Italian roast vegetable pasta salad

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(12)
Lunch & Light Meals|Vegetarian
2 peopleServes
2
Prep   5 min
Cook   20 min
  • Pumpkin, any type, 200 g, peeled and cut into 2cm pieces
  • Zucchini, 1 medium, cut into 2cm pieces
  • Red capsicum, ½ capsicum(s), cut into 2cm pieces
  • Eggplant, ½ average, cut into 2cm pieces
  • Olive oil, 2 teaspoon(s)
  • Italian herbs, dried, 3 teaspoon(s)
  • Lemon, 1 lemon(s), cut into wedges
  • Pasta, uncooked, 115 g, small shells
  • Capers, 2 teaspoon(s), in vinegar, drained and roughly chopped
  • Feta cheese, reduced fat, 100 g, cut into cubes
  • Basil, ½ cup(s), leaves
  • Pepper, any type, ground, 1 pinch(es)

Method

Preheat oven 220°C fan forced. Arrange vegetables in a roasting pan. Drizzle with oil then sprinkle over the Italian spice mix, turn to coat. Add the lemon wedges to the pan. Roast 15-20 minutes or until vegetables are golden and tender.

Meanwhile, cook the pasta in a saucepan of boiling salted water until al dente. Drain well. Add to the roast vegetables with the capers (optional), feta and basil. Stir gently to combine.

Drizzle with extra virgin olive oil. Squeeze over the roasted lemon wedges and season with pepper. Spoon into bowls and serve.

TIP: The salad will keep 3-4 days in an airtight container in the fridge. Add basil leaves and drizzle with oil just before serving if possible.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals2
Vegetables2.4
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories487
Protein22.1 g
Total fat15.1 g
- Saturated fat6.3 g
Total carbohydrates57.3 g
- Total sugars13.5 g
Fibre10.4 g
Sodium662 mg

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