Print

Roasted Veggie Pasta Salad

  • Author: Alexis
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x

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.


Scale

Ingredients

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:

  • 210oz 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

  1. Preheat oven to 400F. Line a baking sheet with parchment paper or a Silipat.
  2. 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.
  3. Meanwhile, cook pasta according to package directions.
  4. 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.