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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 154.2
  • Total Fat: 9.3 g
  • Cholesterol: 5.6 mg
  • Sodium: 120.6 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.1 g

View full nutritional breakdown of ROASTED VEGGIE PASTA SALAD calories by ingredient
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ROASTED VEGGIE PASTA SALAD

Submitted by: SALLYMAHER

Introduction

Healthy 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.
Number of Servings: 12

Ingredients

    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


Tips

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.


Directions

Cut up vegetables into bite sized pieces. Toss with 2 Tbsp Olive Oil and salt and pepper. Roast vegetables until slightly tender, about 20 - 30 minutes at 375.
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.






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