Root to Stem Roasted Vegetables and Pasta Salad

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Root to Stem Roasted Vegetables and Pasta Salad

This pasta salad is made even more delicious with the addition of roasted beets, zucchini and red bell pepper.
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Ready In 47 mins
Preparation 15 mins
Serves 10 people


  • 3 large red beets
  • 2 medium zucchini
  • 1 large red bell pepper
  • 5 tablespoons extra virgin olive oil
  • Salt and fresh ground black pepper
  • 1 package BUITONI Refrigerated Four Cheese Ravioli (20 oz.)
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper


PREHEAT oven to 425° F.

PLACE beets, zucchini and bell pepper on a large baking sheet with sides. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Spread into a single layer.

BAKE for 25 to 30 minutes or until vegetables are tender, stirring halfway through baking time. Cool to room temperature. Place in a large bowl.

PREPARE pasta according to package directions. Drain and rinse in cold water. Add to bowl with vegetables.

RINSE beet greens well and coarsely chop (about 1 cup). Add to bowl with vegetables and pasta.

WHISK remaining 3 tablespoons oil, balsamic vinegar, red wine vinegar, salt and pepper in a small bowl. Drizzle over salad. Toss well to coat. Refrigerate before serving.

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