Pasta salad with roasted vegetables
This pasta salad with roasted vegetables can be enjoyed warm or cold – so it’s ideal as a vegetarian main; or it can be taken to trips or picnics; or to work in a lunch-box . In this recipe I’m using bell pepper and aubergine – but other veggies are good too, such as fennel, courgette, etc. You can also make this recipe with leftover roasted or grilled vegetables.
Ingredients
Method
- Turn the oven to 200°C. Quarter the onion and the pepper, slice the aubergine.
- Put these in a baking tray, add the garlic cloves, season to taste and drizzle with oil. Toss the vegetables well then roast until brown and soft.
- Meanwhile: cook the pasta according the packaging instructions.
- Take the vegetables out of the oven, let them cool a bit in the tin.
- Remove the skin of the pepper and slice it into thin strips.
- Slice garlic and the onion.
- Mix the pasta with the veggies and their cooking juices. Add a splash of balsamic vinegar, chilli flakes, and some chopped basil leaves. Taste, and season to your liking.