Description
This summery roasted veggie pasta salad made with zucchini lentil pasta is bursting with fresh flavor for all your outdoor gathering needs! Vegan and gluten-free.
Ingredients
Scale
For the roasted veggies:
- 1 bunch asparagus, trimmed and chopped (about 2 cups)
- 1 cup cherry tomatoes, sliced
- 1 red bell pepper, sliced
- 1 small yellow summer squash, sliced into half moons
- 1/2 red onion, sliced into 1/2 inch chunks
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- Freshly ground black pepper
For the pasta salad:
- 2-10oz pkgs Bird's Eye® Steamfresh® Veggie Made™ Zucchini Lentil Pasta Original*
- 1/2 cup hearts of palm, sliced
- 1/4 cup fresh basil, chopped
- 1/4 cup red wine vinegar
- 1 tsp oregano
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- Freshly ground black pepper
- Extra virgin olive oil, to taste
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper or a Silipat.
- Spread veggies in an even layer on baking sheet. Drizzle with olive oil and spices and roast for 20-25 minutes. Remove from oven and set aside.
- Meanwhile, cook pasta according to package directions.
- Place pasta in a large bowl with the rest of the ingredients (including roasted veggies), stirring to combine. Season with salt and pepper to taste. Serve chilled.
Notes
*This pasta has a light olive oil sauce so I didn't add extra oil to the recipe. If you're using regular pasta, add 1-2 tbsp extra virgin olive oil, or to taste.