A fresh take on pasta salad
I love pasta salads, especially this one made with roasted vegetables. It's packed with flavor and color and drizzled with a fabulous lemon vinaigrette. It's easy to make and will keep in the fridge for a few days, making it a delicious pre-made lunch option.
This recipe is easy to adjust to your liking, so feel free to add your favorite ingredients or omit something you don't like. Start by roasting a few cups of well-seasoned diced vegetables in a hot oven until tender. Then combine them with your favorite small cooked pasta such as orzo or penne.
Toss with the zesty lemon vinaigrette and a big sprinkle of fresh herbs. I've added walnuts as the protein to make this pasta salad dairy-free. If you want an extra kick of protein, add a can of rinsed chickpeas to the mix.
Roasted Vegetable Pasta Salad
6 servings
1 eggplant, 1 inch diced
1 red bell pepper, 1 inch diced
1 red onion, 1 inch diced
2 tablespoons plus 1/3 cup olive oil, divided
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