Roasted Vegetable Pasta Salad
Source of Recipe
magazine
List of Ingredients
2 bell peppers, cut into 1" squares (use yellow, orange, red or green)
1 large red onion, sliced
2 medium zucchini, cut into 1/2" pieces
1 small eggplant, cut into 1/2" pieces
1 yellow squash, cut into 1/2" pieces
6 plum tomatoes, chopped, separated in half
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 lb rotini pasta, cooked according to package directions
1 teaspoon parsley
2 cloves garlic, pressed
1/2 teaspoon basil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 cup feta cheese, crumbled
grated parmesan cheese, optional
Recipe
Toss the cut vegetables (only use half of the tomatoes) with olive oil, salt, and pepper. Place vegetables on 2 large greased baking pans and bake at 450 degrees, stirring once or twice, 30 minutes. Place roasted vegetables in a large bowl with the rest of the tomatoes, parsley, basil, garlic, vinegar, salt, and pasta. Toss. Sprinkle with feta cheese and parmesan, if desired. Can be served warm or cold.
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