Roasted Vegetable Pasta Salad Recipe
Recipe By Taste Of Home
I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make. &@Alia Shuttleworth, Auburn, California.
3.8
29 Rating -
Rate
Vegdiet
5minstotal
30minsPrep
35minsCook
5m.total
30m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Vegetable Pasta Salad Recipe
- 1/25 cup Lemon juice
- 1/25 cup Olive oil
- 0.06 teaspoon Kosher salt
- 0.06 teaspoon Pepper
- As required Roasted vegetables
- 0.11 inch Small eggplant, peeled and cut into 3/4 cubes
- 0.11 inch Medium sweet red pepper, cut into 1 pieces
- 0.11 inch Medium sweet yellow pepper, cut into 1 pieces
- 0.11 inch Large red onion, cut into 1 pieces
- 0.67 Garlic cloves, peeled and halved
- 0.06 cup Olive oil
- 0.06 teaspoon Kosher salt
- 0.06 teaspoon Pepper
- As required Salad
- 0.14 cup Uncooked orzo pasta
- 0.44 Green onions, finely chopped
- 1.67 Fresh basil leaves, thinly sliced
- 0.03 cup Pine nuts, toasted
- 1.33 ounce Feta cheese, cut into 3/4 inch cubes
Nutrition
value
value
435
calories per serving
32 g Fat13 g Protein35 g Carbs3 g FiberOther
Current Totals
- Fat32g
- Protein13g
- Carbs35g
- Fiber3g
MacroNutrients
- Carbs35g
- Protein13g
- Fiber3g
Fats
- Fat32g
Vitamins & Minerals
- Calcium217mg
- Iron2mg
- Vitamin A31mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B962mcg
- Vitamin B120mcg
- Vitamin C17mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium56mg
- Manganese2mg
- Phosphorus234mg
- Selenium10mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home