Roasted Vegetable Pasta Salad recipe

Roasted Vegetable Pasta Salad recipe 

Packed with garden-fresh flavors and warm spices, this pasta dish is the perfect balance of comfort and nutrition!

Get ready to elevate your pasta salad game with this stunning Roasted Vegetable Pasta Salad recipe! This colorful and nutritious dish is perfect for warm weather gatherings, potlucks, or a quick and easy lunch.

Imagine a symphony of roasted vegetables – tender eggplant, zesty bell peppers, and caramelized zucchini – tossed with al dente pasta, tangy feta cheese, and a drizzle of herby olive oil. Each bite is a flavorful celebration of summer’s bounty!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

12 oz rotini pasta

1 cup cauliflower florets

1 cup diced zucchini

1 cup diced sweet potatoes

1 cup sliced carrots

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup fresh parsley, chopped

1 tablespoon lemon juice

1/4 cup grated Parmesan cheese (optional)

Instructions:
1. Cook the pasta:
Boil pasta in salted water until al dente.
Drain, rinse with cold water, and set aside.

2. Roast the vegetables:
Preheat oven to 400°F (200°C).
Toss cauliflower, zucchini, sweet potatoes, and carrots with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

3. Combine the salad:
In a large bowl, mix cooked pasta and roasted vegetables.
Add chopped parsley and a drizzle of lemon juice.
Toss to coat evenly.

4. Serve:
Sprinkle with grated Parmesan, if using, and serve warm or chilled.

Tips:

1. Roasting brings out the best: Roasting the vegetables enhances their natural sweetness and depth of flavor.
2. Customize with your favorites: Feel free to swap out or add different vegetables, cheese, and herbs to suit your tastes.
3. Pasta choice matters: Choose a pasta shape that holds onto the dressing well, like bowtie, penne, or rotini.
4. Don’t overdress: Toss the pasta and vegetables with just enough dressing to coat, so the salad doesn’t become soggy.
5. Make ahead and chill: Prepare the salad up to a day in advance and refrigerate until serving.

Nutritional Information (per serving):

– Calories: 420-450
– Protein: 15-18g
– Fat: 20-22g
– Saturated Fat: 3-4g
– Carbohydrates: 40-45g
– Fiber: 6-8g
– Sugar: 8-10g
– Sodium: 250-300mg

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