Roasted Vegetable Pasta Salad
An easy and healthy pasta salad recipe packed full of delicious summer vegetables
- 1 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 7 oz asparagus
- 7 oz baby broccoli
- 5 oz cherry tomatoes
- 2 tbsp olive oil
- 2 tsp dried oregano
- 14 oz dried pasta
- 1 cup prepared Italian salad dressing
Chop the vegetables and place them in a large bowl with the olive oil and oregano. Mix well until all the vegetables are coated.
Divide the vegetables between two baking trays or dishes and roast in a 400f oven for 15 minutes, turning once.
Meanwhile cook the pasta according to package instructions. Drain it under cold water and allow it to cool.
Let veggies cool for 20 minutes on the pan, then toss in a large bowl with pasta and prepared dressing.
Serve at room temperature or store in an airtight container in the fridge for up to 2 days.
Calories: 330kcal | Carbohydrates: 58g | Protein: 11g | Fat: 6g | Sodium: 12mg | Fiber: 5g | Sugar: 5g