Recipes | Roasted Vegetable Pasta Salad

It takes a little prep, yet… but it’s worth it!

Total Calories: 141 Carbs – 24 grams, Protein – 6 grams, Fat – 4 grams

Serves 7


1 13 oz box of whole wheat pasta (rotini, penne or shells)
3 zucchini, chopped in large even pieces
4-5 squash, chopped in large even pieces
a bunch of asparagus, trimmed and cut to large even pieces
1-2 tablespoons of olive oil for roasting
pinch salt and pepper
balsamic vinegar and olive oil for dressing (splash and drizzle, to taste)

Prepare pasta according to directions. Don’t overcook. Drain, set aside in large bowl.
Preheat oven to 425 degrees.
Place chopped vegetables onto baking sheet (you may need more than one depending on how many vegetables, you don’t want to overcrowd baking sheet). Drizzle with 1-2 tablespoons olive oil and toss till all the vegetables are coated evenly. Sprinkle with salt and pepper and place in oven. Bake for 20 minutes. At 20 minutes, give vegetables a gentle toss and cook for another 5 minutes.
Let vegetables cool down to room temperature. Add to cooked pasta in a large bowl and dress with a few splashes of balsamic vinegar and a drizzle or two of olive oil. With a large spoon gently combine, adding a pinch of salt and pepper to taste.

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