Roasted Veggie Pasta Salad Recipe

Roasted Veggie Pasta Salad Recipe photo by Taste of Home

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Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.

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Roasted Veggie Pasta Salad Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

1 small butternut squash, peeled and cut into 1-inch pieces
2 cups water
1 medium eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1/2 cup olive oil
1 teaspoon dried marjoram
1 package (16 ounces) tricolor spiral pasta
1/2 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1/4 cup minced fresh basil
1 teaspoon salt
1/2 teaspoon pepper

Directions

Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain.
Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables.
Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain.
In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature. Yield: 8 servings.

Nutritional Analysis: 1-3/4 cups equals 461 calories, 20 g fat (3 g saturated fat), 0 cholesterol, 560 mg sodium, 62 g carbohydrate, 8 g fiber, 10 g protein.

Originally published as Roasted Veggie Pasta Salad in Weeknight Cooking Made Easy Annual 2005, p206