"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pasta Salad with Roasted Vegetables Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pasta Salad with Roasted Vegetables, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Evans
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bow tie pasta
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
2 bunches asparagus
Small block of Parmesean cheese
Olive oil
Balsamic vinegar
Salt
Pepper

Directions:
Directions:
Cut peppers into large (about 1") pieces. Trim asparagus ends and cut remaining sticks into thirds. Cover with olive oil and roast veggies in 400 oven for ten minutes. Turn veggies and roast another 7-10 minutes. Cook pasta according to package. Drain pasta and coat with 2 tbsp. of olive oil.

Mix roasted veggies with pasta. Pour on balsamic vinegar and toss while pasta is still warm. Grate cheese over top. Season with salt and pepper to taste. Serve at room temperature.

Number Of Servings:
Number Of Servings:
6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

362W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!