Roasted Veggie Pasta Salad
Roasted veggies and pasta give this salad a great flavor. Combine it with a sweet and fruity dressing and this salad is perfection.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: pasta, salads, side dishes, vegetarian dishes
Cuisine: American
Keyword: pasta salad recipe, roasted vegetables
Servings: 4 -6
Calories: 196kcal
- 2 cups cooked spiral pasta drained and rinsed
- 1 medium zucchini courgette sliced about 1/4-inch thick
- 1 medium yellow summer squash sliced about 1/4-inch thick
- 1 medium red bell pepper cut in 1-inch squares
- 1 baby eggplant aubergine sliced in 1/4-inch slices
- 2-3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- Lemon Poppy Dressing click the link for dressing recipe
Heat grill to medium-high heat. If using your oven, preheat to 350 degrees F.
For oven roasting, line a large baking sheet with parchment.
In a large bowl, toss the vegetables with the olive oil.
If using a grill, place vegetables in a single layer and grill for about 10 minutes, turning the veggies half way through the cook time.
If using the oven, spread the veggies in a single layer on the prepared pan; roast for about 30 minutes, or until the vegetables begin to brown.
Toss the roasted vegetables and pasta to combine.
Add the dressing and toss to coat.
Serve either at room temperature or chill for about 1 hour to serve cold.
Store leftover salad in the refrigerator.
Serving: 1serving | Calories: 196kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 474mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 56mg | Calcium: 24mg | Iron: 1mg