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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