It

I almost always pile it onto a big platter and pretend it’s rustic-chic. Sometimes I squeeze some lemon over it right before serving, especially if we’re outside in the garden. My Dad likes his with extra feta and cracked black pepper, and I usually let folks add more balsamic at the table. Goes great with grilled chicken, or just bread and butter—simple as that. For potlucks, I bring extra in an old ice cream tub (yes, really), which always gets returned with barely a spoonful left.

Lived & Learned: Pro Tips

Don’t try to rush the roasting; I once cranked the oven up “to save time” and ended up with burnt onion shrapnel. Give it time, it’s worth it!
Mix the salad while it’s slightly warm; it soaks up flavors better. I used to wait till things were stone-cold, but actually, it’s better if you don’t.
The best bit? Those caramelized edges from the pan—scrape it all in. That’s where the magic lives.

FAQ—Because Friends Always Ask

Can I make this gluten-free?: Yep, just use whatever GF pasta you like. I’ve had good luck with corn-based ones; rice pasta sometimes goes mushy, so watch the cook time.
Which veggies work best?: I usually go for bell peppers, zucchini, and cherry tomatoes—but eggplant, mushrooms, or asparagus (in spring!) are brilliant swaps. Really, whatever’s languishing in your fridge drawer.
Is it good cold or better warm?: Both! I like it at room temp, but my partner always microwaves leftovers the next day (to each his own).
Is there a vegan version?: Just skip the cheese or use your favorite vegan substitute. Check out this vegan pasta salad guide for ideas.
How do you make it ahead?: Just put it all together, cover, and chill. Only thing—I hold off on the cheese and most of the fresh herbs till just before serving. Otherwise they look a little sad (ask me how I know!)

On a side note, does anyone else find that you start making a salad and end up cleaning out half the fridge “just to grab one more thing”? Happens every time. Anyway, enjoy—the best recipes are the ones that don’t take themselves too seriously. If you want more easy make-ahead ideas, I like the ones at Cookie and Kate (not sponsored, just a fan!).

Balsamic Roasted Veggie Pasta Salad