Irresistible Roasted Veggie Pasta Salad in 30 Minutes
A flavorful roasted veggie pasta salad packed with fresh ingredients.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pasta (penne or fusilli)
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
- 1/2 cup feta cheese, crumbled
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Toss bell pepper, zucchini, tomatoes, and red onion with olive oil, salt, pepper, and basil.
- Spread veggies on a baking sheet and roast for 20 minutes.
- Cook pasta according to package instructions, then drain.
- Combine roasted veggies, pasta, feta cheese, and balsamic vinegar.
- Serve warm or chilled.
Notes
- Use gluten-free pasta if needed.
- Add grilled chicken for extra protein.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Find it online: https://bibodo.com/roasted-veggie-pasta-salad-recipe/