Roasted Veggie Pasta Salad
Ingredients
The roasted veggies
-
1
bunch
asparagus, trimmed and chopped
-
1
cup
cherry tomatoes, sliced
-
1
medium
red bell pepper, sliced
-
1
small
yellow summer squash, sliced into half moons
-
½
medium
red onion, sliced into ½ inch chunks
-
2
tbsp
extra virgin olive oil
-
½
tsp
kosher salt
-
to taste
freshly ground black pepper
The pasta salad
-
2
10 oz pkgs
Bird's Eye® Steamfresh® Veggie Made™ Zucchini Lentil Pasta Original
-
½
cup
hearts of palm, sliced
-
¼
cup
fresh basil, chopped
-
¼
cup
red wine vinegar
-
1
tsp
oregano
-
½
tsp
sea salt
-
½
tsp
garlic powder
-
to taste
freshly ground black pepper
-
to taste
tbsp
extra virgin olive oil
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the veggies on the baking sheet, drizzle with olive oil and spices, and roast for 20-25 minutes.
- While the veggies roast, cook the pasta according to package directions.
- In a large bowl, combine the cooked pasta with the roasted veggies and the rest of the ingredients, mixing well.
- Season with salt and pepper to taste and serve chilled.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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