Thursday, September 13, 2012

Roasted Summer Vegetable Pasta Salad

Simple summer vegetables. Roasted. Flavors enhanced. Instant Yumminess.
Still have some summer vegetables piling up from your garden, farmer's market, or grocery store? Roast or grill them and add into your favorite pasta for a deliciously quick and satisfying light meal.

Roasted Summer Vegetable Pasta Salad
Serves 4 comfortably

2 zucchinis, sliced
2 yellow squashes, sliced
1 pint cherry tomatoes
1 8oz package button mushrooms, halved
1 red bell pepper, sliced
2-3 tablespoons olive oil
salt and cracked pepper to taste
1 16oz package corkscrew pasta, cooked
1 1/2 tablespoons red wine vinegar

1. Arrange sliced veggies on large cookie sheet (with ridges). Coat in olive oil and season with salt and pepper.
2.  Cook in preheated 425 degree oven about 20 minutes until tender and browned.
3. Fold in roasted vegetables to cooked pasta and add the red wine vinegar. The olive oil from cooking the veggies should provide enough liquid with the vinegar, but feel free to add your own dressing if desired and omit the vinegar. Serve warm with grilled tofu or chill for a twist on traditional pasta salads. 

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