Pasta Salad with Roasted Vegetables

By ahree

Ingredients

• Ingredients:
• 2 pounds of raw vegetables (32 oz.), chopped into bite size pieces
• olive oil for drizzling onto vegetables
• 1 pound of corkscrew pasta, bowtie pasta, or elbow macaroni
• 1 can of chickpeas, or any kind of canned beans (optional)
• Ingredients for dressing:
• 2/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 2 Tbsp mayonnaise
• 1 Tbsp Italian seasoning
• 2 tsp. parmesan cheese, grated
• salt & pepper

Details

Adapted from soupbelly.com

Preparation

Step 1

1) Preheat the oven to 400 degrees. Cut 2 pounds of vegetables into bite size pieces. Lay in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast in the oven for 15-20 minutes. Set aside.

2) Cook 1 pound of pasta until al dente. Pour into a colander and drain. Set aside.

3) To prepare the dressing, combine lemon juice, mayo, Italian seasoning, parmesan cheese. Then, drizzle a thin stream of olive oil into the mixture, whisking to combine the ingredients until completely emulsified. Salt and pepper to taste.

4) In a large bowl, combine pasta, vegetables, 1 can of chickpeas or beans (optional). Pour on the dressing and combine until thoroughly coated. Set in the refrigerator for at least an hour to let the flavors soak into the pasta before serving.