Roasted Vegetable Pasta Salad Recipe
roasted vegetable pasta salad
Looking for the perfect pasta salad? Search no further because this quick and easy recipe for Roasted Vegetable Pasta Salad fits the bill, a superb salad bursting with the flavors of sweet oven-roasted vegetables, Asiago cheese, fresh oregano and sun-dried tomatoes.
roasted vegetable pasta salad
serves 6
ingredients
- 3 medium zucchini, cubed
- 2 medium red bell peppers, cubed
- 1 medium yellow pepper, cubed
- 1 medium eggplant, peeled and cubed
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3/4 lb package fusilli pasta
- 3/4 cup shredded semi-soft Asiago cheese
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp minced fresh oregano
- 2 tbsp chopped rehydrated sun-dried tomatoes
directions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
- In a medium bowl, toss zucchini, red peppers, yellow peppers, eggplant, olive oil, salt and pepper. Transfer to prepared baking sheet. Roast in oven for 20-25 minutes, stirring occasionally until lightly browned. Remove from oven and cool slightly.
- For the pasta, in a large pot, bring lightly salted water to a boil. Cook fusilli until tender, about 12 minutes. Drain and place in a large bowl. Add roasted vegetables, Asiago cheese, olive oil, white wine vinegar, oregano and sun-dried tomatoes. Toss well to coat. Serve at room temperature or refrigerate to chill.
“Life is a combination of magic and pasta.”
