Roasted Vegetable Pasta Salad Food

ROASTED VEGETABLE PASTA SALAD

Steps:

• In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.

ROASTED VEGETABLE PASTA SALAD

Steps:

• Preheat the air fryer to 380ºF.
• Place the peppers, zucchini, yellow squash, red onion and mushrooms in a large bowl, drizzle with a little of the olive oil and toss to coat well. Add the Italian seasoning and season with salt and pepper. Air-fry for 12 to 15 minutes, until the vegetables are soft but not mushy. Stir or shake the basket halfway through the cooking time to evenly roast vegetables.
• Combine the cooked pasta, roasted vegetables, tomatoes and olives in a large bowl and mix well. Add the balsamic vinegar and toss. Add enough olive oil to coat everything nicely (you may not use it all). Season with salt and freshly ground black pepper to taste.
• Refrigerate the salad until you are ready to serve. Stir in the fresh basil right before serving.

ROASTED ROOT VEGETABLE PASTA SALAD

Steps:

• In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
• Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
• Prepare grill.
• Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
• Combine all ingredients for the vinaigrette, with a whisk.
• Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.

ROASTED VEGETABLE PASTA SALAD

Steps:

• Heat oven to 400°F.
• Toss squash and red peppers with 2 Tbsp. dressing; spread onto rimmed baking sheet.
• Bake 20 to 25 min. or until crisp-tender; cool. Meanwhile, cook pasta as directed on package, omitting salt. Drain; set aside until ready to use.
• Mix mayo and remaining dressing in large bowl until blended. Add pasta, roasted vegetables, 1/2 cup basil and black pepper; mix lightly. Garnish with remaining basil.

CREAMY ROASTED VEGETABLE PASTA SALAD

Steps:

• Preheat the oven broiler.
• In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
• Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
• In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

ROASTED VEGGIE PASTA SALAD

Steps:

• Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain. , Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables. , Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. , In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.