salad and dressings

Parmesan Roasted Vegetable Pasta Salad

Delicious and easy, the perfect accompaniment to a summer BBQ or potluck.
20 min
PREP TIME
10 min
COOK TIME
240
CALORIES
9
INGREDIENTS
6
Servings

INGREDIENTS

  • 1/2 cup (125 ml) diced red onion
  • 1/2 cup (125 ml) diced red bell peppers
  • 1/2 cup (125 ml) diced green bell peppers
  • 1/2 cup (125 ml) diced zucchini (about 1 inch/2cm dice)
  • 6 medium mushrooms, quartered
  • 5 tbsp (75 ml) olive oil, divided
  • 3 tbsp (45 ml) Parmesan and Herbs
  • 3 cups (750 ml) cooked fusilli pasta
  • 3 tbsp (45 ml) red wine vinegar

Preparation

  • 1 In bowl, combine vegetables, 1 tbsp (15 mL) olive oil and 2 tbsp (30 mL) seasoning.
  • 2 Place on baking sheet. Roast in 450°F (230°C) oven 7 minutes.
  • 3 Remove from oven and let cool.
  • 4 In large bowl, toss pasta, prepared vegetables, vinegar and remaining olive oil. Refrigerate for 1 hour.

NUTRITION INFORMATION

(per Serving)

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