Appetizers / Soups / Salads

Roasted Vegetable Pasta Salad is for Salad.

Roasted Vegetable Pasta Salad takes 15 minutes to prepare.

Roasted Vegetable Pasta Salad takes 25 minutes to cook.

Roasted Vegetable Pasta Salad makes 4 servings.

The ingredients for Roasted Vegetable Pasta Salad are:

2 bell peppers
2 zucchini (about 12 ounces)
2 yellow squash (about 12 ounces)
1 bunch scallions, ends and roots trimmed
1 small eggplant (about 8 ounces)
8 ounces whole wheat pasta
1 tablespoon olive oil
1/4 cup Summer Garden Pesto
1 tablespoon red wine vinegar

2 sprigs basil for garnish

Here is how you make Roasted Vegetable Pasta Salad:

Preheat the oven to 300 degrees. Chop all the vegetables into large bite-size pieces.Bring a large stock pot of water to a boil. Spread the peppers, squash, scallions, and eggplant on a baking sheet and toss with the oil. Roast for 20 minutes, stirring halfway through. Cook the pasta until al dente, then drain and rinse under cold water, reserving 1/2 cup cooking water. Rinse pasta with cold water to cool. Combine the reserved cooking water, vinegar and pesto in a small bowl or cup. Toss the pasta and roasted vegetables with the dressing in a large bowl. Garnish with basil.. Makes 10 cups, 2 1/2 cups per serving

The nutritional information for Roasted Vegetable Pasta Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 330.0

• Total Fat: 6.9 g
• Cholesterol: 0.0 mg
• Sodium: 184.8 mg
• Total Carbs: 59.5 g
• Dietary Fiber: 10.1 g
• Protein: 11.7 g

Roasted Vegetable Pasta Salad is French cuisine.

The dietary needs meet for Roasted Vegetable Pasta Salad is Vegan