Healthy Pasta Salad with Roasted Vegetables – a delicious way to utilize lots of vegetables in a healthy, satisfying meal! Make sure to check out this recipe on Better Homes and Gardens. Bell pepper, zucchini, red onion, and asparagus can be grilled, or roasted on high heat in the oven or on the stove top – I love that this recipe is so easy to adjust!
I pretty much followed the “recipe”, except that I did not want to turn on the grill, so I just sliced all the veggies and roasted them, in two batches, in a large skillet on high heat, using the same amount of olive oil as the recipe calls for. Then, I mixed everything up with the cooked pasta in the same skillet. The presentation was so pretty, even in the skillet:
Slice the veggies first into smaller pieces:
Then, roast them, in two batches, on the stove top, until just softened:
Finally, mix the roasted veggies with cooked pasta, balsamic vinegar, season with salt and pepper, add a sprinkling of fresh or dry oregano (optional), and serve:
– The recipe calls for grilling the vegetables. I did not use the grill. Instead, I sliced the vegetables into smaller pieces and roasted them in a large skillet on high heat, in 2 batches. I have used 1.5 tablespoon of olive oil for each batch of vegetables, using the total of 3 tablespoons of olive oil for all the veggies.
– I used at least 2 tablespoons of balsamic vinegar, doubling the amount in the recipe. Adjust the seasonings to your taste, adding or decreasing the amount of salt.
– The recipe calls for 4 cups cooked rotini pasta – that’s 2 cups of uncooked, dry pasta. I used 2 cups of uncooked, dry penne pasta, which I cooked, drained and mixed in with the rest of the ingredients. This recipe easily converts to gluten free – just use gluten free pasta.