My pasta salad is a favorite and is highly requested and often copied. It works great in Summer barbeque gatherings as it does in an off-season craving. It is full of vegetables and herbs, and this version differs in that the vegetables are roasted.If you’ve got the grill fired up anyway, a good idea would be to grill the vegetables for a charred and smoky flavor instead of roasting them. Cut the vegetables to bite-size after grilling for easier maneuvering. I personally like a greater vegetable-to-pasta ratio than some, so feel free to adjust the portions as per taste.
3 small courgettes halved lengthwise
1 red sweet pepper, quartered
1 red onion, quartered
3 Tbsp olive oil
1 1/2 cups uncooked pasta
1 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
2 tsp oregano
shaved Parmesan cheese (optional)
Lightly brush vegetables with 1 tablespoon of the oil.
Cut vegetables into 1/2-inch pieces and toss with the olive oil, oregano, salt, and pepper.
Roast the vegetables in a 400F oven for about 30-40 minutes.
Cook the pasta until al dente as per package instructions.
Toss the cooked pasta with the roasted vegetables in a large bowl.
Add some extra oil, balsamic vinegar, salt, and black pepper to taste; toss to coat.
Top with shaved Parmesan if desired.