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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