Roasted Vegetable Pasta Salad | Blue Jean Chef - Meredith Laurence
Roasted Vegetable Pasta Salad is a great alternative and lighter than a mayonaise based pasta salad. You can roast the veggies in your oven or air fryer.
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Cooking tools:
- Air fryer
- Pepper mill
- Mixing bowl
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Spoon
- Refrigerator
Ingredients
- 1 orange pepper, (large chunks)
- 1 green pepper, (large chunks)
- 1 red pepper, (large chunks)
- 1 zucchini, (sliced in half moons)
- 1 yellow squash, (sliced in half moons)
- 1 red onion, (sliced)
- 4 ounces brown mushrooms, (halved)
- 1 teaspoon Italian seasoning
- salt
- fresh ground black pepper
- 1 pound penne rigate or rigatoni, (cooked)
- 1 cup grape tomatoes, (halved)
- ½ cup pitted Kalamata olives, (halved)
- 3 tablespoons balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons chopped fresh basil
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