Recipe: Roasted Italian Vegetable Pasta Salad

A quick vegetarian dinner

Recipe: Roasted Italian Vegetable Pasta Salad

When dinner needs to be ready quickly and you want a vegetarian meal, try this roasted vegetable entree. While you roast the chopped vegetables, cook the pasta and grate the cheese. We try to cut all vegetables about the same size so they roast in the same time frame.

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This low-fat dish is an excellent way to meet almost half of your daily fiber needs. It’s low in sodium, rich in phytonutrients and a great source of potassium.

Ingredients

  • 1 pound cherry tomatoes, halved
  • 1 medium zucchini, quartered and cut into 1/2-inch cubes
  • 1 medium summer squash, quartered and cut into 1/2-inch cubes
  • 1 shallot, minced
  • 1 fennel bulb, cut into 1/2-inch slices and diced
  • 1 small red bell pepper, seeded and cut into 3/4-inch cubes
  • 1 garlic clove, quartered, plus 1 clove, minced
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt, optional
  • Freshly ground pepper
  • 8 ounces whole wheat rotini (spiral shaped pasta)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/4 cup fresh basil, torn into large pieces

Directions

Preheat the oven to 425° F.

Place the tomatoes, zucchini, squash, shallot, fennel, bell pepper and quartered garlic clove in an ovenproof nonstick skillet. Toss with the oil, salt (if using), and ground pepper. Roast for six minutes; turn and continue to roast ofr another six minutes. Remove from the oven.

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While the vegetables are roasting, cook the pasta, following package directions. Drain the pasta, reserving two tablespoons of the cooking water, and return to the pot. toss the pasta, roasted vegetables with their juices, reserved pasta water, vinegar and minced garlic. To serve, plate the vegetable pasta salad and top with the cheese and basil.

— Recipe from The Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook

 

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