Roasted Vegetable Pasta Salad Recipe

Name: Roasted Vegetable Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fusilli; 2 carrots, diced; 1 red pepper, diced; 1 yellow squash, diced; 5 stalks asparagus, diced; 1 white onion, diced; 1 head garlic; 1/2 lb feta cheese, cubed; olive oil; splash red wine vinegar; salt and pepper

Servings: persons

1 lb fusilli
2 carrots, diced
1 red pepper, diced
1 yellow squash, diced
5 stalks asparagus, diced
1 white onion, diced
1 head garlic
1/2 lb feta cheese, cubed
olive oil
splash red wine vinegar
salt and pepper

1
preheat oven 350 degrees
2
slice top off head of garlic, drizzle with oil and wrap in foil. roast 40 min.
3
spread veggies on baking sheet.
4
dress with oil, s & p.
5
roast veggies 30 min or until tender.
6
cook pasta in boiling salted water.
7
rinse.
8
dress with vinegar and oil.
9
remove garlic head and squeeze out cloves.
10
toss pasta with roasted veggies, garlic and feta.
11
s & p to taste

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fusilli, 2 carrots, diced, 1 red pepper, diced, 1 yellow squash, diced, and more.

Yes, Roasted Vegetable Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Vegetable Pasta Salad

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