July 20, 2016 | Home >Menu Ideas >Roasted Vegetable Pasta Salad
Roasted Vegetable Pasta Salad
July 20, 2016 | Home >Menu Ideas >Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad

An easy and healthy pasta salad recipe packed full of delicious summer vegetables.

An easy and healthy pasta salad recipe packed full of delicious summer vegetables. www.superhealthykids.com

Hello! It’s Ciara again from My Fussy Eater. It’s so exciting to be back here again on Super Healthy Kids sharing my recipes and tips for feeding your family. At the moment I’m loving quick and easy summer dinner ideas and so today I’m going to share my recipe for this Roasted Vegetable Pasta Salad.

Summer eating for me is all about fresh produce, simply cooked and this recipe couldn’t get any fresher or more simple. I used a selection of vegetables available to me at the moment including red onion, red and yellow bell peppers, zucchini, asparagus, baby broccoli and cherry tomatoes but you can use any whatever fresh vegetables are available where you are.

An easy and healthy pasta salad recipe packed full of delicious summer vegetables. www.superhealthykids.com

The vegetables are coated with a little olive oil and oregano, roasted in the oven and then mixed with cooked pasta. Whatever vegetables you use try to have a selection of different colours. This helps to give a lovely rainbow effect to the dish. It is visually very appealing and of course packed full of nutrients too.

I prefer to serve this dish cold. I allow the vegetables and pasta to cool before mixing them together and serving. This makes it ideal to pack up into a container or mason jar and take outside for a picnic. It also makes it a great salad to make in advance to take to a BBQ. However if you prefer to eat it warm then that’s absolutely fine too!

An easy and healthy pasta salad recipe packed full of delicious summer vegetables. www.superhealthykids.com

This pasta salad will keep in the fridge in an airtight container for up to 2 days. It’s the perfect dish to make in bulk and have on hand for lunch or dinner!

If you’d like some more ideas for summer dinner check out my other pasta salad recipes. I’ll see you again next month!

Roasted Vegetable Pasta Salad

INGREDIENTS:

  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 zucchini
  • 7oz asparagus
  • 7 oz baby broccoli
  • 5oz cherry tomatoes
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 14oz dried pasta
DIRECTIONS:
  1. Chop the vegetables and place them in a large bowl with the olive oil and oregano. Mix well until all the vegetables are coated.
  2. Divide the vegetables between two baking trays or dishes and roast in a 400f oven for 15 minutes, turning once.
  3. Meanwhile cook the pasta according to package instructions. Drain it under cold water and allow it to cool.
  4. When the vegetables have cooked, allow them to cool before mixing with the pasta.
  5. Serve immediately or store in an airtight container in the fridge for up to 2 days.
 
written by
Ciara Attwell

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