Back to Roasted Veggie Pasta Salad

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Roasted Veggie Pasta Salad Recipe

Roasted Veggie Pasta Salad Recipe

Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings

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 Italian salad dressing
  • 1/4 cup minced fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • 1. Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain.
  • 2. 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.
  • 3. Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain.
  • 4. 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 Facts

1-3/4 cup: 461 calories, 20g fat (3g saturated fat), 0 cholesterol, 560mg sodium, 62g carbohydrate (9g sugars, 8g fiber), 10g protein.

Reviews for Roasted Veggie Pasta Salad

Sort By :
MY REVIEW
linsvin User ID: 1584655 150663
Reviewed Jan. 10, 2010

"I sprinked greek seasoning on veggies before roasting. Excellent the first night, next night not so much. Noodles sucked up all that flavor."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.