Pasta, Pizza, Risotto

Roasted Veggie Bocconcini Pasta Salad

Nicoletta July 18, 2016

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This month’s feature for the amazing #CDNFoodCreatives is “Fresh from the Graden”. What better than a whole bunch of vegetables and herbs roasted in the oven and blended with bocconcini cheese and homemade pasta? So, we created a warm “Roasted Veggie Bocconcini Pasta Salad” for the occasion!

Roasted Veggie Bocconcini Pasta Salad

Rain or shine, winter, spring, summer, autumn, every Saturday you bet you’ll find us at our local Farmers Market. We simply love it there and couldn’t imagine buying our fresh produce anywhere else. It is a way of supporting our local farmers, but it’s also a way, for us, to plan our weekly meals, and eat outstanding organic dishes thanks to the fresh produce we fill our bags with on Saturday mornings. During the summer we split among our regular indoor Old Strathcona Farmers market and the outdoor ones, City Market 104th and St. Albert Farmers Market. Each unique in its own way.



We also have a small group of friends that get together for an early Saturday morning breakfast at the Old Strathcona Farmers Market before starting their shopping. A bunch of people sharing their energy, joy and laughter, filling their souls before filling their bags. All around us people hustling and bustling to get their shopping done, but all in a most happy and relaxed way.

When the day is really beautiful, though, we choose to go to the outside Market downtown, and stroll among the vendors, while basking in the sun, smiling and greeting people passing by, many with dogs on a leash, enjoying the singer of the day and stopping to buy at our regular stands.

In the summer the markets are vibrant with colors: vegetables, fruits and fragrant herbs fill the space and make you want to buy them all. We brought home colorful cherry tomatoes, long yellow and orange sweet peppers, a striped eggplant. Continuing on our stroll through the market we stopped to say Hi and have a nice little chat, in Italian, with Caterina, a lovely lady originally from Naples, Italy, that sells homemade pasta: Pasta by Caterina. We were intrigued by her tricolor rigatoni, in the three colors of the Italian flag: bianco, rosso e verde, white, red and green, in this case semolina, spinach and sun-dried tomato flavors.

Roasted Veggie Bocconcini Pasta Salad

We thought they would really compliment our oven roasted vegetables in what will become a Roasted Veggie Bocconcini Pasta Salad. The recipe is pretty straightforward, just toss the vegetables, onion or shallot and garlic, with a generous drizzle of extra virgin olive oil, salt, pepper and herbs. Roast them in the oven until the tomatoes start to wilt and the other vegetables soften; their flavor will be so intensified! Great counterpart to the freshness of the bocconcini and perfect condiment for the pasta.

Roasted Veggie Bocconcini Pasta Salad

We still had some homemade pesto in the freezer, and we thought it would be a good addition to the overall flavor. It is optional, you can just drizzle some more e.v.o. oil and chop some fresh basil on top of your pasta salad.

It is a great summer dish, that can be prepared ahead of time and can feed a crowd. It will please everybody. For a vegan option, just skip the bocconcini, equally as good.

Roasted Veggie Bocconcini Pasta Salad

Buon Appetito!

Song of the day: The Lumineers, “Ophelia”.

Roasted Veggie Bocconcini Pasta Salad

Roasted Veggie Bocconcini Pasta Salad

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes


  • 400 g pasta (we used homemade fresh “tricolor” rigatoni)
  • 1 cup cherry tomatoes
  • 1 medium eggplant
  • 2 long peppers
  • 1 garlic
  • 1 small onion or shallot
  • 1 Tbsp chopped fresh basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 Tbsp extra virgin olive oil
  • 1 cup fresh bocconcini
  • salt and pepper
  • 1 Tbsp pesto (optional)
  • 1 Tbsp e.v.o. oil for dressing


  1. Preheat the oven to 350° F.
  2. Wash and chop the vegetables, onion, and garlic, and toss them with evo oil, herbs salt and pepper.
  3. Lay them on a baking sheet lined with parchment paper and bake in the oven for 20-25 minutes or until tomatoes are wilted and vegetables are softened. Set aside.
  4. Cook the pasta in plenty of salted boiling water according to product label.
  5. Drain and place in a big bowl.
  6. Add the roasted veggies, the bocconcini, the pesto, if you’re using, additional evo oil and chopped fresh basil leaves.
  7. Toss well and enjoy!


If you take the bocconcini out, you have a great vegan roasted veggie pasta salad!


  • Serving Size: 4-6 people
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Roasted Veggie Bocconcini Pasta Salad

Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.  

Check out the rest of the amazing#CDNFoodCreatives recipes for a taste of “Fresh from the Garden” and thanks to Cassie at Crumb Kitchen to put this together:


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  • Avatar
    Reply Gloria @ Homemade & Yummy July 18, 2016 at 8:58 am

    Roasting veggies are my favourite way to prepare them (other than grilling). This is a wonderful pasta salad, and I totally love bocconcini. This was a fun collaboration.

    • Nicoletta
      Reply Nicoletta July 19, 2016 at 7:37 pm

      Thank you Gloria, we love roasted vegetables, too. This was a fun collaboration, lots of great summer recipes in the group!

  • Avatar
    Reply Demeter | Beaming Baker July 18, 2016 at 10:34 am

    Nicoletta, I just love it when you share your wonderful stories about the farmers market. 🙂 Just hearing about your adventures there with Loretto and friends makes me happy! I love that you both take the time to have a lively breakfast with friends before each Saturday farmers market trip. 🙂 Meanwhile, this veggie bocconcini pasta salad looks incredible! I love all those roasted vegetables strewn so beautifully across the bowl. Pinning!

    • Nicoletta
      Reply Nicoletta July 19, 2016 at 7:39 pm

      Thanks Demeter, we really enjoy our Saturday mornings breakfast then the market shopping 😊.

  • Avatar
    Reply Maria July 18, 2016 at 3:30 pm

    We are also great fans of farmers’ markets and pasta with grilled veggies! Great to see what everyone made for this collaboration. Great post 🙂

    • Nicoletta
      Reply Nicoletta July 19, 2016 at 7:40 pm

      Thank you Maria and Yes to Farmer’s Markets! This warm pasta salad was so flavorful!

  • Avatar
    Reply Elaine @Flavour and Savour July 18, 2016 at 3:37 pm

    We have the fabulous farmer’s markets in Italy and France and elsewhere in Europe to thank for bringing this idea to Canada! Love your relaxed Saturday mornings! Great recipe!

    • Nicoletta
      Reply Nicoletta July 19, 2016 at 7:43 pm

      Thanks Elaine, yes in Italy we have wonderful Farmer’s Markets everywhere 😊. We love the ones in Edmonton and we love our Saturday mornings!

  • Avatar
    Reply Bhumi | UrbanCilantro July 18, 2016 at 9:32 pm

    We live in Minnesota, and farmer’s markets here are a luxury considering the few months of sunshine we get. Summer here are so pleasant, not so hot, with 10,000+lakes around – its beautiful all around but for me summer also means saturday trips to the farmer’s market to get to enjoy local product. Love meeting and supprting our local farmer’s – the people who grow,creat and make food are the best kinda people in my opinion. This Pasta dish sounds so wonderful, i make something similar but without the roasting of veggies. Will have to try your WAY too 🙂 lovely post and wonderful pictures!!

  • Nicoletta
    Reply Nicoletta July 19, 2016 at 7:47 pm

    Thank you so much Bhumi for your nice comment! Wow, is Minnesota colder than Canada? Didn’t think that was possible 😁. We like to support local growers and their produce are indeed the best. The addition of roasted veggies gives this pasta salad a nice robust and caramelized flavor.

  • Avatar
    Reply Chupacabras July 24, 2016 at 12:18 pm

    I love grilled veggies and Greek salad, so this sounds wonderful. In fact I have to make a Greek salad this weekend for my daughter s birthday I may just have to give this a try. This was a fun collaboration.

    • Nicoletta
      Reply Nicoletta July 25, 2016 at 11:18 am

      Thanks for your comment! We love Greek salads too! 🙂 This is a great alternative to all the cold pasta salads out there, very yummy! It was a fun collaboration! 🙂

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