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Roasted Vegetable Pasta Salad

Healthycooking's picture
Ingredients
  Sweet peppers 2 , chopped (Red, Yellow, Or Green)
  Zucchini 2 Small, sliced
  Yellow squash 2 Small, chopped
  Mushrooms 4 Ounce, sliced
  Canola oil 6 Tablespoon
  Olive oil/Canola oil 6 Tablespoon
  Radiatori/Pasta ruffles 1 Pound
  Red wine vinegar 3 Tablespoon
  Basil/Parsley 1⁄4 Cup (4 tbs), shredded
  Dijon mustard 1 1⁄2 Teaspoon
  Shredded fresh basil/Parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Line the rack of a broiler with aluminum foil and preheat it placing about 5 to 6 inches from the source of heat.
2) In the meantime, allow a pot of water to come to a boil.
3) Stir in pasta and follow package directions to cook it.
4) Drain, when done and rinse well under cold running water.

MAKING
5) Apply 1 1/2 tablespoons of oil over the vegetables kept on foil and then broil for about 10 minutes.
6) Take a bowl; transfer the cooked vegetables to it and keep warm.
7) In a small bowl, mix together remaining oil, vinegar, mustard, salt, and pepper for the dressing.
8) Combine pasta and vegetables, mixing them well with dressing and then add in basil.

SERVING
9) Keep covered and chill the pasta mixture until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Roasted
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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