Roasted Vegetable Pasta Salad with Asiago Cheese
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.
Bite Me Bit
“Life is a combination of magic and pasta.”
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
1) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2) 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.
3) 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.