ROASTED VEGGIE PASTA SALAD
Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain. , Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables. , Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. , In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 461 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 560mg sodium, Carbohydrate 62g carbohydrate (9g sugars, Fiber 8g fiber), Protein 10g protein.
CREAMY ROASTED VEGETABLE PASTA SALAD
A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.
Provided by Dusty
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven broiler.
- In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
- Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
- In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g
ROASTED VEGGIE PESTO PASTA SALAD
Yep, it's a mouthful to say and a mouthful of flavor!
Provided by Amanda
Categories Rotini Pasta Salad
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper.
- Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool.
- Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.2 g, Cholesterol 6 mg, Fat 13.4 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 3.4 g
ROASTED VEGETABLE PASTA SALAD
I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 9 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.
Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
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ROASTED VEGETABLE PESTO PASTA SALAD RECIPE
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Cuisine ItalianTotal Time 40 minsCategory SIDE DISHCalories 551 per serving
- . Preheat outside or indoor grill to medium heat. In a large bowl, toss zucchini, squash, bell pepper, onion and Italian seasoning with 1 Tbsp. olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred in spots but still crisp-tender, 4 to 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
- 2. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.
- 3. Toss pasta, vegetables, beans, pesto, cheese, 1/2 tsp. salt and 1/2 tsp. pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.
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