Roasted Vegetable Pasta Salad
For a fast and fresh addition to your appetizer repertoire, look no further than this simple pasta salad recipe. Packed with delicious roasted vegetables, this diet-friendly dish serves as a superb side or even as a standalone menu item.
Ingredients:
- Turnips cut into 1” cubes - 2 lbs.
- Carrots cut into 1” cubes - 2 lbs.
- Beets cut into 1” cubes - 2 lbs.
- Butternut squash cut into 1” cubes - 2 lbs.
- Rutabagas cut into 1” cubes - 2 lbs.
- Yams cut into 1” cubes - 2 lbs.
- Finger potatoes cut into 1” cubes - 2 lbs.
- Mushrooms, cut in ½ - 2 lbs.
- Onion, yellow cut into 1” cubes - 2 lbs.
- Phase, Garlic LBA - 2 Cup
- Salt and pepper mix - as needed
- Penne Pasta, cooked - 1 lb.
- Parmesan cheese, grated - 1.5 cups
- Garlic Parmesan Pesto Vinaigrette - 1-2 Cups
Preparation:
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Mix the garlic Phase, kosher salt, and black pepper together in a bowl, combine well.
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In a clean bowl combine all the vegetables and mix with the Phase garlic LBA spice mixture and blend well.
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Place the vegetables on a lined sheet pan and roast in the oven for 35 minutes at 350F degree oven or until the vegetables are tender.
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Place the vegetables on a rack to cool. Once the vegetables are cooled off toss with and pasta , 1/2 of the parmesan cheese and the vinaigrette. Use the remainder of the Parmesan cheese to sprinkle over the top for garnish on the serving plate.
Chef Tips: this salad can be made with the deletion of the pasta and just strictly a roasted vegetable salad with a dressing of your choice.
