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+ servings

Roast vegetable pasta salad

Vegetables roasted in the oven and marinated with a zesty marinade mixed with fusilli
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories:

Servings: 2 people

Equipment

  • Oven

Ingredients

Roast Vegetables

  • 1 Zucchini Cut into large chucks
  • 1 Red onion (large) Cut into large chucks
  • 1 Red, green or yellow Bell pepper Cut into large chucks
  • 2 tsp Mixed Herbs
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 4 tbsp Oil Olive oil, Canola oil

Marinade

  • 50 ml Olive oil
  • 50 ml Lemon Juice squeezed
  • 2 tsp Honey
  • 1 Garlic Chopped
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Wholegrain mustard
  • Salt and pepper to taste

Pasta

  • 100 g Cooked pasta (Fusilli or any other pasta)

Instructions

  • Cook pasta as per the packet instructions and cool down
  • Preheat oven to 250C ( conventional oven)
  • In a medium bowl add all cut vegetables, marinade with salt, pepper, oil, and herbs
  • Place the marinated vegetables on a flat oven tray and cook for 20-25 mins until well roasted and cooked
  • When the vegetables are cooked and roasted, leave aside to cool down
  • Pour the marinade into the cooled vegetables, leave aside for 30 mins until needed
    ( Reserve about 3 tbsp marinade aside to freshen the salad if using later)
  • Just before serving, add the vegetables, pasta into a medium bowl and toss it together
  • Serve straight away

Video

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