Roasted Veggie Pasta Salad

Name: Roasted Veggie Pasta Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 small butternut squash, peeled and cut into 1-inch pieces; 1 teaspoon dried marjoram; 1 medium eggplant, cut into 1-inch pieces; 59 milliliters minced fresh basil; 118 milliliters Italian salad dressing; 118 milliliters olive oil; 1 teaspoons pepper; 1 medium sweet red pepper, cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces; 1 teaspoon salt; 454 grams package tricolor spiral pasta; 473 milliliters water; 1 large zucchini, cut into 1-inch pieces

Need a dairy free side dish? Roasted Veggie Pasta Salad could be a great recipe to try. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 10g of protein, 18g of fat, and a total of 436 calories. Head to the store and pick up olive oil, bell pepper, eggplant, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain.

Ingredients you will need

Squash

Water

Equipment you will use

Microwave

Bowl

Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15-in. x 10-in. x 1-in. baking pan. In a small bowl, whisk oil and marjoram until combined.

Ingredients you will need

Red Pepper