Pasta Salad With Roasted Vegetables Recipes

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.

ROASTED ROOT VEGETABLE PASTA SALAD

Roasted Root Vegetable Pasta Salad image

Provided by Sandra Lee

Categories side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
Salt and freshly ground black pepper
8 ounces penne pasta, cooked and cooled
2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped
1 tablespoon chopped fresh parsley leaves
1 medium onion, sliced

Steps:

In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.

PASTA SALAD WITH ROASTED VEGETABLES

Pasta Salad With Roasted Vegetables image

One of Ina Garten's recipes, I've been looking for a pasta salad for years, lots of misses, never a hit, till I tried this one. Not only good for picnics, but all sorts of get together, even made its way to last year's xmas and new years parties. (Good thing hang out with two different crowds for the holidays).

Provided by zombiesgirl

Categories Peppers

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 small eggplant, peeled and 3/4-inch pieces
1 red bell pepper, 1-inch pieces
1 yellow bell pepper, 1-inch pieces
1 red onion, peeled and 1-inch pieces
2 garlic cloves, crushed
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb small shell pasta
1/3 cup lemon juice
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 lb feta, cubed
15 fresh basil leaves, cut into chiffonade

Steps:

Preheat the oven to 425 degrees.
Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once.
Meanwhile, cook the pasta and transfer to a large serving bowl.
Add the roasted vegetables.
For the dressing, combine lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Serve at room temperature.

Nutrition Facts : Calories 444.7, Fat 30.6, SaturatedFat 9.2, Cholesterol 37.9, Sodium 916.6, Carbohydrate 33.1, Fiber 4.5, Sugar 5.7, Protein 11.8

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

Roasted Vegetable Pasta Salad With Grilled Chicken image

I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.

Provided by Lusil

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 cups yellow squash, julienne-cut
1 1/4 cups carrots, julienne-cut
1 cup sliced onion, vertically sliced
1 cup zucchini, julienne-cut
1 cup red bell pepper, julienne-cut
1 tablespoon olive oil
4 boneless skinless chicken breasts
1/2 teaspoon dried basil
1/2 teaspoon dry oregano
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 (12 ounce) box ziti pasta, cooked
2 tablespoons fresh basil, chopped
16 cherry tomatoes, halved
feta cheese, to garnish

Steps:

Preheat oven to 450 degrees.
Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
Prepare grill.
Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
Combine all ingredients for the vinaigrette, with a whisk.
Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.

Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5

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