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. 


  • LouAna Liquid Butter Alternative - 2 cups
  • Turnips cut into 2cm cubes - 900g -
  • Carrots cut into 2cm cubes - 900g -
  • Beets cut into 2cm cubes - 900g -
  • Butternut squash cut into 2cm cubes - 900g -
  • Rutabagas cut into 2cm cubes - 900g -
  • Yams cut into 2cm cubes - 900g -
  • Finger potatoes cut into 2cm cubes - 900g -
  • Mushrooms, cut in half - 900g -
  • Onion, yellow cut into 2cm cubes - 900g -
  • Salt and pepper mix - as needed
  • Penne Pasta, cooked - 450g -
  • Parmesan cheese, grated - 1.5 cups
  • Vinaigrette Dressing - 2 cups

Cooking calculator

Adjust measurements based on the number of servings


  1. Mix the LouAna Liquid Butter Alternative, kosher salt, and black pepper together in a bowl, combine well.

  2. In a clean bowl combine all the vegetables and mix with the LouAna Liquid Butter Alternative 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 pasta, half 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 Tip: This salad can be made with the deletion of the pasta and just strictly a roasted vegetable salad with a dressing of your choice.