ROASTED VEGGIE PASTA SALADSubmitted by: SALLYMAHER
IntroductionHealthy alternative to macaroni salad. Can be used as a side dish, or making portions larger can be main course. Healthy alternative to macaroni salad. Can be used as a side dish, or making portions larger can be main course.
1/2 box Barilla Plus Elbow Macaroni
1 medium Zucchini, cut into bite-sized pieces
1/2 small-medium eggplant peeled and cubed
1 red pepper, cut into bite-sized pieces
1/2 red onion, thinly sliced and cut into pieces
2 TBSP + 1/4 Cup Olive Oil, separated
Juice from 1/2 lemon
feta cheese, 4 oz crumbled
about 6 pitted Kalamata olives, sliced
You can substitute artichoke hearts for the sliced olives or sundried tomatoes cut up. You don't need a lot to add great flavor. Make sure you replace the nutrient information as I included olives in my recipe.
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In the meantime, cook 1/2 box of Barilla Plus elbow macaroni. Allow to cool slightly and toss in roasted vegetables. Mix together remaining Olive Oil with the lemon juice, add salt and pepper. Add to the pasta mixture. Toss in the crumbled feta cheese and sliced olives. Serve warmed or cold.
Serving Size: approximately 12 3/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SALLYMAHER.