Pasta Salad with Roasted Vegetables

Instructions

1. Step 1

   Heat the oven to 220°C and position a rack in the center.

   Cookware: oven

2. Step 2

   Place the zucchini, bell pepper, cherry tomato, and red onion on the baking sheet. Toss with 2 tbsp (30 ml) olive oil, ½ tsp (3 gr) salt, and 1 gr black pepper, then spread into one layer.

   Ingredients used: 300.0 gr Bell Pepper, 1.0 gr Black Pepper, 250.0 gr Cherry Tomato, 30.0 ml Olive Oil, 150.0 gr Red Onion, 3.0 gr Salt, 200.0 gr Zucchini

   Cookware: rimmed baking sheet

3. Step 3

   Roast the vegetables until tender and browned at the edges, turning them once halfway through. Set them aside to cool slightly.

   Timer: 25 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Whisk the remaining 3 tbsp (45 ml) olive oil, ½ tsp (3 gr) salt, and 1 gr black pepper with the garlic, red wine vinegar, lemon juice, and Dijon mustard until combined.

   Ingredients used: 1.0 gr Black Pepper, 15.0 gr Dijon Mustard, 8.0 gr Garlic, 30.0 ml Lemon Juice, 45.0 ml Olive Oil, 30.0 ml Red Wine Vinegar, 3.0 gr Salt

   Cookware: Small Mixing Bowl, whisk

5. Step 5

   Bring a large pot of water to a boil, add the remaining ¾ tsp (4 gr) salt, and cook the pasta until just tender according to its package directions.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 gr Pasta, 4.0 gr Salt

   Cookware: large pot

6. Step 6

   Drain the pasta in a colander, rinse briefly under cold water, and drain thoroughly.

   Cookware: colander, large pot

7. Step 7

   Transfer the pasta to the large mixing bowl. Add the roasted vegetables and prepared dressing, then toss gently until evenly coated.

   Cookware: Large Mixing Bowl

8. Step 8

   Add the feta cheese and basil, then fold them through the salad gently. Serve at room temperature or refrigerate until chilled.

   Ingredients used: 20.0 gr Basil, 150.0 gr Feta Cheese

   Cookware: Large Mixing Bowl