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Balsamic Roasted Veggie and White Bean Pasta

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One bite of this Pasta and Beans recipe with Balsamic Roasted Veggies and you’ll want to make it all summer long!

One bite of this Pasta and Beans recipe with Balsamic Roasted Veggies and you'll want to make it all summer long!
Balsamic Roasted Veggies and Pasta

It’s made with roasted zucchini, yellow squash, zucchini, cherry tomatoes, red onion, mushrooms, peppers, and broccoli then tossed with beans and pesto. SO good, and picky husband approved! Pesto not your thing? Try this Summer Macaroni Salad instead! I also love this Summer Cavatelli with Corn, Tomatoes and Zucchini dish!

Veggies on a sheet pan.

For the pasta, I used Delallo’s gluten-free fusilli, the best gluten-free pasta brand out there in my opinion! It has the perfect al dente texture when it’s cooked, it’s so good I use it all the time simply because I like the taste although none of use have issues with gluten. Of course, you could use whole wheat pasta instead if you prefer.

How To Make Pasta and Beans

White beans and pasta in a bowl.

One bite of this Balsamic Roasted Veggie and White Bean Pasta and you'll want to make it all summer long! Roasted zucchini, yellow squash, mushrooms, peppers, and broccoli – loaded with veggies in every bite and finished with pesto and white beans. This is SO good, and picky husband approved!

More Pasta Recipes You Might Enjoy:


Balsamic Roasted Veggie and White Bean Pasta

5 from 52 votes
One bite of this Balsamic Roasted Veggie and White Bean Pasta and you'll want to make it all summer long! It's LOADED with veggies in every bite and finished with pesto and white beans. Roasted zucchini, yellow squash, zucchini, cherry tomatoes, red onion, mushrooms, peppers, and broccoli – SO good, and picky husband approved!
Course: Dinner
Cuisine: American
One bite of this Balsamic Roasted Veggie and White Bean Pasta and you'll want to make it all summer long! It's LOADED with veggies in every bite and finished with pesto and white beans. Roasted zucchini, yellow squash, zucchini, cherry tomatoes, red onion, mushrooms, peppers, and broccoli – SO good, and picky husband approved!
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Yield: 6 servings
Serving Size: 1 1/2 cups


For balsamic vegetables:

  • Cooking spray
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, crushed
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 cups broccoli florets
  • 8 ounces sliced mushrooms
  • 1 red bell pepper, seeded and cut into 1” pieces
  • 1 medium zucchini, cut into 1/4” thick rounds
  • 1 medium yellow squash,  cut into 1/4” thick rounds
  • 1 dry pint cherry tomatoes, halved
  • 1 red onion, cut into 1” pieces

For pasta:

  • 1/3 cup Delallo pesto or homemade skinny Basil Pesto
  • ½ pound Delallo fusilli, gluten-free or whole wheat
  • 1 15-ounce can cannellini beans, drained and rinsed
  • ¼ cup freshly grated parmesan cheese
  • Drizzle balsamic vinegar
  • Red pepper flakes, for serving (optional)


  • Preheat oven to 425 degrees F.
  • Spray 2 sheet pans with cooking spray. Set aside.
  • In a small bowl, whisk together balsamic vinegar, mustard, garlic, Italian herbs, and 1 teaspoon salt.  Add 2 tablespoons oil and whisk until emulsified.
  • In a large bowl, add vegetables (from broccoli to onion), and dressing and toss to evenly coat.  Spread vegetables out in an even layer onto prepared sheet pans.  Roast for 30 minutes, tossing halfway through.
  • Meanwhile, bring a large pot of salted water to a boil.  Add pasta and cook according to the package directions, reserving a little water before draining.
  • To assemble: Combine the cooked pasta, pesto and beans adding 2 tablespoons of the reserved water as needed, toss with the roasted veggies, ¼ cup parmesan and toss well to coat.  Drizzle with balsamic vinegar and top with red pepper flakes, if using. Serve hot, cold or at room temperature.

Last Step:

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Serving: 1 1/2 cups, Calories: 380 kcal, Carbohydrates: 56 g, Protein: 17 g, Fat: 12 g, Saturated Fat: 1.5 g, Cholesterol: 4 mg, Sodium: 353 mg, Fiber: 7 g, Sugar: 8 g


Disclosure: This post is sponsored by DeLallo. I only share products I use in my own kitchen. Thank you for supporting the brands that I love that make Skinnytaste possible.

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146 comments on “Balsamic Roasted Veggie and White Bean Pasta”

  1. I have made this several times and love it! Tried it today with asparagus, red potatoes, zucchini, yellow squash, and corn (used frozen). I was also out of pesto so omitted that part and just added a little extra EVOO & balsamic glaze and it turned out delicious!

  2. My husband saw 2 sheets of veggies and was not super excited about my side choice tonight, but we both LOVED it!! Definitely a keeper!

  3. A winner for sure! In our home, we like to count the colors of veggies we have in our meal and this recipe definitely includes a little bit of everything. I made it it per the directions with no alterations and I can’t think of anything I would change. Awesome meatless choice.

  4. I made your instant pot risotto with garlic shrimp last night, which was delicious, and this pasta and veggie dish tonight. It was amazing! I don’t even like bell peppers but gobbled them up here. I made a few changes because I forgot to buy a red onion and wanted to use the whole 12 oz box of pasta. I served this with toasted bread to dip in olive oil and dukkah mix on the side and paired it with some white wine. It felt like spring in Tuscany 🙂

  5. Amazing recipe and the smell of those vegetables roasting with the garlic, balsamic and Dijon- wow! Highly recommend making this dish but  on a busy night you could even just make the roasted veg with the marinade and stop there. SO good!

  6. Hi, this looks fantastic!  I read reviews (balsamic veggies and white bean with pasta) and nobody seems to have made this without the pasta.  Can this be done? Do I need to make any other changes?  I would still add the pesto.Thank you!

  7. Avatar photo
    Brandy Luther

    We love this one!  Even my five year old (minus the broccoli that is always a small pile). We do the same with doubling all the spices except the olive oil!  

  8. Few things we changed:

    1) doubled up on dressing in step 3
    2) turned down the oven to 410 and cut it 3 minutes early because the broccoli was burning
    3) Had trouble finding Fusilli so we changed it with rainbow rotini

    We ended up having two trays of veggies, so maybe we’re just using too much. Great recipe

  9. Avatar photo
    Cynthia Henrickson

    Delicious! Omg MAKE THIS. The subs I made were to use chickpea pasta (Bananza) because that’s what I had on hand, yellow onion because the red ones at the store looked terrible, and I omitted the beans because my husband isn’t a fan. I also didn’t use the extra balsamic drizzle or red pepper flakes at the end, and I added cracked black pepper. I think a little extra cheese made have made its way in there too somehow 😉 
    I plan to serve it along side chicken, or add some tuna, and make it a complete meal. 
    This recipe will be part of my summer rotation. I want to try subbing other veggies in there like asparagus and eggplant. 

  10. We’re not big pesto fans – the basil is too intense. Would something else work or the pesto be toned down? 

    1. There’s a delicious recipe for ‘Double Broccoli Quinoa’ on 101 that uses a portion of the broccoli to make pesto. It’s a favorite and pairs easily with this amazing pasta recipe!

  11. Amazing!   This meal is now on the top of my favorites!!  LOVE LOVE LOVE it!!!    As far as points, I put into the WW Recipe Builder and come up with 10 points.  Point gobblers were olive oil (4 1/2 Tbls – 19), pasta (24) and grated Parmesan (1 cup – 14 pts).   Note: Parmesan and olive oil include the Skinny Basil Pesto points).  

  12. I absolutely LOVED this recipe. It is so flavorful, I ate 2 bowls for dinner. My husband even had a bowl for breakfast!

  13. Oh gosh! This was so very delicious! Made it with the Skinny Basil Pesto. Such a lovely summery dish packed with flavour and colour. 

  14. Avatar photo
    Willow Woodall

    This was just delicious! I didn’t change anything except the shape of the noodle and I will definitely make this again. I thought the amount of veggies just seemed over the top, but the proportions end up being just right. 

    1. I thought the same about the vegetables and almost cut it back, but you are right it was the perfect proportions.

  15. This is outstanding! So much flavor! Even my carnivore husband loved it. I did add the red pepper flakes and a little balsamic at the end And topped with shaved Parmesan.  Thank you!

  16. I love this recipe!! It’s amazing!! Any way to get the carbs, proteins and fats for just the veggies? 

  17. Made this today and ate it hot for lunch, will save it and try it cold too. Absolutely loved it, really tasty and filled me up. 

    Question – would I be able to freeze this too ?? 

    1. Avatar photo
      Debra Channon

      You’re gonna want lots more! I made this yesterday just for me, & I doubled it! It’s so good hot or cold!
      Great recipe even just for the veggies!

  18. I’ve been making this recipe for years now and it is by far one of my favorite skinnytaste recipes. I love all of the veggies and it’s particularly good paired with the skinny basil pesto! This time I substituted the fusilli for a bag of Trader Joe’s cauliflower gnocchi (baked in the oven at 425 for 20 mins after veggies are complete, tossed halfway through) and it was fantastic. I recommend this recipe to everyone and will make it for more years to come!

  19. I substituted chickpea pasta (trying to increase my protein) and a couple of items for convenience. Super easy to put together. Toughest part was cutting up the veggies.

  20. I just made this recipe today for the three of us thinking to leave leftover for Monday lunch; we ate the whole thing with beef eye round steak. So delicious, will be on our favorites from now on. Thank you!

  21. Can I use a bottled balsamic dressing? 
    What can I sub for Dijon mustard ? 
    I’m so excited to make this salad and share with my co workers- some are vegan & others are WW members. I’m just looking for a delicious summer salad. I sure it will be tasty with winter veg too! 

  22. Avatar photo
    Andrea Arnold

    This tastes delicious! I love all the veggies and have made it more than once. Then again, I have never really has a bad recipe off this site yet.

  23. This was absolutely delicious. I will make it all the time. My children loved it also and so did my 2.5 yr old granddaughter. Great dish. 

  24. This recipe is very easy & delicious. Puts a nice spin in the ever-so boring  Pasta Salad. I roasted the veggies on parchment paper. Easy clean-up too! 

  25. Absolutely love this dish! But why say cooking spray when parchment paper is used??? First time I made it, it nearly burned using cooking spray.

  26. This recipe is so unbelievably satisfying yet guilt free! I found it a few months ago, it’s been in our rotation since. Easy to switch up the vegetables & use tomato based pesto too. 
    Five stars!

  27. Delicious and fresh. We topped with goat cheese instead of parmesan at the end and it was fantastic. Great flavour!!

    1. I make it specifically for a meal prep type and it is good for a few days. I’ve eaten it both cold and warmed it up as well for leftovers.

  28. I made this and it was amazing! Such an easy weeknight recipe, the most time consuming part is cutting up the veggies. I cheated a little and used Trader Joe’s vegan pesto. Will definitely be making for parties, my family and myself in the future!

  29. Avatar photo
    Molly’s Menus

    A delicious summer recipe! I have basil, zucchini and cherry tomatoes coming out of my ears and this is a great way to use some of it up. I also marinated the veggies in the dressing for ~ an hour and then grilled the veggies rather than roasting them and loved it! Will definitely make it again! 

  30. This pasta dish is delicious! Love all the roasted veggies!  Definitely going to be making this a lot! Thanks!

  31. I have been looking for a new pasta salad for summer and I finally found it!  Wow!  Made this tonight!  Really delicious!  I used the veggies to roast that I had.  Red, yellow and orange peppers, mushrooms,  broccoli and red onion!  Really loved this combo!   I did double the marinade.   I had penne rigate pasta in my pantry.   The flavors are incredible!!  Thanks so much for sharing!!   

  32. Hello!  I just made this for my lunches this week and it is DELICIOUS.  I do have a question though, when I added it as a food in my WW app, I put in the nutritional information from the recipe and WW is showing it as 11 freestyle points, not 8…  any idea why this would be?  I didn’t re-enter the recipe, just the nutritional info.  I couldn’t figure out why I was short on points last night and realized that the app had calculated this as 3 more points than I budgeted for.

    1. Hi Maggie, you MUST use recipe builder when getting points. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  33. I just made this for the first time last night, and it is now one of my favorite Skinnytaste recipes ever.
    I had leftover chicken so I added that to the pasta, bean, pesto mix, and it was delicious. My 23 year old son came over for dinner- and he loved it, which is saying something because he’s not a vegetable lover at all. I cannot wait to make this again! 

    1. Hi Stephanie,

      Since most of this recipe is vegetables and are naturally low in sodium, just watch the sodium levels in the beans and pesto you use in the recipe and use no or less salt when it calls for salt.

      Very tasty!


      1. Peanut allergies in our home. What substitute would you recommend for the pesto sauce? Thanks! 

  34. Just made this, and it’s delicious! It was a little more labor-intensive than I envisioned, but the results were TOTALLY worth it: 6 meals for the week! The flavor in this dish is off the charts, especially since I tend to think of roasted vegetables as ‘bland’. Packed with flavor!

  35. I’M IN LOVE! I was looking for a meatless dish with lots of veggies just to shake it up and decided to try this out. It’s SO GOOD. Easy to put together and the flavor is awesome. I was tempted to start digging in to my leftovers, but refrained. 🙂

  36. Had to make a family meal tonight and knew I could trust skinny taste. It came out great! I replaced mushrooms with asparagus and added some extra pesto and chicken. Delicious!

  37. I made this with spaghetti squash instead. I need gluten-free, and I thought this could be delish! It was so dang good! I also substituted brummel&brown for the olive oil, and added some chicken. Took the stats down to 256cal 🙂 Thanks for the amazing recipe! My hubby loved it too!

  38. Avatar photo
    Amanda Weldon

    Can you recommend roasting time with fall friendly veggies. IE butternut squash amd brussle sprouts. Thank you.

  39. I made this tonight. Turned out well, but thought the roasted veggies were a little overdone at 30 minutes of roasting time. I’d reduce time to 20-25 minutes.

    1. I agree about reducing the vegetable roasting time and like mine a little crisper. Love the recipe and will make it again!

  40. I made this tonight for meatless Monday. It was really good and the kids loved it!  Next time I’m going to roast the vegetables ahead of time so I can take the kids to the park after school. If I were to sub plum tomatoes for cherry, how many would you recommend? My 5 year old is a tomato fiend and there was way less than a pint in my pasta.

  41. Avatar photo
    eileen colvin

    I made the Balsamic Balsamic Roasted Veggie Recipe  and my husband & I loved it!    I also made your stuffed pepper with turkey and your Zucchini tots.   All three were delicious.   You are a genius!!! 

    Fyi,  I live in the next town over from you, Rockville Centre.  If you need an Interior Designer, give me a call 
    516-330-1627.   I am a big proponent of women helping women.  

  42. I just finished making this, and I put away the leftovers so that I don’t just stand over the bowl and inhale the rest! It is so good. Roasting is my preferred method of preparing most vegetables and this recipe didn’t disappoint. Enjoy your site so much – thank you!

  43. I can’t even describe how unbelievably delicious this recipe turned out – SERIOUSLY the BEST pasta salad I’ve ever made, and ever eaten. EVER. My husband and I prepared and served it at a family birthday party, and EVERYBODY around the table went back for seconds. You could top it with a lil’ grilled chicken and have the perfect meal or lunch or midnight snack – seriously, I can’t WAIT to make it again. I whipped up your skinny pesto recipe to add to it, and it was pretty…..thick. Definetly not pourable, but totally worked in the recipe since it was an added ingredient and not a garnish. 


  44. Avatar photo
    Eileen Colvin

    I made the Roasted Vegetable, Beans, Pesto with Gluten Free Pasta.   It tasted delicious!   I am new to your website.  Looking forward to new healthy recipes.    On 1 tiny problem, I have a sink full of dirty pots & pans.

    I would highly recommend this recipie

  45. This was so delicious! My store was out of yellow squash so I subbed some chopped eggplant. Other then that I followed the recipe! My kids asked for seconds!! I promptly fell out of my chair. Hubs and I the (few) leftovers for lunch.

  46. I made this as a meal prep to take to work for lunches this week, I skipped the pasta and added shredded cooked chicken for lower carb/higher protein. I really like the flavour and it was even nice eaten cold. I find it hard to incorporate enough vegetables in my diet so it’s a great recipe for me to increase my daily vege intake. Thanks for the recipe!

  47. This is the absolute best.. Everyone I fed absolutely raves.. and I accidently left out the beans the first time. Making it again tonight

  48. Avatar photo
    Janet Ratcliffe

    Another winner, Gina!  I can hardly wait for leftovers at lunch tomorrow.    My local grocery chain stopped stocking Delallo in favor of an expanded chip aisle.  I’m so bummed. 

  49. I used 1 cup dry farro instead of the pasta and omitted the beans. It turned out great!! I will definitely be bringing this to future pot lucks!

  50. I have made several of your recipes but have never posted because usually I am making your older ones so a new post wouldn’t be relevant/necessary.
    BUT I’m excited that I’m the first “commenter” on this recipe to say that I made this and love it! I prepped this yesterday to have as my lunches for the week. Today I am having it warm but I think I’ll try having it cold tomorrow as more of a pasta-salad (I love that you can serve it hot or cold). I like how colorful it is with all the veggies. I also would have never thought to put beans in pasta but I love the taste and texture they add.

    For those asking about adding a protein, I think that this is flavorful and filling enough that you don’t need it, but a simple grilled chicken breast, steak, or shrimp would go great with it.

    This will be a repeat!

  51. I just put this in the fridge, but of course I had to taste it first.  Yum!  This will be my lunch this week.  I used whatever veggies I had, and found a use for the Hungarian eggplant (??) that came in my farm delivery this week.

  52. Avatar photo
    Brenda Greenberg

    This is one of the most delicious pasta recipes I’ve ever made. Have made it twice already. Thanks Gina! 

  53. If taking to a picnic, how far in advance do you think this could be dressed? Taking it to the beach today! 🙂

  54. This is SO good. Probably my favorite recipe from you (and I have made many!). The flavors are so awesome in this one and I love that it’s a substantial vegetarian dish. Perfect for summer veggies. Thanks for a winner!

  55. Made this for dinner tonight and it was fantastic! I used Prego pesto and Mrs. Dash Italian blend seasoning. This is going into the menu rotation at our house.

  56.  In the video it looks like you add more pesto at the end  after you’ve already combine the pasta with the pesto in a previous step, which makes it look like a lot more than 1/3 of a cup total.  

  57. Do you think if you included eggplant that it would give off too much water? I have to use the eggplant from my CSA box and thought maybe….

  58. I love your site and go to it constantly, but the servings seem off for this recipe. Half a pound of pasta is supposed to yield 6 servings? By that logic, one box of pasta feeds 12 people???? I don’t know who you are feeding, but that seems completely unrealistic to me. Please correct me if I am wrong.

    1. It’s probably meant to be a side dish, but in general I agree with you about this site. Generally the portion sizes seem very small and we aren’t huge eaters in my house.

    2. A half a box of pasta is 4 servings, so 6 for half a box is not far off.  Plus it is not like you are eating the pasta alone here. There are literally pounds of vegetables added plus the beans. 1.5 cups is not a small serving, especially for less than 400 calories. 

      1. Agree. In fact, often I will reduce the 8 oz of pasta to 6 oz in a casserole recipe. the flavors in Gina’s recipes are quite vibrant and able to stand on their own. So I add more of a 0 smart point ingredient that I like and less of the pasta.

  59. This looks delicious! If I’m trying to cater to someone with a dairy free diet, would you think omitting the cheese would make a big difference in taste?

  60. any suggestions of what to use in place of dijon? Thank you <3 Love your recipes, I have been making them for years <3

  61. I’m wondering if the point count changes by using regular pasta as opposed to whole wheat. Nobody in our family cares for whole wheat pasta. The recipe reads like it would be delicious.

  62. Gina, this looks wonderful;however we’re in the third day of over 100degrees, (105 today) Yikes! So anything roasted will have to wait…was wondering if made in a stir-fty format would work, or just wait until cooler temps.

    1. Avatar photo
      Molly’s Menus

      I made this by marinating the veggies in the dressing for about an hour and then grilling on a low-medium setting (~325 degrees) for about 15 minutes. Worked wonderfully! 

  63. You could serve some sort of meat with this right? Like chicken. I have a husband that likes to have meat on his plate!

  64. Yum, this looks good. It’s making me want dinner. I’m pinning it to try it out. This would be an easy meatless dinner. I love anything with balsamic, hah.

  65. Is the nutritional info using the DeLallo pesto or the skinny basil pesto? Or is it comprable? Love your site. Your recipes are in regular rotation in my house!

      1. But is it comparable to your skinny pesto? Would we save calories to use pesto made from your site versus store bought?