Roasted Vegetable Pasta Salad
1/2 lb - 1 lb organic pasta (ex. bowtie)
1 bunch asparagus spears
1 large zucchini or summer squash sliced
1 jar of marinated artichoke hearts drained
1 clove finely chopped garlic
olive oil
balsamic vinegar
salt and pepper
Preheat oven to 500 degrees Fahrenheit.
Prepare pasta as directed, drain and set aside in a large bowl.
Drizzle olive oil and balsamic vinegar over pasta to marinate as you roast vegetables.
Add garlic, asparagus and zucchini / squash to casserole dish. Drizzle olive oil and vinegar over vegetables.
Roast vegetables for about 10 minutes looking for the asparagus to blacken slightly.
In large bowl, combine pasta, roasted vegetables and drained artichoke hearts.
Salt and pepper to taste.
Serve at room temperature or chilled.
SO HOW'D IT GO?
add tomoto sause for rich color
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I loved the idea of throwing roasted vegetables into a pasta salad. I stirred in some vegan Parmesan, sunflower seeds and fresh basil. Good base needed something more.