Roasted Veggie Pasta Salad


This recipe is a great recipe to play with and make your own favorite.  We love to vary the vegetables, the pasta shapes and the dressings to make a different dish every time we prepare it.



  • 3 bags (12 ounce) of Frozen Broccoli and/or Cauliflower Mix
  • 2 T olive oil
  • Salt
  • 2 tomatoes, diced
  • 1/3 cup Kalamata Olives, chopped
  • 8 ounces whole grain pasta
  • ½ small purple onion, diced
  • Fat free salad dressing of your choice



  1. Preheat oven to 450 degrees. 
  2. Place vegetables in large bowl.  Toss with olive oil until oil is well distributed.
  3. Spread out coated vegetables on a large baking sheet.  (For easy clean up, cover the sheet with aluminum foil first.)  Sprinkle lightly with salt.
  4. Place vegetables in oven and roast for approximately 15 – 20 minutes.  You want the vegetables to become tender and slightly browned on the edges.  Remove from oven and allow to cool.
  5. Meanwhile, prepare the pasta according to directions and drain well.
  6. Place all ingredients in a very large bowl and toss well with your choice of fat free salad dressing.
  7. Serve warm or cold.



  • Use Balsamic vinegar instead of salad dressing.
  • Leave out the pasta for an even lower calorie treat.

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