Roasted Veggie Pasta Salad

• Vegan

• Produce

  • 1 small bunch Asparagus
  • 1/2 Red onion
  • 1 Yellow squash
  • 1 Zucchini

• Condiments

  • 1/2 bottle 8 oz balsamic vinaigrette

• Pasta & Grains

  • 1 (1 lb box Rotini pasta

• Baking & Spices

  • 1 Red pepper
  • 1 Salt and pepper

Found on sixsistersstuff.com

Description

Ingredients

• 1 zucchini chopped
• 1/2 red onion chopped
• 1 yellow squash chopped
• 1 small bunch asparagus chopped
• 1 red pepper chopped
• 1 (1 lb) box rotini pasta
• 8 oz balsamic vinaigrette (about 1/2 bottle, we used Krafts Balsamic Vinaigrette)
• salt and pepper for taste

Directions

• Preheat oven to 350 degrees.
• Line baking sheet with tinfoil.
• Spread out chopped vegetables on tin foil and sprinkle with salt and pepper
• Roast vegetables for 12-15 minutes or until softened, and beginning to brown.
• While vegetables are cooking, prepare pasta according to box directions.
• In a large bowl, toss together pasta and cooked vegetables.
• Pour balsamic dressing over salad and toss until all vegetables and noodles are coated. Feel free to add more or less dressing to your liking.
• Serve immediately or store in refrigerator. We love this salad the next day when the dressing has soaked into all the vegetables!