Roasted Veggie Pasta Salad 🥕🍝:
Ingredients 🥕🍝
– 3 cups cooked pasta (e.g., penne or rotini) 🍝
– 1 cup cherry tomatoes, halved 🍅
– 1 cup diced bell peppers (any color) 🌶️
– 1 cup diced zucchini 🥒
– 1 cup diced red onion 🧅
– 2 tablespoons olive oil 🫒
– 1 teaspoon dried oregano 🌿
– 1/2 teaspoon garlic powder 🧄
– Salt and pepper, to taste 🧂
– 1/2 cup crumbled feta cheese 🧀
– 1/4 cup chopped fresh basil 🌿
For the Dressing 🥑
– 1/4 cup olive oil 🫒
– 2 tablespoons balsamic vinegar 🍇
– 1 tablespoon Dijon mustard 🍯
– 1 clove garlic, minced 🧄
– Salt and pepper, to taste 🧂
Preparation 🍳
1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roast Veggies: On a baking sheet, toss the cherry tomatoes, bell peppers, zucchini, and red onion with olive oil, dried oregano, garlic powder, salt, and pepper. Spread them out in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Allow to cool.
3. Prepare Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
4. Combine Salad: In a large bowl, combine the cooked pasta, roasted veggies, crumbled feta cheese, and chopped fresh basil. Pour the dressing over the salad and toss until everything is evenly coated.
5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Stir before serving.
Enjoy your vibrant and flavorful roasted veggie pasta salad! 😋