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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g 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

Method
 

  1. Turn the oven to 200°C. Quarter the onion and the pepper, slice the aubergine.
  2. 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.
  3. Meanwhile: cook the pasta according the packaging instructions.
  4. Take the vegetables out of the oven, let them cool a bit in the tin.
  5. Remove the skin of the pepper and slice it into thin strips.
  6. Slice garlic and the onion.
  7. 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.