This roasted vegetable pasta salad is extremely easy to make. I used an eggplant, green beans, and a green bell pepper, but feel free to substitute or add any vegetables of your choice. Summer is my favorite season because of all the fresh produce available.
This dish makes a great weeknight dinner or you can chill it and take it to a picnic. I bet it would taste even better with some goat cheese or feta sprinkled on top.
I was feeling lazy as usual, so I didn’t make the dressing this time. Instead, I picked up Gazebo Room Balsamic Vinaigrette. I love Gazebo Room dressings because they have no preservatives, artificial ingredients, or added sugar.
It is still a bit warm outside, so alternatively, you can grill the veggies instead of roasting them. I still haven’t learned to use the grill properly, so roasted it is for me!
- 1 eggplant, chopped
- 1 green pepper, chopped
- ½-1 cup green beans, chopped
- 2 cloves garlic, minced
- 8 oz pasta of choice
- 1 cup Gazebo Room Balsamic Vinaigrette
- 1 Tbsp fresh basil, chopped
- ½ cup feta or goat cheese (optional)
- Preheat oven to 350. Grease a foil lined baking sheet.
- Place chopped vegetables and garlic on the baking sheet and roast 25 minutes. Use a spatula to turn the vegetables halfway through cooking.
- While the vegetables are cooking, prepare the pasta and drain it.
- In a large bowl, toss the vegetables, pasta, basil and salad dressing.
- Serve with feta or goat cheese if desired.
All of the ingredients are healthy and the final dish is both delicious and beautiful. What are your favorite vegetables for pasta salad?
Check out some other summer recipes here: