Roasted Veggie Pasta Salad

1. 1

   Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain.

2. 2

   Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables.

3. 3

   Bake, uncovered, at 450u00b0 for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain.

4. 4

   In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.