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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pasta Salad with Roasted Vegetables Recipe

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This recipe for Pasta Salad with Roasted Vegetables is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º 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

 

 

 

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