Roasted Veggie Pasta Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree. Ingredients:
1 small butternut squash, peeled and cut into 1-inch pieces |
2 cups water |
1 medium eggplant, cut into 1-inch pieces |
1 large zucchini, cut into 1-inch pieces |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium red onion, cut into 1-inch pieces |
1/2 cup olive oil |
1 teaspoon dried marjoram |
1 package (16 ounces) tricolor spiral pasta |
1/2 cup italian salad dressing |
1/4 cup minced fresh basil |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain.
2. Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables.
3. Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain.
4. 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. Yield: 8 servings.
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