Mediterranean Roasted Vegetable Pasta Salad Recipes

MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD

Mediterranean Roasted Vegetable Pasta Salad image

This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!

Provided by Linda Dalton

Time 45m

Number Of Ingredients 16

Ingredients

8 oz grape tomatoes
1 can(s) 8-1/2 oz quartered artichocke hearts in water drained
15 kalamata olives pitted and halved
4 scallions chopped
4 oz goat cheese crumbled
1-1/2 c penne pasta (i like dreamfield's low carb)
olive oil or cooking spray to coat the veggies
salt and pepper to taste
1 dash(es) dried oregano
DRESSING
1 clove garlic chopped
1 tsp dijon mustard
1/4 c plus an extra 1-2 tsp rice wine vinegar
1/2 c olive oil, extra virgin
kosher salt
freshly ground black pepper

Steps:

1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.

ROASTED VEGETABLE PASTA SALAD

Roasted Vegetable Pasta Salad 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

Time 1h5m

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, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

MEDITERRANEAN ROASTED VEGETABLE SALAD

Mediterranean Roasted Vegetable Salad image

Categories Salad Potato Vegetable Side Broil Roast Vegetarian Buffet Parmesan Eggplant Arugula Bell Pepper Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 20

Number Of Ingredients 13

Ingredients

1 1 1/2-pound eggplant, cut lengthwise into 1-inch-wide slices
Olive oil
2 large red onions, cut into 1-inch pieces
2 pounds red-skinned potatoes, cut into 1 x 3/4-inch pieces
9 tablespoons olive oil
2 large red bell peppers, cut into 1 1/2-inch squares
4 zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
3/4 cup chopped fresh basil
2 heads radicchio, cut into 1 1/2-inch pieces
2 1/2-ounce packages arugula, cut into bite-size pieces
1 1/2 cups coarsely grated Pecorino Romano cheese

Steps:

Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

MEDITERRANEAN VEGETABLE PASTA

Mediterranean Vegetable Pasta image

"I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories," relates Jan Clark of New Florence, Missouri about her prize-winning recipe.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3 ounces uncooked angel hair pasta
1 cup chopped zucchini
1/2 cup chopped fresh mushrooms
1/3 cup chopped green pepper
1/4 cup chopped onion
2 teaspoons olive oil
1 garlic clove, minced
1 cup canned Italian diced tomatoes
6 pitted ripe olives, halved
1/8 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese
1 tablespoon shredded Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the zucchini, mushrooms, green pepper and onion in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and pepper; heat through., Drain pasta; divide between two plates. Top with vegetable mixture and cheeses.

Nutrition Facts : Calories 321 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 727mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

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