Roasted Pumpkin and Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A great salad to serve alongside any meat dish or could be used as part of a vegetarian meal. Ingredients:
2 cups chopped pumpkin, 2cm cubes |
500 g cherry tomatoes, halved |
1 red capsicum |
1 red onion |
300 g shell pasta |
1 cup snow peas, halved |
1 large carrot, thinly sliced |
1/2 cup chopped fresh coriander |
2 tablespoons italian dressing |
2 tablespoons chili sauce |
salt and pepper (to season) |
olive oil |
Directions:
1. Place pumpkin pieces onto an oven tray.Drizzle lightly with olive oil and cook in oven 20 minutes.
2. Add tomatoes and capsicum and cook for a further 10 minutes.
3. Meanwhile cook pasta in boiling salted water until tender then drain.
4. Blanch snow peas and carrot. Add all vegetables and corriandeer to cooked pasta.
5. Add sauce, dressing and salt and peeper combine well and serve.
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