Recipe Redux – Roasted Vegetable Pasta Salad

2013-05-14
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 30m

Like any foodie, there are a few food items that I feel passionate about having on a daily basis.  Mine are roasted veggies (any kind — even celery!), pine nuts (these are my go-to a bit of nutty flavor on salads, pastas, and other grains), and feta (this just adds a little zing to any dish).  Don’t fear, I have more but I will save that for some upcoming Recipe Redux creations.

For this month, I decided to take the three foods I mentioned and combine them with my new favorite dressing, Honey Balsamic Vinaigrette, and some really grainy whole-wheat pasta from Hodgon’s Mill and see if they go well together.  I also decided on roasting my veggies because I find that most pasta salads have raw veggies.  I really like mine roasted or steamed more than raw so I decided to roast them.  That is what I love about making up a recipe — you can do anything you want!     

Image 10

This recipe is extremely versatile.  You can add things like chicken or tofu to make it more of a meal.  You can also mix up your vegetables.  You will notice that my pictures have red bell pepper.  Next time, I will use yellow bell pepper to add a bit more color.  Carrots would also be a nice addition.  Get creative.   Your base is your pasta and dressing….all the rest can be modified to what you like best!   Enjoy!

Please note:  Recipe Analysis is done without the dressing and will change based on the amount of ingredients you put in that are more to your liking (e.g. adding more feta or pine nuts)

 

Ingredients

  • 1 10oz box of whole wheat bow-tie pasta noodles
  • 1 bunch asparagus (about 1 pound), cut into quarters or small pieces
  • 1 red or yellow pepper, but into thin strips or small pieces
  • 1 pint cherry tomatoes
  • 2/3 cup feta cheese (or to taste)
  • 4 tbsp Honey Balsamic Vinaigrette dressing, halved (from my website)
  • 2/3 cup pine nuts (or to taste)
  • Salt and pepper to taste (optional)

Method

Step 1

Make the Honey Balsamic Vinaigrette from my website under dips and sauces. Link is also above.

Step 2

Preheat oven to 400 degrees. Combine asparagus, pepper, tomatoes in a bowl. Toss with two tablespoons of the dressing until all the vegetables are coated. Place on baking sheet and roast for about 20 minutes.

Step 3

In the meantime, cook pasta and let cool.

Step 4

After vegetables and pasta are cooked and cooled, combine in a large bowl. Toss with remainder of the dressing (about 2 tbsp). This does not have to be exact. The recipe will make more than you need so use to your own taste.

Step 5

Gently toss salad with feta, pine nuts, salt, and pepper. Serve cold or at room temperature.



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Nutritional Info

This information is per serving.

  • Calories

    353
  • Fat

    15 g
  • Saturated Fat

    3 g
  • Trans Fat

    0 g
  • Cholesterol

    15 g
  • Sodium

    190 mg
  • Total Carbohydrates

    15 g
  • Dietary Fiber

    7 g
  • Sugars

    6.5 g
  • Protein

    13
  • Vitamin A

    26%
  • Vitamin C

    67%
  • Calcium

    12%
  • Iron

    28%

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