Description
A colorful and nutritious pasta salad featuring roasted vegetables.
Ingredients
Scale
- 8 oz pasta
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cook pasta according to package instructions. Drain and set aside.
- Chop vegetables into bite-sized pieces.
- Toss vegetables with olive oil, Italian seasoning, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20-25 minutes.
- Combine cooked pasta and roasted vegetables in a large bowl.
- Add feta cheese and toss gently.
- Garnish with fresh basil before serving.
Notes
- Feel free to customize with your favorite vegetables.
- This salad can be served warm or cold.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
Keywords: Pasta Salad, Roasted Vegetables, Healthy Salad