Warm Roasted Fall Vegetable Pasta Salad, as seen on The Kitchen, season 32.
Recipe courtesy of Katie Lee Biegel

Warm Roasted Fall Vegetable Pasta Salad

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 to 6 servings
On Mondays, we like to clear out the refrigerator of any vegetables we have from the previous week. We roast them and eat them over pasta or in a bowl. This pasta is the perfect way to use the produce in your fridge. I also have a hard time letting go of summer produce when Fall comes back around. Zucchini gives the pasta a nod to summer, but is available all year round.



  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the tomato paste, Italian seasoning, salt, pepper, pepper flakes, garlic and 1/4 cup olive oil. Add the butternut squash, broccoli, onion, bell pepper and zucchini. Toss to coat the vegetables with the tomato paste mixture. Reserve the bowl, unwashed, for later use.
  3. Spread in a single layer on the prepared baking sheet. Bake until softened and browned, 40 to 45 minutes.
  4. While the vegetables are cooking, bring a medium pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.
  5. Into the reserved large bowl, add the roasted vegetables and pasta, parsley, basil, remaining 1/4 cup oil, cheese, and the lentils, if using. Mix well. Serve warm.