Roasted Vegetable Pasta Salad This big, fat pasta salad recipe is a standout - it's juicy, it's flavour loaded and it looks as amazing as it tastes! THIS cold pasta salad is the polar opposite of that. It's vibrant, it's flavour loaded, it's JUICY, and will make even green-haters scoff down a weeks' worth of veggies.

Ingredients of Roasted Vegetable Pasta Salad

  1. You need 1 lb of orzo pasta, cooked.
  2. Prepare 1 of medium eggplant, finely diced.
  3. It's 1/2 lb of mushrooms, finely diced.
  4. It's 2 of medium zucchinis, finely diced.
  5. Prepare 2 of medium onions, finely diced.
  6. You need 3 of medium yellow, red, or orange bell peppers, finely diced.
  7. Prepare 2 tbs of olive oil.
  8. Prepare 1/4 cup of balsmaic vinegar.
  9. You need 1/2 of lemon, juiced.
  10. You need 1/2 tsp of salt.
  11. Prepare 1/2 tsp of pepper.
  12. Prepare 1/2 tsp of garlic powder.
  13. You need 1/2 cup of feta cheese (optional).

Roasted Vegetable Pasta Salad instructions

  1. Roast vegetables with olive oil on a foil-lined cookie sheet at 425 degrees for 45 minutes, stirring occasionally.
  2. In a large bowl, combine pasta, roasted vegetable, balsamic vinegar, lemon juice and seasonings. Enjoy!.

My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said but I enjoyed. This Roasted Vegetable Pasta Salad is a delicious twist on the classic recipe. I'm not sure it's accurate to say this, but this version may be a tiny bit healthier than the traditional variety. This one is loaded with vegetables rather than gratuitous amounts of cheese and pepperoni. The vegetables are coated with a little olive oil and oregano, roasted in the oven and then mixed with cooked pasta.

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