Roasted Veggie Pasta Salad
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.
Ingredients
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1 small butternut squash, peeled and cut into 1-inch pieces
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2 cups water
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1 medium eggplant, cut into 1-inch pieces
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1 large zucchini, cut into 1-inch pieces
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1 medium sweet red pepper, cut into 1-inch pieces
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1 medium red onion, cut into 1-inch pieces
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1/2 cup olive oil
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1 teaspoon dried marjoram
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1 package (16 ounces) tricolor spiral pasta
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1/2 cup Italian salad dressing
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1/4 cup minced fresh basil
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1 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain.
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2.
Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables.
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3.
Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain.
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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.
Nutrition Facts
1-3/4 cups: 461 calories, 20g fat (3g saturated fat), 0 cholesterol, 560mg sodium, 62g carbohydrate (9g sugars, 8g fiber), 10g protein.
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