Pasta salad with roasted vegetables
24 Aug 2016
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Background
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
- 200g pasta
- 1 onion
- 1 small aubergine
- 1 red or yellow bell pepper
- ½ tsp chilli flakes (optional)
- 1 handful of cherry tomatoes, halved
- 3 cloves of garlic Basil leaves
- Splash of Balsamic vinegar
Instructions
- 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.
Tips
If you're serving it warm, you can add some grated parmesan if liked.© 2026 Copyright CookTogether
Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Supper
- Cuisines: - Italian
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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