Roasted Vegetable Pasta Salad
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.
Servings: 3 people
Calories: 464kcal
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
Calories: 464kcal | Carbohydrates: 42g | Protein: 11g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 24mg | Sodium: 511mg | Potassium: 731mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1650IU | Vitamin C: 156mg | Calcium: 190mg | Iron: 2mg