Michael Wurm, Jr.

Roasted Vegetable Pasta Salad

For me, summertime means spending as much time outside as possible. When it comes to dinner, I’m all about light, healthy, and easy. So, when I stumbled upon this recipe for Roasted Vegetable Pasta Salad, I knew this would make a delicious dinner, but could also double as a tasty summer side dish!

The thing I like most about this particular pasta salad recipe is that you can completely customize it to include the veggies that you like best. I kept mine pretty much the same, but left out the fennel and added more peppers. This recipe is also an excellent way to use those extra veggies you have hanging out in the fridge.

Another plus is that roasting is probably one of my favorite ways to cook veggies. A quick chop, a little olive oil, and some time in the oven make any vegetable taste amazing. The only thing that may be better is grilling them outdoors.

I also followed the recipe for the pesto dressing. However, if you don’t feel like dragging out the blender, you can simply substitute a pre-made variety from the grocery store. There’s no need to stress, especially when you can make something this delicious.

And that, my friends, is a recipe for a delightful summer supper or satisfying side dish. You can get the full recipe here, but have fun with it and use the ingredients you love! Let us know in the comments what vegetable combination you come up with.

Happy Cooking,

Michael Wurm, Jr. – Inspired by Charm

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