Roasted Veggie Pasta Salad

Dairy Free
Health score
22%
Roasted Veggie Pasta Salad
50 min.
8
343kcal

Suggestions

This roasted veggie pasta salad is a delicious and healthy dish that's perfect for any occasion. It's dairy-free and packed with nutritious ingredients like butternut squash, eggplant, zucchini, and bell peppers. The veggies are roasted to perfection and then tossed with rotini pasta, Italian dressing, and fresh basil. The result is a flavorful and colorful dish that's sure to impress.

One of the best things about this recipe is that it's so versatile. It can be served as a side dish, antipasti, starter, or even a snack. It's also a great option for meal prep, as it can be made ahead of time and enjoyed throughout the week. The pasta salad is hearty and satisfying, yet still light and refreshing, making it perfect for any time of year.

This roasted veggie pasta salad is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants, and it's also a good source of protein and fiber. The Italian dressing adds a tangy and flavorful twist, while the fresh basil gives it a touch of elegance. So, if you're looking for a delicious and healthy dish to add to your repertoire, this roasted veggie pasta salad is definitely one to try!

Ingredients

  • small butternut squash peeled cut into 1-inch pieces
  • cups water 
  • medium eggplant cut into 1-inch pieces
  • large zucchini cut into 1-inch pieces
  • medium bell pepper sweet red cut into 1-inch pieces
  • medium onion red cut into 1-inch pieces
  • 0.5 cup olive oil 
  • teaspoon marjoram dried
  • 16 ounces rotini pasta 
  • 0.5 cup salad dressing italian
  • 0.3 cup basil fresh minced
  • 0.3 cup basil fresh minced
  • teaspoon salt 
  • 0.5 teaspoon pepper 

Equipment

  • bowl
  • oven
  • whisk
  • baking pan
  • microwave

Directions

  1. Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain.
  2. Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined.
  3. Drizzle over vegetables.
  4. Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain.
  5. In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper.
  6. Serve warm or at room temperature.

Nutrition Facts

Calories343kcal
Protein11.18%
Fat18.1%
Carbs70.72%

Properties

Glycemic Index
39.75
Glycemic Load
18.14
Inflammation Score
-10
Nutrition Score
22.208695577539%

Flavonoids

Delphinidin
49.06mg
Apigenin
0.01mg
Luteolin
0.11mg
Isorhamnetin
0.69mg
Kaempferol
0.09mg
Quercetin
3.11mg

Nutrients percent of daily need

Calories:342.9kcal
17.14%
Fat:7.05g
10.85%
Saturated Fat:1.05g
6.58%
Carbohydrates:62g
20.67%
Net Carbohydrates:55.59g
20.21%
Sugar:9.41g
10.45%
Cholesterol:0mg
0%
Sodium:452.31mg
19.67%
Alcohol:0g
100%
Protein:9.8g
19.6%
Vitamin A:10611.66IU
212.23%
Vitamin C:48.57mg
58.87%
Selenium:36.94µg
52.78%
Manganese:0.99mg
49.36%
Fiber:6.42g
25.67%
Potassium:763.08mg
21.8%
Vitamin K:21.97µg
20.92%
Magnesium:82.92mg
20.73%
Vitamin B6:0.41mg
20.54%
Phosphorus:178.32mg
17.83%
Vitamin E:2.59mg
17.3%
Folate:68.33µg
17.08%
Copper:0.33mg
16.35%
Vitamin B3:2.84mg
14.19%
Vitamin B1:0.2mg
13.55%
Iron:1.89mg
10.52%
Vitamin B5:0.93mg
9.32%
Zinc:1.25mg
8.35%
Calcium:80.07mg
8.01%
Vitamin B2:0.13mg
7.63%