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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 330.0
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 184.8 mg
  • Total Carbs: 59.5 g
  • Dietary Fiber: 10.1 g
  • Protein: 11.7 g

View full nutritional breakdown of Roasted Vegetable Pasta Salad calories by ingredient
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Roasted Vegetable Pasta Salad

Submitted by: CHEF_MEG
Roasted Vegetable Pasta Salad

Introduction

Consider this your weekly "clean out the fridge" or "use up what's ripe in the garden" meal. Consider this your weekly "clean out the fridge" or "use up what's ripe in the garden" meal.
Number of Servings: 4

Ingredients

    2 bell peppers
    2 zucchini (about 12 ounces)
    2 yellow squash (about 12 ounces)
    1 bunch scallions, ends and roots trimmed
    1 small eggplant (about 8 ounces)
    8 ounces whole wheat pasta
    1 tablespoon olive oil
    1/4 cup Summer Garden Pesto
    1 tablespoon red wine vinegar

    2 sprigs basil for garnish





Tips



Directions

Preheat the oven to 300 degrees.
Chop all the vegetables into large bite-size pieces.
Bring a large stock pot of water to a boil.
Spread the peppers, squash, scallions, and eggplant on a baking sheet and toss with the oil.
Roast for 20 minutes, stirring halfway through.
Cook the pasta until al dente, then drain and rinse under cold water, reserving 1/2 cup cooking water.
Rinse pasta with cold water to cool.
Combine the reserved cooking water, vinegar and pesto in a small bowl or cup. Toss the pasta and roasted vegetables with the dressing in a large bowl.
Garnish with basil.


. Makes 10 cups, 2 1/2 cups per serving






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