Roast vegetable pasta salad
Vegetables roasted in the oven and marinated with a zesty marinade mixed with fusilli
Calories:
Servings: 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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