Roasted Vegetable Pasta Salad
- Number of Servings: 8
Ingredients
Penne pasta, zucchini, carrots, green beans, garlic, feta cheese, olive oil, balsamic vinegar, Parmesan cheese
Cook pasta according to package directions. Meanwhile, toss vegetables with 1 T olive oil & roast vegetables on separate baking sheets at 425 degrees to desire tenderness (time will vary from vegetable to vegetable). Combine remaining olive oil and remaining ingredients for dressing;. Toss vegetables, warm pasta, and dressing. Add crumbled feta cheese & toss.
Number of Servings: 8
Recipe submitted by SparkPeople user CALEDONIA1970.
Number of Servings: 8
Recipe submitted by SparkPeople user CALEDONIA1970.
Nutritional Info Amount Per Serving
- Calories: 348.6
- Total Fat: 15.2 g
- Cholesterol: 18.9 mg
- Sodium: 594.5 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 5.5 g
- Protein: 13.4 g
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