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Roasted Vegetable Pasta Salad

Yield 4 main dish servings OR 8 side dish servings


  • 1 zucchini, cut into 1/4" slices
  • 1 yellow squash, cut into 1/4" slices
  • 1 red onion, cut into 1/2" slices
  • 1 tsp minced garlic
  • 1 Tbsp pure olive oil
  • salt and pepper, to taste
  • 1 cup acini di pepe (tiny round pasta)
  • 2 cups spinach
  • 1 cup Kraft Roasted Red Pepper Italian Dressing


  1. Toss the zucchini, yellow squash, red onion, and garlic in a large bowl with the olive oil. Spread vegetables on a baking sheet, and season with salt and pepper. Bake at 450 degrees Fahrenheit for 8 to 10 minutes.
  2. With a hot pad, remove the tray from the oven, move the oven rack up to the top; return the tray back to the oven and switch the heat to broil. Broil for 5 minutes or until lightly golden without over cooking the veggies.
  3. Meanwhile, boil some salted water for the acini di pepe. Cook for 10 to 12 minutes or according to the box directions. Drain and place in a LARGE bowl.
  4. When the vegetables are done, add them to the bowl with the pasta, add 2 cups of fresh spinach, and 1 cup of Kraft Roasted Red Pepper Italian Dressing. Toss gently. The spinach will wilt slightly with the heat from the pasta and vegetables. Serve warm. Alternately refrigerate and serve cold.

Recipe Notes

Swap out summer veggies with fall root vegetables (carrots, parsnips, beets) and bake for an additional 10 (+) minutes.

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