Roasted Veggie Burrata Pasta Salad
This roasted veggie burrata pasta salad is a cozy mix of caramelized sweet potato, sweet roasted tomatoes, and creamy burrata tossed with pasta for the ultimate easy, crowd-pleasing dinner or side.
Okay, real talk: this roasted veggie burrata pasta salad is the dish I make when I want people to think I tried way harder than I actually did. It’s basically roasted veggies and pasta having a cozy little party, and burrata shows up to steal the show every single time.
Table of Contents
Why You’ll Love This Roasted Veggie Burrata Pasta Salad
This recipe is just the beginning. Over in the collection, you’ll find even more dishes that are just as easy and packed with flavor. Go take a peek — your next favorite is waiting.
This is one of those pasta salad recipes that feels fancy but is genuinely low-effort once the oven does its thing. You get sweet, caramelized veggies, briny olives, and a burrata salad moment right on top that oozes into everything.
It’s a roasted vegetable pasta salad that works warm, room temp, or cold from the fridge the next day, which basically makes it the most flexible dish in your rotation. Great for potlucks, meal prep, or just a Tuesday when you want something a little special.
Ingredients You’ll Need
Here’s everything you need for this roasted veggie burrata pasta salad, grouped so shopping is a breeze.
| Roasted Veggies | Amount |
|---|---|
| Sweet potato, peeled and cut into 3cm cubes | 900g |
| Large red onions, cut into wedges | 2 |
| Cherry tomatoes | 500g |
| Green beans, trimmed and halved | 200g |
| Olive oil spray | As needed |
| Pasta and Dressing | Amount |
|---|---|
| Dried casarecce pasta | 500g |
| Extra virgin olive oil | 2 tbsp |
| Fresh lemon juice | 2 tbsp |
| Toppings | Amount |
|---|---|
| Pitted kalamata olives | 100g |
| Large burrata or 220g bocconcini, drained | 1 |
How to Make Roasted Veggie Burrata Pasta Salad
This roasted veggie burrata pasta salad comes together in three easy stages: roast, boil, toss. Nothing fussy, just good smells filling your kitchen.
Roast the Veggies
Preheat your oven to 200°C (180°C fan forced) and line two large baking trays with baking paper. Trust me, you want two trays here so everything actually caramelizes instead of steaming into mush.
Spread the sweet potato, onion wedges, and cherry tomatoes across the trays. Give everything a light spray of olive oil and roast for 45 minutes total.
About 20 minutes before they’re done, toss in the green beans and give another quick spray of oil. You’re looking for edges that are golden, slightly blistered, and smell like caramel and roasted onion heaven.
Once everything looks tender and beautifully caramelized, pull the trays out and let the veggies cool to room temperature. Rushing this step means warm veggies wilt your pasta, so patience pays off here.
Cook the Pasta
While the veggies roast, cook the casarecce in a big pot of salted boiling water following the packet directions, until it’s al dente. That little bit of bite matters for a good roasted vegetable pasta salad texture.
Drain the pasta into a colander and rinse under cold water right away. This stops the cooking and cools everything down so your salad doesn’t turn into a warm mushy pile later.
Toss It All Together
Add the cooled pasta to a big bowl, then drizzle over the olive oil and lemon juice. Toss well so every noodle gets a little coating of that bright, zippy dressing.
Add the tomatoes first and toss again. Here’s a little tip from me to you: those tomato juices basically become part of the dressing, so don’t skip tossing them in early.
Fold in the olives and the rest of your roasted veggies, then season generously with salt and pepper. Transfer everything to a serving bowl, then tear the burrata over the top so it slumps into all those warm nooks and crannies.
Expert Tips, Variations, and Troubleshooting
A few notes from my own kitchen trial and error to help your roasted veggie burrata pasta salad turn out perfectly every time.
Expert Tips
Roast on two separate trays instead of crowding one, since overcrowded veggies steam instead of caramelizing. Also, always cool your pasta and veggies before combining, or the burrata will melt too fast and turn everything soupy.
Season in layers, not just at the end. A little salt on the veggies before roasting and another pinch when tossing the pasta makes a big flavor difference.
Tasty Variations
Swap the sweet potato for pumpkin or butternut squash if that’s what’s in your fridge. You can also swap casarecce for fusilli or orecchiette, since both hold onto the dressing nicely.
If burrata isn’t available, bocconcini or fresh mozzarella works beautifully as a substitute in this burrata salad style dish. Craving more creamy, tomato-forward flavors? This cherry tomato burrata chicken skillet is another favorite in our house.
Want a heartier version? Stir through some grilled chicken like in this creamy Tuscan chicken skillet for extra protein.
Troubleshooting
Salad tastes flat? You probably need more lemon juice or salt, since pasta soaks up a lot of seasoning as it cools. Veggies came out soggy instead of caramelized? Your oven was likely too crowded, so spread things out next time.
If your burrata seems watery when you cut into it, that’s totally normal. Just let it drain briefly before tearing it over the salad.
Storage, Reheating, and No-Waste Ideas
This roasted vegetable pasta salad keeps well, though I’d recommend adding fresh burrata right before serving if you’re making it ahead.
| Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store pasta and veggies separately from burrata if possible |
| Freezer | Not recommended | Texture of veggies and cheese suffers when frozen |
| Room Temperature | Up to 2 hours | Fine for serving at gatherings |
This salad is best enjoyed cold or at room temperature, so there’s no real reheating needed. If you do want it slightly warm, a quick 30 second zap in the microwave works, just add the burrata after.
For a no-waste kitchen win, save any extra roasted veggies and toss them into scrambled eggs or a grain bowl the next morning. Leftover pasta water can also be saved in the fridge for a day and used to loosen up sauces.
Nutrition Information
Approximate values per serving, based on six servings total.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 14g |
| Carbohydrates | 58g |
| Fat | 15g |
| Fiber | 6g |
| Sodium | 410mg |
Frequently Asked Questions
Can I make this roasted veggie burrata pasta salad ahead of time?
Yes, you can roast the veggies and cook the pasta up to a day ahead and store them separately in the fridge. Toss everything together and add the burrata right before serving for the best texture.
What pasta shapes work best for this pasta salad recipe?
Casarecce is great because its twisted shape holds onto the dressing, but fusilli, orecchiette, or penne all work well too. Choose a shape with ridges or curves for the best coating.
Can I use bocconcini instead of burrata?
Absolutely, a 220g tub of drained bocconcini is a great substitute if burrata isn’t available. It gives a similar creamy, milky flavor without the extra oozing center.
Is this roasted vegetable pasta salad good for meal prep?
Yes, it holds up nicely in the fridge for a few days, making it a solid meal prep option. Just keep the burrata separate and add it fresh each time you serve a portion.
Can I serve this pasta salad warm instead of cold?
Definitely, this salad tastes great warm right after roasting or chilled from the fridge. Just add the burrata last either way so it stays soft and creamy instead of melting completely.
Conclusion
This roasted veggie burrata pasta salad is cozy, colorful, and honestly kind of impossible to mess up once you’ve roasted a tray of veggies. It’s the kind of pasta salad recipe that turns “what’s for dinner” into “ohhh yes please.”
If you’re craving more skillet dinners for busy nights, check out this summer corn chicken skillet or this grilled salsa verde pepper jack chicken next.
Give this recipe a try, snap a photo of that gorgeous burrata pull, and pin it to your Pinterest board so you can find it again. I’d love to hear how it turned out for you in the comments below.
Dreamy Roasted Veggie Burrata Pasta Salad
Equipment
- Large baking trays
- Baking Paper
- Large Saucepan
- Colander
- Large mixing bowl
Ingredients
Roasted Veggies
- 900 g sweet potato peeled, cut into 3cm cubes
- 2 large red onions cut into wedges
- 500 g cherry tomatoes
- 200 g green beans trimmed, halved
- olive oil spray as needed
Pasta and Dressing
- 500 g dried casarecce pasta
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
Toppings
- 100 g pitted kalamata olives
- 1 large burrata or 220g tub bocconcini, drained
Instructions
- Preheat oven to 200°C (180°C fan forced). Line two large baking trays with baking paper.
- Arrange the sweet potato, onion wedges, and cherry tomatoes on the prepared trays. Spray with olive oil. Roast for 45 minutes, adding the green beans and spraying with oil in the last 20 minutes. Roast until all vegetables are tender and slightly caramelised, then set aside to cool to room temperature.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain into a colander and rinse under cold running water to cool and stop the cooking process. Drain well.
- Place the pasta in a large bowl. Drizzle over the olive oil and lemon juice and toss to coat. Add the tomatoes and toss to combine, letting their juices help dress the pasta. Add the olives and remaining roasted vegetables, season well, and toss.
- Transfer the pasta salad to a large serving bowl. Tear the burrata (or arrange the bocconcini) on top and serve.
