Roasted Vegetable Pasta Salad Recipe

 
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roasted vegetable pasta salad

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.

roasted vegetable pasta salad

ingredients

  • 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

directions

  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.

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Life is a combination of magic and pasta.
— Federico Fellini

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