Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
  • 2 Ratings

Pasta salad transforms from side to main dish when you toss in hearty roasted vegetables and fiber-rich beans.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
15 mins
stand:
10 mins
Servings:
6
Yield:
10 cups
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Roasted Vegetable Pasta Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place dried tomatoes in a small bowl. Cover with boiling water; let stand for 10 minutes. Cook pasta according to package directions; drain. Rinse pasta under cold water; drain well. Drain tomatoes.

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  • In a large bowl combine pasta, tomatoes, Roasted Vegetables, arugula, and beans. In a small bowl whisk together vinegar, olive oil, garlic, pepper, and salt. Add to pasta mixture; gently toss to coat.

  • To serve, spoon salad into shallow bowls.

Nutrition Facts (Roasted Vegetable Pasta Salad)

374 calories; total fat 10g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 0mg; sodium 431mg; potassium 670mg; carbohydrates 60g; fiber 8g; sugar 13g; protein 12g; trans fatty acid 0g; vitamin a 4067IU; vitamin c 71mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 0mg; folate 145mcg; vitamin b12 0mcg; calcium 96mg; iron 3mg.

Basic Roasted Vegetables

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Line four 15x10x1-inch baking pans* with foil. Coat foil with nonstick cooking spray. Place potatoes and onions in one prepared pan. Place carrots and parsnips in second prepared pan. Place sweet peppers in third prepared pan. Place mushrooms and garlic in remaining prepared pan. Drizzle olive oil evenly over vegetables in each pan. Toss lightly to coat all the vegetables. Sprinkle all vegetables evenly with salt and pepper.

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  • Place pans with potatoes, onions, carrots, and parsnips in the oven. Roast, uncovered, for 45 to 50 minutes or until tender and brown on the edges, stirring once. Remove pans from oven and let cool on wire racks.

  • Place the pan with the sweet peppers in the oven. Roast for 15 minutes. Add the pan with the mushrooms and garlic to the oven. Roast for 10 minutes more or until vegetables are tender, stirring once. Remove pans from oven and let cool on wire racks.

  • Place cooled vegetables in the desired amounts in airtight containers; cover. Store in the refrigerator for up to 5 days and use in recipes as desired. Makes 15 cups.

Tips

If you don't have four 15x10x1-inch pans, you can prepare the vegetables in batches and reuse pans as needed or use disposable foil pans.

Nutrition Facts (Basic Roasted Vegetables)

98 calories; total fat 5g; saturated fat 1g; cholesterol 0mg; sodium 168mg; carbohydrates 13g; fiber 3g; sugar 4g; protein 2g.
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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0