salad and dressings

Parmesan Roasted Vegetable Pasta Salad

Name: Parmesan Roasted Vegetable Pasta Salad
Prep time: 20 min
Cook time: 10 min
Yield: 6
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 (club house); 3 cups (750 ml) cooked fusilli pasta; 3 tbsp (45 ml) red wine vinegar

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
Preparation
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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

What you'll need

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.