Roasted Veggie Pasta Salad Food

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.

VEGGIE PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

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:

• 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.

ROASTED VEGETABLE PASTA SALAD WITH SHRIMP

Steps:

• Preheat oven to 400F.
• De-seed and chop bell pepper into 1-inch pieces. In a large bowl, toss chopped bell pepper and cherry tomatoes in 1 Tbsp olive oil and some salt. Spread onto a lined baking sheet.
• Remove hull from ear of corn. Drizzle and rub corn with remaining 1/2 Tbsp olive oil and a sprinkle of salt. Add to the lined baking sheet. Place baking sheet in oven for about 25 minutes, turning corn halfway through. All veggies should be slightly browned.
• While veggies roast, bring a pot of water to a boil and cook pasta according to package instructions.
• Meanwhile, make pasta salad dressing by adding all dressing ingredients to a small jar with a lid. Shake ingredients together well, adjusting seasonings to taste.
• Prepare and dry shrimp with a paper towel. In a large pan, add avocado oil and heat over high. Cook shrimp for 1-2 minutes on each side, until opaque. Remove from heat.
• Remove veggies from oven and allow to cool for a few minutes. Drain pasta once done and add to a large mixing bowl along with shrimp and arugula.
• Remove kernels from corn by slicing them off with a chef's knife onto a cutting board or the baking sheet. Add kernels of corn, bell peppers, and tomatoes to mixing bowl.
• Give dressing one more shake, then pour over ingredients along with freshly chopped basil. Toss everything together until all ingredients are well-coated with dressing. Add additional salt + pepper to taste. Enjoy immediately or store in the fridge for later!

ROASTED VEGETABLE PASTA

Steps:

• Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
• Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
• Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
• Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.

ROASTED VEGETABLE PASTA SALAD

Steps:

• Preheat oven to 400˚F. Place vegetables on a cookie sheet and drizzle with 1 tablespoon olive oil and season liberally with coarse salt & black pepper. Roast for 15 minutes or until veggies have started to brown and tomatoes are soft. Remove from oven and all vegetables to cool before adding to salad.
• Cook pasta according to package directions for al dente in a large pot of boiling, salted water. Once pasta has cooked, drain and rinse with cold water. Toss with remaining olive oil until coated.
• In a mixing bowl, whisk dressing ingredients until combined.
• Toss cooled vegetables and cooked pasta with salad dressing until evenly coated. Adjust seasoning with salt & pepper, to taste.

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.
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
• In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
• Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
• Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
• Garnish with more fresh herbs and a generous drizzle of olive oil.

ROASTED VEGGIE PESTO PASTA SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper.
• Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool.
• Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired.

ROASTED VEGGIE PASTA SALAD

Steps:

• Preheat oven to 350 degrees.
• Line baking sheet with tinfoil.
• Spread out chopped vegetables on tin foil and sprinkle with salt and pepper
• Roast vegetables for 12-15 minutes or until softened, and beginning to brown.
• While vegetables are cooking, prepare pasta according to box directions.
• In a large bowl, toss together pasta and cooked vegetables.
• Pour balsamic dressing over salad and toss until all vegetables and noodles are coated. Feel free to add more or less dressing to your liking.
• Serve immediately or store in refrigerator.
• We love this salad the next day when the dressing has soaked into all the vegetables.