Roasted veggies pasta salad

      Veggies and pasta - the perfect comfort food! This particular salad I make all year long, in winter I roast the veggies in the oven and in summer - the grill is an obvious choice. Enjoy it with olives!

Ingredients (serves 4-6)

- 1 package 250 g pasta (fusilli, farfalle, penne or any other type you like)
- 350 g mushrooms, sliced
- 1 zucchini, cut in half lengthwise then sliced
- 2 roasted red peppers (I used from the jar), sliced
- 1 large onion, sliced not too thinly
- 1 garlic clove, mashed
- 2 teaspoons oregano
- 1 Tablespoon red wine vinegar
- 2 Tablespoons balsamic vinegar
- extra virgin olive oil
- salt and pepper

   In a large bowl, place the sliced mushrooms, add a tablespoon or two of evoo, toss to coat well then place on a baking sheet and roast at 375 F. Do the same with the zucchini and the onion slices. While the veggies are roasting, boil the pasta al dente according to the instructions on the packaging, drain, rinse and place in a large bowl. When veggies are ready, add them to the pasta. Make a dressing with the mashed garlic, salt, pepper, two types of vinegar and evoo, add the oregano and pour the dressing over the salad.

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