June 22, 2015

Meatless Monday: Roasted Veggie Pasta Salad

Meatless Monday | Roasted Veggie Pasta Salad

Hi, friends! I'm back! I started a new job in the middle of May and it has been a little difficult getting back into a regular blogging schedule with all these new responsibilities and hours on my plate BUT I am back at it and am promising LOTS of tasty, easy to make meals in the days ahead. 

I really like this riff on traditional pasta salad because it loses the fatty mayo and dressings and subs in spicy arugula and tons of roasted vegetables to fill your belly. Top it all off with tangy goat cheese that melts into the warm noodles and I am in HEAVEN! You can mix in whatever vegetables you like, the more the better! As always, I added in several squirts of hot sauce to spice it up :) 

Roasted Veggie Pasta Salad
Serves: 2 | Serving Size: 1 1/2 cups pasta, 2-oz. cheese | PointsPlus: 8
  • Assorted vegetables, cut into bite-sized pieces
    • Asparagus, mushrooms, tomatoes, onions, etc! 
  • 1 tbsp olive oil
  • Kosher salt and freshly cracked black pepper
  • 12-oz. whole wheat rotini or other short pasta
  • 2 cups arugula
  • 4-oz. goat cheese, softened
  • Preheat oven to 350f
  • Place vegetables on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast until browned, at least 30 minutes
  • While vegetables are roasting, bring water to a boil and cook pasta as directed. Drain and set aside
  • Combine vegetables and pasta noodles in a large bowl. Mix in arugula and divide among two bowls
  • Top with goat cheese and more freshly cracked black pepper. Add hot sauce if an extra kick is desired! Serve immediately or chill for a more authentic 'pasta salad'
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