Roasted Veggie Pasta Salad Recipe
This Roasted Veggie Pasta Salad is the best way to eat your vegetables. It is quick, healthy, simple, and tastes delicious. Even your picky eaters are going to love this one.
- 1 zucchini diced
- ½ red onion diced
- 1 yellow squash diced
- 1 small bunch asparagus sliced
- 1 red bell pepper diced
- salt and pepper to taste
- 16 ounces rotini pasta
- 8 ounces balsamic vinaigrette (we used Kraft's Balsamic Vinaigrette)
Preheat oven to 350 degrees.
Line baking sheet with tinfoil.
Spread out chopped vegetables on tin foil and sprinkle with salt and pepper
Roast vegetables for 12-15 minutes or until softened, and beginning to brown.
While vegetables are cooking, prepare pasta according to box directions.
In a large bowl, toss together pasta and cooked vegetables.
Pour balsamic dressing over salad and toss until all vegetables and noodles are coated. Feel free to add more or less dressing to your liking.
Serve immediately or store in refrigerator.
We love this salad the next day when the dressing has soaked into all the vegetables.
Calories: 341kcal | Carbohydrates: 50g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 263mg | Potassium: 410mg | Fiber: 4g | Sugar: 6g | Vitamin A: 989IU | Vitamin C: 31mg | Calcium: 38mg | Iron: 2mg