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Roasted Vegetable Pasta Salad
Roasted Vegetable Pasta Salad
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large eggplant, cubed
  • 2 medium zucchini, cubed
  • 2 bell peppers, cubed
  • 1 red onion, sliced into 1 inch slices
  • 1 cup cherry tomatoes, halved
  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 8 oz. pasta, can use any kind you want - cavatappi, farfalle, penne, macaroni or rotini
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • 4 leaves fresh basil
  • 2 cloves garlic, minced
  • Feta cheese, you could use fresh mozzarella or another favorite soft cheese
Instructions
  1. Preheat oven to 425 degrees F.
  2. Toss the precut vegetables into a large bowl with with 2 Tbsp. olive oil, 2 cloves minced garlic, salt and pepper and toss until coated. Place the vegetables on two jelly roll pan or baking sheet. I cover mine with foil for easy cleanup.
  3. Roast vegetables for about 40 minutes, tossing halfway through.
  4. While vegetables are roasting, cook the pasta al dente.
  5. Combine the dressing ingredients of the balsamic vinegar, olive oil, basil and garlic in a small bowl and whisk to combine.
  6. Place pasta in a large bowl and add roasted veggies, then the dressing and cheese. Toss to combine.
  7. You can serve chilled or warm, either will work. I usually chill mine but have eaten it right when made!
Recipe by Eat Farm Love at https://eatfarmlove.com/roasted-vegetable-pasta-salad/