ROASTED VEGETABLE PASTA SALAD RECIPES

Name: Roasted Vegetable Pasta Salad
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 9 servings.
Ingredients: 1/3 cup lemon juice; 1/3 cup olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; ROASTED VEGETABLES:; 1 small eggplant, peeled and cut into 3/4-inch cubes; 1 medium sweet red pepper, cut into 1-inch pieces; 1 medium sweet yellow pepper, cut into 1-inch pieces; 1 large red onion, cut into 1-inch pieces; 6 garlic cloves, peeled and halved; 1/2 cup olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper; SALAD:; 1-1/4 cups uncooked orzo pasta; 4 green onions, finely chopped; 15 fresh basil leaves, thinly sliced; 1/4 cup pine nuts, toasted; 12 ounces feta cheese, cut into 3/4-inch cubes

ROASTED VEGETABLE PASTA SALAD RECIPE: HOW TO MAKE IT

Roasted Vegetable Pasta Salad Recipe: How to Make It image

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

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 9 servings.

Number Of Ingredients 19

Ingredients

1/3 cup lemon juice
1/3 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
ROASTED VEGETABLES:
1 small eggplant, peeled and cut into 3/4-inch cubes
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
6 garlic cloves, peeled and halved
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
SALAD:
1-1/4 cups uncooked orzo pasta
4 green onions, finely chopped
15 fresh basil leaves, thinly sliced
1/4 cup pine nuts, toasted
12 ounces feta cheese, cut into 3/4-inch cubes

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, FatContent 27g fat (8g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 637mg sodium, CarbohydrateContent 29g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 11g protein.

CREAMY ROASTED VEGETABLE PASTA SALAD RECIPE | ALLRECIPES

Creamy Roasted Vegetable Pasta Salad Recipe | Allrecipes image

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 Pasta Salad Vegetarian Pasta Salad Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
salt and pepper to taste
½ cup chopped green bell pepper
½ cup diced yellow bell pepper
½ cup chopped fresh mushrooms
½ cup chopped white onion
1 (8 ounce) package dry penne pasta
2 tablespoons light mayonnaise
2 tablespoons grated Parmesan cheese

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, CarbohydrateContent 48.9 g, CholesterolContent 2.2 mg, FatContent 12.3 g, FiberContent 3.5 g, ProteinContent 10.1 g, SaturatedFatContent 2.1 g, SodiumContent 73.6 mg, SugarContent 2.9 g

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