​Roasted Vegetable Pasta Salad
(adapted from https://www.recipetineats.com/vegetarian-pasta-salad/#wprm-recipe-container-37806)
​
July 1st 
Submitted by Willemina Zwart
​
Base Ingredients

• 400 g/14 oz curly pasta (dried)
• ½ cup shredded parmesan cheese
• Favourite Italian Dressing (to taste)
• Italian spice blend (to taste)

 Vegetables

• 2 sweet peppers: cut into 1” pieces
• 1 large red onion: cut into 1 “ chunks
• 2 zucchini: cut into 2/3” chunks
• 2 cups cremini mushrooms: quartered
• 1 bunch asparagus: bottom end trimmed, cut into 1” lengths
• 1 cup broccoli: cut into florets
• (see list below for other optional vegetables & roasting times)
• Olive oil (drizzle to lightly coat vegetables)
• Minced garlic (to taste)

Instructions:
Roast Vegetables (can be done a day prior):

1. Prehehat oven to 480 F (super high heat replicates BBQ charred edges).
2. Place all vegetables together in bowls according to cooking times (see list below).  In each bowl, drizzle with oil, sprinkle with garlic (and salt & pepper to taste).
3. Spread vegetables on trays to keep to a thin layer.  Roast according to cooking times (the longest vegetables for 25 minutes) and toss halfway through. Add other vegetables to trays according to cooking times (asparagus for last 5 minutes).

Pasta Salad:

1. Cook pasta per packet directions in large pot of salted water.  Drain and return pasta into pot.
2. Add vegetables.  Add dressing and Italian spices, then toss.
3. Set aside to cool.
4. Sprinkle with parmesan cheese.
5. Best served at room temperature.