Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad fits the bill, a superb salad bursting with the flavors of sweet oven-roasted vegetables, Asiago cheese, fresh oregano and sun-dried tomatoes.

 

Ingredients

• 3 medium zucchini, cubed

• 2 medium red bell peppers, cubed

• 1 medium yellow pepper, cubed

• 1 medium eggplant, peeled and cubed

• 2 tbsp olive oil

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 3/4 lb package fusilli pasta

• 3/4 cup shredded semi-soft Asiago cheese

• 3 tbsp olive oil

• 2 tbsp white wine vinegar

• 2 tbsp minced fresh oregano

• 2 tbsp chopped rehydrated sun-dried tomatoes

Directions

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2. In a medium bowl, toss zucchini, red peppers, yellow peppers, eggplant, olive oil, salt and pepper. Transfer to prepared baking sheet. Roast in oven for 20-25 minutes, stirring occasionally until lightly browned. Remove from oven and cool slightly.

3. For the pasta, in a large pot, bring lightly salted water to a boil. Cook fusilli until tender, about 12 minutes. Drain and place in a large bowl. Add roasted vegetables, Asiago cheese, olive oil, white wine vinegar, oregano and sun-dried tomatoes. Toss well to coat. Serve at room temperature or refrigerate to chill.