Roasted Vegetables & Goat Cheese Rotini Pasta Salad

Hot weather calls for pasta salads: cold, filling and packed with nutritious morsels of choice. Our  Roasted Vegetables & Goat Cheese Pasta Salad is perfect for the heat. A bed of satisfying macaroni is tossed with a vibrant veggie medley. We went with a summery fresh selection of bell peppers, onions, zucchini, eggplant and tomatoes, all oven-roasted. Drizzle the whole thing in our homemade herby vinaigrette, top with creamy goat cheese, and call it a day. It’s so quick and easy to throw together this healthy, filling meal, you’ll find yourself coming back to it again and again!

Fun fact: The goat cheese in our pasta salad isn’t just rich delicious. It’s also actually easier to digest than cows’ milk cheeses. This is because goat milk has 20% smaller fat globules and lower lactose levels in comparison to cow’s milk.

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  • 2 cups uncooked Kamut elbow macaroni or rotini pasta
  • Olive oil cooking spray
  • 1 red bell pepper, sliced into wedges
  • 1 green bell pepper, sliced into wedges
  • 1 yellow bell pepper, sliced into wedges
  • 1 red onion, thickly sliced into semi-circles
  • 1 zucchini, halved lengthwise and sliced into half-moons
  • 1 eggplant, quartered lengthwise and sliced
  • 1 cup whole cherry tomatoes, halved
  • 5 oz soft goat cheese, crumbled
  • 1 clove garlic, coarsely chopped
  • 1/4 tsp each sea salt and fresh ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup roughly chopped fresh chives
  • 1/4 cup roughly chopped fresh flat-leaf or Italian parsley
  • 1/2 packed cup whole fresh basil leaves
  • 1/2 cup verjus

  1. Preheat oven to 400°F. Prepare pasta according to package directions. Rinse under cold water to remove sticky starches; drain well and set aside.
  2. Mist a baking sheet with cooking spray and add peppers and onion in a single layer. Roast in oven until just browned but not soft, about 10 minutes. Transfer peppers and onion to a large bowl. Repeat with zucchini and eggplant in a single layer, then tomatoes; once roasted, add to bowl with peppers and onion.
  3. Meanwhile, prepare vinaigrette: In a blender or food processor, blend all vinaigrette ingredients into a smooth liquid.
  4. Add pasta and vinaigrette to bowl with vegetables and toss well to coat evenly. Top with cheese and serve.

  • Serving Size 1 cup
  • Calories 191
  • Carbohydrate Content 29 g
  • Cholesterol Content 8 mg
  • Fat Content 5 g
  • Fiber Content 5 g
  • Protein Content 9 g
  • Saturated Fat Content 3 g
  • Sodium Content 163 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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#Roasted #Vegetables #Goat #Cheese #Rotini #Pasta #Salad

Vegetarian,BBQ,Dinner,Elbow Macaroni,goat cheese,grill,lunch,pasta salad,roasted vegetables,Rotini,summer recipe

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