By Aggieskitchen
Too many vegetables, and no plan for them, pasta salad is a perfect way to use up what you have. Enjoy this healthy whole wheat pasta salad for an easy meal.
Roasted Vegetable Whole Wheat Pasta Salad
Ingredients:
- 1 13 oz box of whole wheat pasta (rotini, penne or shells is my favorite)
- 3 zucchini, chopped in large even pieces
- 4-5 squash, chopped in large even pieces
- a bunch of asparagus, trimmed and cut to large even pieces
- 1-2 tablespoons of olive oil for roasting
- pinch salt and pepper
- balsamic vinegar and olive oil for dressing (splash and drizzle, to taste)
Directions:
- Prepare pasta according to directions. Don't overcook. Drain, set aside in large bowl.
- Preheat oven to 425 degrees.
- Place chopped vegetables onto baking sheet (you may need more than one depending on how many vegetables, you don't want to overcrowd baking sheet). Drizzle with 1-2 tablespoons olive oil and toss till all the vegetables are coated evenly. Sprinkle with salt and pepper and place in oven. Bake for 20 minutes. At 20 minutes, give vegetables a gentle toss and cook for another 5 minutes.
- Let vegetables cool down to room temperature. Add to cooked pasta in a large bowl and dress with a few splashes of balsamic vinegar and a drizzle or two of olive oil. With a large spoon gently combine, adding a pinch of salt and pepper to taste.
- Sprinkle grated or shredded Parmesan cheese as serving.
- Whole wheat pasta is packed with protein and fiber and makes this such a satisfying and nutritious snack or meal. If whole wheat pasta isn't your thing, feel free to swap it for regular pasta!
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