Roasted Veggie Pasta Salad

Name: Roasted Veggie Pasta Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Cuisine: Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
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

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

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

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 15x10x1-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.

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.

Originally published as Roasted Vegetable Pasta Salad in Weeknight Cooking Made Easy 2005

Reviews

Click stars to rate

Average Rating:

linsvin

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.