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Roasted Vegetable Pasta Salad
$13.22 Recipe/$2.20 Serving
This roasted veggie pasta salad is the perfect fall meal. Serve it for lunch, dinner or as a side dish at your next party or Thanksgiving meal! Ready in 35 minutes, this recipe is vegan, gluten free, dairy free and can be made nut free!
Chop the veggies into bite size pieces. Slice the brussels sprouts into quarters, chop the broccoli into bite size pieces, cut the red onion into 1/2 inch cubes, cut the bell pepper into bite size pieces (about 1/2 inch).
Line and extra large baking sheet (or 2 regular baking sheets) with parchment or silicone liner. Add the veggies to the baking sheet.
Drizzle all the veggies with olive oil. Add the combination of salt and garlic powder to the brussels sprouts and broccoli. Stir all veggies to ensure well coated in oil.
Roast veggies in 425F oven for 25 minutes.
While veggies are cooking, bring water to a boil for pasta. Salt the water and add pasta, cook to al dente according to package directions.
When pasta is done cooking, drain the water and rinse with cold water immediately to stop cooking. Add pasta to a large bowl.
Make the dressing by combining all the ingredients in a bowl or large jar, whisking to ensure there are no lumps.
When veggies are done roasting, carefully add them to the bowl with the pasta and pour the dressing over the top.
Serve warm, room temperature or cold.
How to chop the veggies into bite size pieces:
Quarter the brussels sprouts: Cut off the bottom brown stem, then cut the brussel sprout in half lengthwise, then cut each half in half again lengthwise.
Cut the broccoli florets into bite-size pieces. You want the broccoli to be easy to eat in the salad.
Cut the bell pepper into bite size pieces, about ½ inch.
Cut the red onion in bite size cubes - Cut the red onion in half lengthwise. Peel away the skin. Cut the top and bottom off each half. Cut the red onion half into cubes by cutting down the onion in 4 equal cuts, then turning the knife and cutting the other direction in 4-5 equal cuts. Repeat with the other half. Add the onions to the baking sheet.
Cook your pasta in salted water. About 1 tablespoon in 4 quarts of water is great. Remember you are draining off the water so your overall dish won’t be salty.
Cook the pasta to al dente (according to the package directions). Typically this is the smallest number (if instructions say 7-9 minutes, al dente is typically achieved in 7 minutes). Al dente means “to the tooth” and means your pasta is firm to the bite but is fully cooked (not grainy tasting). Overcooking pasta can make your pasta salad mushy and the pasta will have a tendency to fall apart as you are stirring in the dressing.
Rinse pasta with cold water immediately to stop further cooking. For lentil or chickpea pasta, you can wait until the veggies are done roasting before adding the dressing. For other gluten free pasta, you may need to add 1/4 the dressing immediately so they don't stick together.
Be sure to season the veggies before roasting to ensure they are delicious even without the dressing.
Use an extra-large baking sheet so veggies have room to roast or divide the veggies between 2 regular sized baking sheets. If you try to put all the veggies on one regular sized baking sheet, they will steam instead of roast and the flavors will not be as delicious.
Pasta salad can sometimes dry out as it sits in the fridge overnight. If you are making this dish ahead of time, reserve ¼ - ½ of the dressing to pour over the salad right before serving.
See post details for other veggies or toppings you could add to the pasta salad. Storage:
Store leftover pasta salad in the fridge for up to 5 days. See tips above if you find your pasta has started to dry out after absorbing all the dressing.
I do not recommend freezing this pasta salad, as the roasted veggies may get too soggy when defrosting.