Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad
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Like any foodie, there are a few food items that we feel passionate about having on a daily basis. Ours are roasted veggies (any kind -- even celery!), pine nuts (these are my go-to a bit of nutty flavor on salads, pastas, and other grains), and feta (this just adds a little zing to any dish).
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Roasted Vegetable Pasta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Like any foodie, there are a few food items that we feel passionate about having on a daily basis. Ours are roasted veggies (any kind -- even celery!), pine nuts (these are my go-to a bit of nutty flavor on salads, pastas, and other grains), and feta (this just adds a little zing to any dish).
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
  • 1 10-ounce box of whole wheat bow-tie pasta noodles
  • 1 bunch asparagus (about 1 pound), cut into quarters or small pieces
  • 1 red or yellow pepper cut into thin strips or small pieces
  • 1 pint cherry tomatoes
  • 2/3 cup feta cheese (or to taste)
  • 4 tablespoons Honey Balsamic Vinaigrette dressing halved, see separate recipe
  • 2/3 cup pine nuts (or to taste)
  • Salt and pepper to taste (optional)
Servings: people
Units:
Instructions
  1. Make the Honey Balsamic Vinaigrette from my website under dips and sauces. Link is also above.
  2. Preheat oven to 400 degrees. Combine asparagus, pepper, tomatoes in a bowl. Toss with two tablespoons of the dressing until all the vegetables are coated. Place on baking sheet and roast for about 20 minutes.
  3. In the meantime, cook pasta and let cool.
  4. After vegetables and pasta are cooked and cooled, combine in a large bowl. Toss with remainder of the dressing (about 2 tbsp). This does not have to be exact. The recipe will make more than you need so use to your own taste.
  5. Gently toss salad with feta, pine nuts, salt, and pepper. Serve cold or at room temperature.
Recipe Notes

Nutrition Facts
Roasted Vegetable Pasta Salad
Amount Per Serving
Calories 353 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 190mg 8%
Total Carbohydrates 15g 5%
Dietary Fiber 7 g 28%
Sugars 6.5g
Protein 13g 26%
Vitamin A 26%
Vitamin C 67%
Calcium 12%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

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