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.

Root to Stem Roasted Vegetables and Pasta Salad

Minutes to Prep 15

Total Minutes 47

Serves 10

Difficulty 3


  • 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.