Description
A colorful and healthy roasted veggie pasta salad.
Ingredients
Scale
- 8 oz pasta
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the pasta according to package instructions, then drain.
- On a baking sheet, toss the mixed vegetables with olive oil, salt, and pepper.
- Roast the vegetables for 20 minutes, or until tender.
- In a large bowl, combine the cooked pasta and roasted vegetables.
- Add feta cheese, balsamic vinegar, and basil. Mix well.
- Serve warm or chilled.
Notes
- Feel free to add your favorite vegetables.
- This salad can be made ahead of time and stored in the fridge.
- Use gluten-free pasta for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Roasted Veggie Pasta Salad