Italian Pasta Salad with Roasted Vegetables

A delightful Italian-inspired pasta salad with roasted vegetables and a vibrant balsamic vinaigrette.

Ingredients

• 1 cup Gluten-Free Pasta (Rotini or Penne)
• 1/2 cup, chopped Bell Peppers (Red, Yellow or Orange)
• 1/2 cup, chopped Zucchini
• 1/4 cup, chopped Red Onion
• 3 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• 1 clove, minced Garlic
• 2 tbsp, chopped Fresh Basil
• 1/2 tsp Dried Italian Herbs
• to taste Salt and Black Pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Cook gluten-free pasta according to package directions. Drain and rinse with cold water to stop cooking; set aside.
3. Chop bell peppers, zucchini, and red onion. Toss with 2 tbsp olive oil, salt, and black pepper on a baking sheet.
4. Roast vegetables for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
5. In a small bowl, whisk together balsamic vinegar, remaining 1 tbsp olive oil, minced garlic, and Italian herbs.
6. In a large bowl, combine cooked pasta, roasted vegetables, and balsamic vinaigrette. Toss gently to combine.
7. Garnish with fresh basil. Serve chilled or at room temperature.

Cuisine: Italian

Suitability: vegetarian,dairy-free,gluten-free

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 1

Meal Type: lunch