Roasted Vegetable Pasta Salad

This Roasted Vegetable Pasta Salad is a vibrant and flavorful dish, featuring a medley of seasonal vegetables roasted to perfection and tossed with al dente pasta. It's a healthy and satisfying side dish that complements any meal beautifully.

Ingredients

• Pasta (fusilli or penne) - 150 grams
• Bell pepper (red) - 1 medium, diced
• Zucchini - 1 medium, diced
• Cherry tomatoes - 200 grams, halved
• Red onion - 1 small, diced
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese (crumbled) - 50 grams
• Fresh basil - a handful, chopped
• Balsamic vinegar - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced bell pepper, zucchini, cherry tomatoes, and red onion.
3. Add olive oil, minced garlic, dried oregano, salt, and black pepper to the vegetables and toss until evenly coated.
4. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
6. Once the vegetables are done, remove them from the oven and let them cool slightly.
7. In a large bowl, combine the roasted vegetables, cooked pasta, crumbled feta cheese, chopped basil, and balsamic vinegar. Toss gently to combine.
8. Serve the pasta salad warm or at room temperature.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 650 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from the variety of vegetables.
• High in fiber, promoting digestive health.

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