Roasted Veggie Pasta Salad
Heavy on the vegetables, herbs and seasonings, this Roasted Veggie Pasta Salad is also dotted with toasted crunchy walnuts and creamy goat cheese for added texture & flavor.
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Servings: 8
Calories: 383kcal
Ingredients
- 1 box shaped pasta - I use Barilla gluten free Elbows
- 5 medium carrots - peeled & chopped
- 1 red bell pepper - seeded and chopped
- 1 small onion - diced
- 1 bunch asparagus - tough ends removed, & sliced
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Dressing:
- ½ cup olive oil
- ¼ cup lemon juice - freshly squeezed
- 2 tablespoon dijon mustard
- 2 tablespoon honey
- 2 cloves garlic - minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Toppings:
- ⅓ cup toasted & salted walnuts - roughly chopped
- ⅓ cup fresh dill - chopped
- ½ cup fresh flat leaf parsley - chopped
- 4 oz goat cheese log - crumbled
Instructions
- Preheat the oven to 450 degrees. Line a sheet pan with foil and generously grease with cooking spray or oil.
- Chop the veggies into similar sized pieces. Place the veggies in a large bowl, drizzle with olive oil and season with salt and pepper. Mix them well to coat all of the veggies evenly with the oil & seasonings.
- Lay the veggies out in a single layer on the greased sheet pan. If you can’t space the veggies apart from each other, use a second sheet pan. Roast in the oven for 20-25 minutes or until tender and browned to your liking. Remove and let cool at room temp.
- In a large stock pot, bring salted water to a boil. Add in the pasta and cook until al dente. For Barilla gluten free elbow pasta, this is 7 minutes. I set a timer and drain the water when it goes off, then shock the pasta with ice water to stop it from cooking. Drain the ice and water from the pasta.
- Combine all of the dressing ingredients in a small bowl and mix to combine with a spoon.
- In a large serving bowl, combine the cool pasta, roasted veggies and dressing. Top with the fresh herbs, toasted walnuts and goat cheese. Dig in right away or cover and store in the fridge until you are ready to eat.
Nutrition
Nutrition Facts
Roasted Veggie Pasta Salad
Amount per Serving
Calories
383
% Daily Value*
Fat
24
g
37
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
14
g
Cholesterol
7
mg
2
%
Sodium
492
mg
21
%
Potassium
424
mg
12
%
Carbohydrates
35
g
12
%
Fiber
4
g
17
%
Sugar
9
g
10
%
Protein
9
g
18
%
Vitamin A
7879
IU
158
%
Vitamin C
35
mg
42
%
Calcium
74
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.