Roasted Vegetable Pasta Salad

5 from 2 votes

Roasted Vegetable Pasta Salad with Feta and a light honey and lemon dressing, a delicious vegetarian summer recipe that is light, yet filling, and healthy too. It goes well everyone in the fam, and can be enjoyed as a quick lunch, picnic or a light dinner. Absolutely delicious! Roasted peppers, mushrooms, aubergines (eggplant), onion and zucchini (courgettes), but any other vegetables can do. Leave the cheese out, and you get a vegan salad.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: International

Servings: people

Calories: 464kcal

Author: Daniela Apostol

Equipment

Oven

Ingredients

For the salad

1 cup fusilli pasta (90 g)
1 red pepper
1 yellow pepper
½ aubergine (eggplant)
½ courgette (zucchini)
1 cup mushrooms (70 g)
1 small onion
½ cup feta cheese, cut into cubes (75 g)
1 tablespoon fresh chopped parsley
1 tablespoon olive oil

For the dressing

1 lemon
1 tablespoon honey
¼ cup olive oil (65 ml)
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 cloves of garlic
1 teaspoon dried Italian herbs

Instructions

Boil the pasta according to the packet instructions.
When ready, drain the water, and leave to cool completely.
Peel and chop the onion into chunks, and cut the peppers, aubergine, courgette and mushrooms into big chunks too.
Drizzle with olive oil, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20-25 minutes or until tender.
To make the dressing, squeeze the lemon, and mix the juice with the honey, minced garlic, oil, salt, pepper and herbs.
In a large bowl, mix the cooked pasta with the roasted vegetables, feta cheese, and drizzle over the dressing.
Give it a good stir, and garnish with fresh parsley.

Nutrition