Description
Make this Balsamic Roasted Veggie Pasta Salad for an easy, veggie-packed lunch that’s full of flavour and perfect for meal prep any time of year.
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Course: Lunch, Main Course, Salad | Cuisine: American | Keyword: meal prep, Pasta Salad, salads | Servings: 6
Ingredients
2red bell peppers,cut into 1 inch pieces
1large zucchini,diced
3shallots,sliced thinly
1pintcherry tomatoes,halved
½cupbroccoli florets
1540ml canchickpeas,rinsed and drained
2tablespoonolive oil
3clovesgarlic,pressed
1teaspoonsalt
1teaspoonblack pepper
2cupsdry curly pasta,(radiatori, fusilli, etc.) (300g)
4cupscurly kale,finely chopped, stems removed
1teaspoonolive oil
1pinchsalt
½cupfeta cheese,crumbled
⅓cupolive oil
⅓cupbalsamic vinegar
1.5tablespoonold fashioned dijon mustard
½teaspoondried basil
1teaspoongarlic powder
2teaspoonhoney
½teaspoonsalt
½teaspoonblack pepper
Instructions
- Preheat oven to 400F and line a large sheet pan with parchment paper.
- To the pan, add bell peppers, zucchini, shallots, cherry tomatoes, broccoli and chickpeas. Drizzle with olive oil. Add garlic, salt and black pepper. Toss to combine.
- Bake vegetables in the oven for about 25 minutes, tossing once halfway through cooking.
While the vegetables are in the oven, make the pasta according to package instructions and prepare the kale by drizzling with 1 teaspoon olive oil, a sprinkle of salt and gently massaging until soft.
- Make the dressing by combining olive oil, balsamic vinegar, dijon mustard, dried basil, garlic powder, honey, salt and black pepper in a jar- whisk or shake to combine fully.
- To make your salad- add kale to a large mixing bowl, top with pasta, roasted vegetables and feta cheese. Drizzle with balsamic dressing and toss to combine. *NOTE this pasta salad can be eaten warm or cold- if eating warm there is no need to cool the vegetables or pasta before serving, if eating cold I recommend allowing the pasta and vegetables to cool before mixing together!
Notes
Vegetables can be substituted with any vegetables you happen to have on hand! I do recommend keeping the cherry tomatoes for flavour but otherwise get creative!
For added protein- top with cooked chicken breast or sausage!
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 31g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 802mg | Potassium: 552mg | Fiber: 4g |
Sugar: 10g | Vitamin A: 3198IU | Vitamin C: 96mg | Calcium: 140mg | Iron: 2mg
