Have you ever opened your refrigerator and stood there staring at it trying to figure out what to cook for lunch or dinner? This afternoon I was doing the exact same, racking my brains as I stared at the vegetable drawer. There was one zucchini, half a bell pepper, few mushrooms hiding in the back staring back at me…like saying “pick me, pick me!!” So I took them all out, washed them and gave them a makeover with the help of some pasta and few other simple ingredients! Don’t be scared to play around with your food, as you never know you might end up creating a masterpiece:)
My creation today is roasted vegetables pasta salad lightly tossed with pesto sauce and feta cheese. I love the enhanced flavors of roasted/grilled vegetables so I use them in lot of my dishes. I had some leftover spiced walnuts that I have used as a garnish. This salad can be used as a side dish or an entrée! Perfect as a summer salad for next barbecue party:)
Servings: 2 Level: Easy Time: 30 minutes
1 medium zucchini, cut lengthwise and quartered into big chunks
½ Red bell pepper, cut lengthwise and quartered into big chunks
½ medium red onion, cut lengthwise
4 baby bella mushrooms, cut in half
6-8 broccoli florets
1 garlic pod, sliced in half
4 Oz Tri color rotini pasta (you can use any pasta for this salad)
1 Tbsp. Pesto sauce
6-8 Pimiento Olives, sliced
½ tsp. crushed red pepper flakes
1 Tbsp. crumbled Feta cheese
1 Tbsp. spiced walnuts
1 Tbsp. Olive oil
1 tsp. lemon juice
Salt and freshly ground pepper, to taste
- Preheat the oven to 500 °F (250 C).
- Cut vegetables as mentioned above.
- Toss them with some olive oil, salt and pepper.
- Roast them at 500 for 15 minutes. Be careful not to overcook the vegetables. They should have some crunch!
- Cook pasta as per the directions on the box. Drain and toss them with salt, pepper, lemon juice and olive oil.
- Mix the pasta, roasted veggies, pesto sauce, red pepper flakes, pimiento olives and feta cheese lightly.
- Garnish with spiced walnuts and enjoy!!
- Add sunflower seeds instead of walnuts as a garnish for extra crunch!
- Try this with left over grilled vegetables…yum!
- If you don’t have pesto sauce, enjoy it with your favorite vinaigrette or dressing!
- You can broil the vegetables for 5 minutes instead of roasting if you like extra firm vegetables!