Recipe for Roasted Summer Vegetable Salad with Whole-Grain Pasta

Pasta salad is a great summertime dish because you can enjoy it cold. Plus, it can include fresh, colorful summer produce like tomatoes, zucchini, eggplant, and bell peppers. This recipe balances whole-grain pasta with vegetables and heart-healthy olive oil for a make-ahead recipe. 

Variations and Serving Suggestions

• For a cookout or potluck, double or triple the recipe. 
• For a make-ahead meal, use leftover pasta and leftover vegetables of any type, such as cooked green beans or broccoli, or raw tomatoes, broccoli, or bell peppers.
• Assemble the recipe the night before to let the flavors mingle.
• For extra protein, add 8-10 ounces of cooked, cubed skinless chicken or 2 cans of tuna. 
• Cut carbs by using cooked cauliflower instead of pasta. 
• For a gluten-free option, swap the pasta for 2 cups of cooked, cubed sweet potatoes or regular potatoes. 

Recipe for Roasted Summer Vegetable Salad with Whole-Grain Pasta

Makes 4 servings

Ingredients:

• 4 ounces of whole-grain pasta, such as penne
• ¼ cup diced onion
• 1 cloves of garlic, peeled and minced
• 1 small zucchini, chopped roughly
• 1 eggplant, cut into cubes
• 1 bell pepper, roughly chopped
• 1 tablespoon of olive oil
• 1 tablespoon of balsamic or red wine vinegar
• ⅓ cup of fresh basil, chopped
• 2 ounces of grated Parmesan cheese or crumbled feta cheese
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees. 
2. Cook the pasta according to the package instructions. Drain and set aside.
3. Place the onion, garlic, zucchini, eggplant, and bell peppers in a large bowl. Add the olive oil and vinegar, and toss to coat. Place the vegetables on a baking sheet and cook for 15 to 20 minutes or until they begin to soften.
4. Toss the vegetables and pasta in a large bowl. Add the basil and cheese and season to taste.

Nutrition information per serving: calories: 220 kcal; total fat: 10 g; total carbohydrates: 25 g; sugar: 6 g; fiber: 5 g; protein: 8 g; sodium: 320 mg; cholesterol: 15 mg

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Reviewed by Heather Tonkins, Lark Health Coach