Description
A delicious and colorful herbed pasta salad featuring roasted vegetables, perfect for picnics and make-ahead meals.
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup feta cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta according to package instructions, then drain and set aside.
- Chop the mixed vegetables and toss them with olive oil, oregano, basil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine the cooked pasta and roasted vegetables.
- Add feta cheese if desired and mix well.
- Garnish with fresh parsley before serving.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- This salad can be made a day in advance.
- Feel free to customize the vegetables based on your preference.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg