So Fresh: Summer Veggie Pasta Salad

I’ve found my niche and it’s roasted vegetables. I truly believe you can roast any vegetable and make it taste even more delicious than it already does. And any roasted veggie can be tossed with a carb and protein for the perfect, well-balanced salad!

Case in point: this roasted summer veggie pasta salad. I bought a ton of locally grown tomatoes, zucchini and eggplant, and then roasted them with just a little bit of olive oil and lemon juice. Then I tossed them with some cooked pasta (whole wheat fusilli from Whole Foods, because healthier), spinach and a light vinaigrette. And to round it all out? I added a few tablespoons of goat cheese crumbles for that extra kick of protein.

farmers market
farmers market goods

Seriously, roasting vegetables is the perfect solution when you just don’t know what to do with all the stuff you bought at the farmers market. It may be a bit lazier, but still, so delicious.

This salad will hold up well for a few days…if it’ll last that long! I found the flavors to be really delicious and couldn’t help sneaking a few extra bites in.

Summer Veggie Pasta Salad
from The Cardigan Kitchen 

3 tomatoes, quartered
2 small zucchini, quartered
2 small eggplant, quartered
1 red onion, chopped
2 cloves of garlic, sliced
1 tb olive oil
1 tsp kosher salt
2 tb lemon juice
1 cup cooked pasta (fusilli, penne, elbow- any short pasta)
1 hearty handful of spinach

Red Wine Vinaigrette:

1/2 cup olive oil
1/4 cup red wine vinegar
1 tb dijon mustard
1 tb honey
1/2 tsp dried basil/parsley
1/2 tsp kosher salt


Heat oven to 375 degrees. Spread veggies out on a baking sheet and combine with olive oil and lemon juice. Bake for 35-40 minutes.

Let the veggies cool a bit (I’ll let them get warm) and toss with pasta, spinach and goat cheese. Dress to taste. Enjoy!

pasta salad


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