Maple Roast Veggie Pasta Salad (Print Version)

Colorful maple-roasted veggies with pasta, tossed in tangy vinaigrette. Bright, hearty, and satisfying for any occasion.

# Components:

→ Roasted Vegetables

01 - 1 medium sweet potato, peeled and diced
02 - 1 red bell pepper, chopped
03 - 1 zucchini, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved

→ Maple Glaze

06 - 2 tablespoons pure maple syrup
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper

→ Pasta

11 - 9 ounces whole wheat pasta (penne or fusilli)

→ Vinaigrette

12 - 2 tablespoons olive oil
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 garlic clove, minced
16 - 1/2 teaspoon maple syrup
17 - Salt and pepper, to taste

→ Garnishes

18 - 1/4 cup fresh parsley, chopped
19 - 2 tablespoons toasted pumpkin seeds

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato, bell pepper, zucchini, red onion, and cherry tomatoes. Toss with maple syrup, olive oil, smoked paprika, salt, and pepper until evenly coated.
03 - Spread the glazed vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring once halfway through, until tender and caramelized.
04 - While the vegetables are roasting, cook the pasta according to package directions until al dente. Drain and rinse thoroughly under cold water to prevent overcooking.
05 - In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, maple syrup, salt, and pepper to create the vinaigrette.
06 - In a large mixing bowl, combine the cooled pasta and the roasted vegetables. Pour the vinaigrette over the mixture and toss gently to ensure everything is well coated.
07 - Adjust seasoning if necessary. Garnish with fresh parsley and toasted pumpkin seeds just before serving.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses everyday vegetables you likely have on hand
  • Versatile enough for lunch boxes or dinner parties
  • Works as both a warm dinner or cold picnic dish
  • Naturally vegan and dairy free without trying
02 -
  • Perfect for meal prep stays delicious for up to 4 days in the refrigerator
  • Naturally vegan without tasting like a compromise dish
  • Provides excellent nutritional balance with vegetables whole grains and healthy fats
03 -
  • Always taste your maple syrup before using as the flavor intensity can vary significantly between brands and grades. This small step ensures you achieve the perfect balance of sweetness in your finished dish. I learned this lesson after once using an extremely mild syrup that barely came through in the final recipe.
  • For the most vibrant flavor roast vegetables on parchment rather than foil. The parchment allows better airflow and prevents the vegetables from steaming which results in superior caramelization and deeper flavor development.

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