Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roasted vegetable pasta salad. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Roasted Vegetable Pasta Salad is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Roasted Vegetable Pasta Salad is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have roasted vegetable pasta salad using 13 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Vegetable Pasta Salad:
- Make ready 1 lb orzo pasta, cooked
- Make ready 1 medium eggplant, finely diced
- Get 1/2 lb mushrooms, finely diced
- Get 2 medium zucchinis, finely diced
- Get 2 medium onions, finely diced
- Prepare 3 medium yellow, red, or orange bell peppers, finely diced
- Prepare 2 tbs olive oil
- Get 1/4 cup balsmaic vinegar
- Get 1/2 lemon, juiced
- Get 1/2 tsp salt
- Get 1/2 tsp pepper
- Prepare 1/2 tsp garlic powder
- Get 1/2 cup feta cheese (optional)
Since it's summer, I use my gas grill and a BBQ grill tray. Add the oil, salt and pepper; toss to coat. Meanwhile, cook orzo according to package directions; drain. In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts.
Steps to make Roasted Vegetable Pasta Salad:
- Roast vegetables with olive oil on a foil-lined cookie sheet at 425 degrees for 45 minutes, stirring occasionally
- In a large bowl, combine pasta, roasted vegetable, balsamic vinegar, lemon juice and seasonings. Enjoy!
Make a colorful Roasted Vegetable Pasta Salad tonight! Roast veggies and toss them with basil and a creamy dressing for a tasty vegetable pasta salad. This roasted vegetable pasta salad recipe is fun, vegan twist on a summer classic. It's super easy to make, too. Just roast your favorite veggies and toss them with pasta and homemade, dairy free Italian dressing.
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