Summer Roasted veggie pasta salad

Simple, packed with flavor

For my daughter’s graduation party, I wanted to make some tasty salads, that could feed the masses and still be delicious. THIS is the salad to make.

1 lb spiral pasta

1 can artichoke hearts, drained

1 can garbanzo beans, drained

1 cup kalamata olives

1/2 cup sundries tomatoes

1/2 cup Newman’s Own light balsamic vinaigrette

1 cup fresh mozzarella balls

1 pint Cherry tomatoes

1 lb. asparagus

1 lb. green beans

1 small red onion

Red, yellow or green peppers

Olive oil

Kosher salt

Dice your vegetables into similar bite size pieces. (Asparagus, beans and peppers) Preheat your oven to 420°. Line a large baking sheet with all your vegetables, cherry tomatoes, asparagus, green beans, peppers and red onion. Drizzle with some olive oil and kosher salt. Roast for 20 minutes. Cool.

Meanwhile, cook your pasta to al dente, drain, and place in a large bowl.

Drizzle the warm pasta with the light balsamic dressing. Toss to coat.

Add the cooled roasted vegetables, remaining ingredients, and toss together gently. Refrigerate until ready to serve.

Yum!

Lots of flavor packed in here.


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