Roasted Vegetable Pasta Salad
This vegetarian pasta salad is bursting with roasted vegetables, and is dressed in a light parsley dressing. The perfect easy and light weeknight or summer meal!
Ingredients
- For the dressing:1 2.5 oz parsley bunch washed, stems removed1 handful of baby arugula washed1/2 cup olive oil1 tablespoon red wine vinegar2 teaspoon minced garlic2 teaspoon honey1 teaspoon dijon mustard, such as Grey Poupon1/4 teaspoon kosher saltFor the Pasta Salad1 lb box pasta of choice1 large red onion peeled, halved and sliced1 pint cherry tomatoes1 pint tri color cherry tomatoes2 tablespoons olive oilKosher salt to taste
Instructions
- Preheat the oven to 425 degrees F.On a sheet pan place and spread out the tomatoes, onions, and other veggies if usingDrizzle with 2 tablespoons olive oil and a sprinkle of saltRoast for 15 mins or until the tomatoes are blacked and about to burst.Prepare the dressing- In a blender or small food processor, combine all dressing ingredients and blend until combined. Taste and season with more salt if neededCook pasta according to package directions, saving 1/3 cup pasta water.In a large bowl combine the cooked pasta, pour the saved 1/3 cup water on top. Then top with the roasted veggies and parsley dressing. Mix to combine.
Notes
Feel free to roast any kind of veggies and mix it in!
Pasta can be made completely or separately one day ahead.
Mix a few hours before serving to combine flavors.
Can be served hot or room temperature.
Serving: 1g, Calories: 426kcal, Carbohydrates: 53g, Protein: 10g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Cholesterol: 6mg, Sodium: 228mg, Fiber: 6g, Sugar: 9g
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