Looking for a healthy and delicious pasta salad recipe that is perfect for summer or any time of the year? Look no further than this recipe for Pasta Salad with Roasted Vegetables!
Ingredients:
- 1 pound pasta (penne, fusilli, or any other short pasta)
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat your oven to 400 degrees F (200 degrees C).
- Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water.
- Spread the sliced peppers, zucchini, eggplant, and red onion on a baking sheet. Drizzle with olive oil and sprinkle with garlic, salt, pepper, and oregano.
- Bake the vegetables for 20-25 minutes, stirring occasionally, until they are tender and lightly browned.
- In a large bowl, whisk together the balsamic vinegar and remaining olive oil. Add the cooked pasta and roasted vegetables to the bowl and toss to coat with the dressing.
- Sprinkle the crumbled feta cheese and chopped parsley over the top of the pasta salad.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
Serve this delicious and healthy Pasta Salad with Roasted Vegetables as a side dish or a main course for a light and satisfying meal. It's perfect for picnics, barbecues or any occasion where you want to enjoy a fresh and flavorful dish.
