Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted vegetable pasta salad. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roasted Vegetable Pasta Salad is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Roasted Vegetable Pasta Salad is something which I have loved my entire life.
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To get started with this particular recipe, we have to prepare a few components. You can have roasted vegetable pasta salad using 13 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Roasted Vegetable Pasta Salad:
- Prepare orzo pasta, cooked
- Get medium eggplant, finely diced
- Take mushrooms, finely diced
- Prepare medium zucchinis, finely diced
- Make ready medium onions, finely diced
- Take medium yellow, red, or orange bell peppers, finely diced
- Take olive oil
- Make ready balsmaic vinegar
- Take lemon, juiced
- Make ready salt
- Get pepper
- Get garlic powder
- Make ready feta cheese (optional)
In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. 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.
Instructions 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!
This is the perfect salad to make ahead for summer parties. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. This Roasted Vegetable Pasta Salad is packed with oven-roasted veggies and tossed in a creamy, dairy-free sauce. The leftovers make a great packed lunch, too! Cut the veggies all roughly the same size, about the size of a quartered mushroom.
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