ROASTED VEGETABLE PASTA SALAD
I like a traditional pasta salad, but I love a pasta salad more it when it incorporates flavors beyond the classic mayonnaise-based pasta salads. This roasted vegetable pasta salad can be made with any vegetables, but unlike the Greek Pasta Salad on this website, the veggies are roasted (or grilled first). Why is this a great summer side? Because you can make it ahead of time - in fact it needs some time for the flavors to mingle - leaving you free to BBQ or better yet, watch someone else do the grilling!
Provided by The Blue Jean Chef, Meredith Laurence
Categories Entrées Side Dishes Salads
Time 35m
Number Of Ingredients 15
Steps:
- Preheat the air fryer to 380ºF.
- Place the peppers, zucchini, yellow squash, red onion and mushrooms in a large bowl, drizzle with a little of the olive oil and toss to coat well. Add the Italian seasoning and season with salt and pepper. Air-fry for 12 to 15 minutes, until the vegetables are soft but not mushy. Stir or shake the basket halfway through the cooking time to evenly roast vegetables.
- Combine the cooked pasta, roasted vegetables, tomatoes and olives in a large bowl and mix well. Add the balsamic vinegar and toss. Add enough olive oil to coat everything nicely (you may not use it all). Season with salt and freshly ground black pepper to taste.
- Refrigerate the salad until you are ready to serve. Stir in the fresh basil right before serving.
Nutrition Facts : Calories 320 kcal, Carbohydrate 50 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, Sodium 142 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
ROASTED VEGETABLE PASTA SALAD
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
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 VEGGIE PASTA SALAD
Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain. , Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables. , Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. , 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.
Nutrition Facts : Calories 461 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 560mg sodium, Carbohydrate 62g carbohydrate (9g sugars, Fiber 8g fiber), Protein 10g protein.
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