Roasted Vegetable Pasta Salad

This is delicious as a side for a BBQ or as a meal on it’s own. I love the full body flavor of roasted vegetables.

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Roasted Vegetable Pasta Salad
This is delicious as a side for a BBQ or as a meal on it's own. I love the full body flavor of roasted vegetables.
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2165 calories
238 g
67 g
116 g
53 g
25 g
1553 g
1204 g
34 g
0 g
85 g
Nutrition Facts
Serving Size
1553g
Amount Per Serving
Calories 2165
Calories from Fat 1025
% Daily Value *
Total Fat 116g
179%
Saturated Fat 25g
127%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 73g
Cholesterol 67mg
22%
Sodium 1204mg
50%
Total Carbohydrates 238g
79%
Dietary Fiber 33g
133%
Sugars 34g
Protein 53g
Vitamin A
46%
Vitamin C
685%
Calcium
58%
Iron
44%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the vinaigrette
  1. 1/4 cup extra-virgin olive oil
  2. 1 small clove garlic, mashed to a paste with a pinch of kosher salt
  3. 1 Tbs. red wine vinegar, more to taste
  4. Kosher salt and freshly ground black pepper
For the salad
  1. Kosher salt
  2. 1/2 lb. dried penne, cellentani, or rotini pasta
  3. 1 medium eggplant, trimmed and cut into 1/2-inch thick rounds
  4. 1 zucchini cut into 1/2-inch thick rounds
  5. 1 squash cut into 1/2-inch thick rounds
  6. 1 red or yellow bell pepper cut into 1/2-inch thick pieces
  7. 1 red onion cut into 1/2-inch thick pieces
  8. 1/2 cup of cherry tomatoes halved
  9. 3 Tbs. extra-virgin olive oil; more as needed
  10. 1/4 cup chopped fresh basil or flat-leaf parsley
  11. 1/2 cup crumbled feta
Roast the Veggies
  1. Preheat the oven to 450.
  2. Cut the all the veggies and toss them with the olive oil.
  3. Roast the veggie mix in the oven for 45 min.
  4. Allow the veggies to cool a little.
Make the vinaigrette
  1. In a small bowl, whisk the olive oil with the garlic, and vinegar.
  2. Season with a pinch each of salt and pepper.
Make the salad
  1. Dice the veggies into uniform bites.
  2. In a large bowl, combine the cooked pasta and the veggies.
  3. Add the pepper, basil or parsley, feta, and vinaigrette and toss.
  4. Adjust the salt, pepper, and vinegar to taste.
  5. Serve warm or at room temperature.
Beta Nutrition
calories
2165
fat
116g
protein
53g
carbs
238g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/