ROASTED VEGETABLE PASTA SALAD WITH GRILLED CHICKEN
I found this recipe on another web site and made it for Sunday night dinner - the family loved it. I wanted to get it posted before I lost the recipe. You could low carb this recipe by omitting the pasta and serving on a bed of salad greens.
Provided by Lusil
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees.
- Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool.
- Prepare grill.
- Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips.
- Combine all ingredients for the vinaigrette, with a whisk.
- Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
Nutrition Facts : Calories 386.4, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.6, Sodium 480.5, Carbohydrate 53.8, Fiber 4.7, Sugar 6.6, Protein 27.5
ROASTED VEGETABLE PASTA SALAD
I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 9 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.
Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
CREAMY ROASTED VEGETABLE PASTA SALAD
A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.
Provided by Dusty
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven broiler.
- In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
- Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
- In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 48.9 g, Cholesterol 2.2 mg, Fat 12.3 g, Fiber 3.5 g, Protein 10.1 g, SaturatedFat 2.1 g, Sodium 73.6 mg, Sugar 2.9 g
MEDITERRANEAN ROASTED VEGETABLE PASTA SALAD
This is one of my favorite pasta salads. It has everything I love- roasted and fresh veggies, goat cheese, pasta and a spunky, garlicky, Dijon mustard dressing. Plus it's so simple to make!
Provided by Linda Dalton
Categories Other Salads
Time 45m
Number Of Ingredients 16
Steps:
- 1. Pre heat oven to 375 degrees. Line your baking sheets with aluminum foil for easy cleanup. Spritz tomatoes and canned artichoke hearts with cooking spray or toss in olive oil and sprinkle with the kosher salt and pepper. Bake tomatoes for 15-20 minutes until they begin to pop a bit and get a little toasty brown.
- 2. Cook your artichockes the same amount of time, but flip them over after about eight minutes so both sides can brown.
- 3. While these are cooking, make your dressing, cook your pasta according to package directions and prep your other veggies. To make the dressing, combine all ingredients in a small jar and shake to combine. Finally, time to assemble the salad. Place all prepared vegetables in a bowl and add the cooked, cooled pasta and that very small pinch of oregano. Crumble your goat cheese, add your dressing and salad is ready to be refrigerated for about a 1/2 hour or longer, depending on your schedule.
- 4. Sometimes I find that the pasta soaks up a lot of the dressing, so right before service, add an additional T of olive oil and a tsp or two of vinegar, just to regenerate the salad.
ROASTED ROOT VEGETABLE PASTA SALAD
Steps:
- In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
- Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.
ROASTED ROOT VEGETABLE AND PASTA SALAD
Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.
Provided by My Food and Family
Categories Home
Time 50m
Yield 15 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 450°F.
- Mix carrots, onions, parsnips, garlic and 3 Tbsp. oil in large bowl; spread into rimmed baking pan. Bake 35 to 40 min. or until golden brown, stirring occasionally.
- Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
- Place pasta in large bowl. Add vegetable mixture; mix lightly. Add mustard mixture; toss to coat. Serve warm.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ROASTED VEGETABLE PASTA SALAD WITH GREEN PEPPER-TO
Categories Pasta Vegetable Side Vegetarian Grill/Barbecue
Yield Makes 6 to 8 servings.
Number Of Ingredients 17
Steps:
- Heat the grill to medium-high. Place the asparagus, zucchini, onion, and fennel in a large bowl. Toss with the olive oil and 1 tbsp salt. Place the vegetables, including the green pepper, tomatillos, and jalapeno, on the grill. Grill the sliced vegetables until tender and browned, about 5 to 7 minutes per side. The peppers and tomatillos should be roasted whole, turning them over occasionally, until all sides of the peppers are charred and the tomatillos are browned, about 15 to 20 minutes. Remove vegetables from the grill and let cool. Meanwhile, bring a medium pot to a boil. Add the pasta and 1/2 tbsp salt and cook, stirring often, until al dente, about 8 to 10 minutes. Drain, rinse under cool water, and drain well. Transfer to a large bowl. When vegetables are cool enough to handle, peel and seed the green pepper. Roughly chop it and place in a blender along with the tomatillos (whole) and puree. If you're using the jalapeno, peel, seed, and roughly chop it and add it to the blender, along with the mayonnaise, dill, chives, parsley, and basil. Blend until smooth. Taste for salt and pepper. Cut up the remaining vegetables into bite-size pieces. Add to the pasta. Pour the dressing over all and mix well. Taste for seasoning. Refrigerate for 2 hours to allow flavors to blend. Return to room temperature and serve.
EGGPLANT AND ROASTED VEGETABLE PASTA SALAD
Categories Pasta
Number Of Ingredients 15
Steps:
- Prepare eggplant. Slice in 1/2 inch rounds. Salt both sides and set on a tray to leach. Press down to release more liquid. Let sit for at least 1/2 hour. Prep other veggies for roasting.
- Quarter zucchini and cube. Slice bell peppers into bite size pieces. Chop 4 cloves garlic. Toss all in a tablespoon of olive oil and salt to taste. Spread on a baking sheet and roast at 350 for 30 minutes or until blistered and done. Transfer to large bowl.
- Rinse eggplant, and press dry on paper towels.
- Add 2 tablespoons of olive oil to pan over medium high heat. Cook eggplant in a single layer, turning as needed to achieve a brown, charred appearance. Remove and repeat until all is cooked. Let cool, and slice into bitesized pieces.
- Chop basil, parsley, olives, and place in the bottom of a large bowl. add cooked veggies and tomatoes, vinegar, salt and pepper to taste.
- Add cheese and toss together. Taste and adjust salt and pepper as needed.
ROASTED VEGETABLE PASTA SALAD
Make a colorful Roasted Vegetable Pasta Salad tonight! Roast veggies and toss them with basil and a creamy dressing for a tasty vegetable pasta salad.
Provided by My Food and Family
Categories Pasta
Time 1h
Yield 6 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Toss squash and red peppers with 2 Tbsp. dressing; spread onto rimmed baking sheet.
- Bake 20 to 25 min. or until crisp-tender; cool. Meanwhile, cook pasta as directed on package, omitting salt. Drain; set aside until ready to use.
- Mix mayo and remaining dressing in large bowl until blended. Add pasta, roasted vegetables, 1/2 cup basil and black pepper; mix lightly. Garnish with remaining basil.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 4 g, Protein 5 g
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