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