Recipe: Roasted Italian Vegetable Pasta Salad
This salad is not only delicious, but versatile too. You can swap out vegetables or add your own for extra flavor combinations.
This pasta salad is hard to forget with its delicious mix of fresh herbs like basil and fennel, various veggies, garlic, shallots, whole wheat pasta and Parmesan cheese. Gardeners will especially find this recipe versatile as vegetables can be swapped or added to the zucchini, squash, tomatoes and red pepper slices.
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1 pound cherry tomatoes, halved
1 medium zucchini, quartered and cut into ½-inch cubes
1 medium summer squash, quartered and cut into ½-inch cubes
1 shallot, minced
1 fennel bulb, cut into ½-inch slices and diced
1 small red bell pepper, seeded and cut into ¾-inch cubes
1 garlic clove, quartered, plus 1 clove, minced
1½ tablespoons extra virgin olive oil
½ 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
¼ cup fresh basil, torn into large pieces
Makes 4 servings
330 calories (19% calories from fat)
7 g total fat (1 g saturated fat)
12 g protein
60 g carbohydrate
12 g dietary fiber
0 mg cholesterol
65 mg sodium
950 mg potassium
One of more than 150 heart-healthy recipes from the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook, available from Broadway Books and wherever books are sold.