Roasted Vegetable Pasta Salad
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 bell peppers2 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 pasta1 tablespoon olive oil1/4 cup Summer Garden Pesto1 tablespoon red wine vinegar2 sprigs basil for garnish
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.
Serving Size:�Serves 4. Makes 10 cups, 2 1/2 cups per serving
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.
Serving Size:�Serves 4. Makes 10 cups, 2 1/2 cups per serving
Nutritional Info 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
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