Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted vegetable pasta salad. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Roasted Vegetable Pasta Salad is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Roasted Vegetable Pasta Salad is something that I’ve loved my whole life.
In a large bowl combine pasta, tomatoes, Roasted Vegetables, arugula, and beans. In a small bowl whisk together vinegar, olive oil, garlic, pepper, and salt. Add to pasta mixture; gently toss to coat. Drizzle with dressing and toss to coat.
To begin with this particular recipe, we must first prepare a few components. You can cook roasted vegetable pasta salad using 13 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Roasted Vegetable Pasta Salad:
- Take 1 lb orzo pasta, cooked
- Take 1 medium eggplant, finely diced
- Get 1/2 lb mushrooms, finely diced
- Prepare 2 medium zucchinis, finely diced
- Get 2 medium onions, finely diced
- Make ready 3 medium yellow, red, or orange bell peppers, finely diced
- Make ready 2 tbs olive oil
- Prepare 1/4 cup balsmaic vinegar
- Get 1/2 lemon, juiced
- Prepare 1/2 tsp salt
- Make ready 1/2 tsp pepper
- Take 1/2 tsp garlic powder
- Make ready 1/2 cup feta cheese (optional)
Add the dressing and toss to coat. Combine the roasted vegetables with the pasta in a serving bowl, and add freshly grated black pepper over the top. You can serve the pasta salad with roasted vegetables warm or chilled to suit your preference. In a roasting or sheet pan combine zucchini, yellow squash, onion, peppers, and eggplant.
Instructions to make Roasted Vegetable Pasta Salad:
- Roast vegetables with olive oil on a foil-lined cookie sheet at 425 degrees for 45 minutes, stirring occasionally
- In a large bowl, combine pasta, roasted vegetable, balsamic vinegar, lemon juice and seasonings. Enjoy!
You can serve the pasta salad with roasted vegetables warm or chilled to suit your preference. In a roasting or sheet pan combine zucchini, yellow squash, onion, peppers, and eggplant. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and.
So that’s going to wrap this up for this special food roasted vegetable pasta salad recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
