This colorful pasta is packed with flavorful roasted veggies and a tangy Mediterranean dressing. With plenty of color and satisfying gluten-free pasta, it makes an ideal main or side dish. Serve hot for a meal or cold for a delicious pasta salad!
Ingredients
Roasted Vegetables
- 1 eggplant, diced
- 1 cup cherry tomatoes
- 1 zucchini, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt and pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
Pasta Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp champagne vinegar
- 1/2 tbsp dijon mustard
- 1/2 tbsp sugar
- 1/2 tbsp red pepper flakes
- 1/4 cup saved pasta water
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh oregano, chopped
- 1 package Taste Republic Fusilli
Directions
Preheat oven to 450 degrees. Chop veggies and add them to a large bowl.
In another bowl, mix together olive oil, vinegar, and seasonings. Add it into the vegetables, coating them evenly. Cover a large sheet pan in aluminum foil and lay the veggies out evenly. Roast them in the oven for 20 minutes.
Boil and drain pasta in a large pot, setting aside 1/4 cup of the pasta water for the sauce. Whisk together vinaigrette ingredients and set aside.
Add pasta back into the pot. Add in your roasted vegetables and dressing, pasta water, and fresh herbs. Lightly toss together and serve!
