easy roasted veggie pasta salad
This Easy Roasted Veggie Pasta Salad combines all your favorite summer produce into one addicting dish! You won't be able to stop eating this delicious fresh pasta!
Servings: 6
Ingredients
- 1 lb small pasta I used farfalle
- 1 pint baby tomatoes
- 1 small eggplant
- 1 zucchini
- 1 yellow squash
- handful of asparagus
- 1 small white onion
- 1 bell pepper any color
- 1 pint mushrooms
- 2-3 tablespoon olive oil
- 1 tablespoon Italian herb seasoning
- 1-2 teaspoon garlic salt
- *for the dressing*
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice about 2 lemons
- ½ tablespoon garlic salt
Instructions
- Preheat the oven to 425F and line two baking sheets with parchment or foil.
- Next, prep all the veggies. Wash and dry, and chop everything into small pieces. You want everything to be bite-sized!
- Toss the veggies with olive oil, Italian herb seasoning, and garlic salt. Spread between the two prepared pans in a single layer. Roast veggies for 35-40 minutes, until crispy and caramelized.
- When ready to assemble, bring a large pot of water to a boil and cook pasta according to package directions.
- While pasta cooks, grab a large serving bowl and make the dressing. Whisk together the lemon juice, olive oil, and garlic salt. Add more herbs if desired.
- When the pasta is ready, drain and add it to the large bowl with the dressing, then toss in all the roasted vegetables.
- Mix everything well, and add more seasoning if needed. Enjoy warm or cold!