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+ servings
Delicious served hot or cold, this roasted vegetable pasta salad is a great main course or side dish for lunch or dinner. Switch up the veggies and fresh herbs, depending on your tastes or what's in season.

Pan Roasted Vegetable Pasta Salad

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Course Main Course, Salad, Side Dish
Cuisine American, Mediterranean
Servings 8 people
Calories 313 kcal

Ingredients
  

  • 16 ounces penne pasta
  • 4 TBS olive oil
  • 1/2 purple onion chopped
  • 2 yellow squash chopped
  • 8 ounces baby bella mushrooms chopped
  • 2 cloves garlic minced
  • 1/2 cup feta cheese
  • basil for garnish
  • salt and pepper to taste

Instructions
 

  • Prepare the pasta according to the package directions. Drain, rinse with cold water and allow to cool.
  • In a large skillet, heat 1 Tablespoon olive oil on medium.
  • Add onions and squash and saute for 3 minute.
  • Add mushrooms and garlic and saute for 2-3 minutes more, until vegetables are just cooked, but not wilted.
  • Remove vegetables from the heat and allow them to cool for a few minutes.
  • Combine the vegetables and pasta in a large bowl and toss with remaining 3 Tablespoons of olive oil and feta cheese. Season with salt and pepper, to taste.
  • Serve immediately or refrigerate for several hours and serve cold. Garnish with basil and additional feta cheese.

Nutrition

Calories: 313kcalCarbohydrates: 46gProtein: 10gFat: 9gSaturated Fat: 2gCholesterol: 8mgSodium: 111mgPotassium: 397mgFiber: 2gSugar: 3gVitamin A: 140IUVitamin C: 8.8mgCalcium: 72mgIron: 1.1mg
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