Mediterranean Roasted Vegetable and Pearl Pasta Salad
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
296 kcal
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Course
Side Dish, Main Course
Mediterranean Roasted Vegetable and Pearl Pasta Salad
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Mediterranean Roasted Vegetable and Pearl Pasta Salad - healthy, tons of flavor, beautiful to present!
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Ingredients
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic finely minced, fresh
- lemon fine zest of 1
- 3 tablespoons lemon juice fresh
- 2 teaspoons rosemary finely chopped fresh
- 2 teaspoons chives fresh, finely chopped
- 2 tablespoons parsley finely chopped, fresh
- extra virgin olive oil see instructions for amounts
- 8 ounces mushrooms halved if large, fresh
- 2 bell pepper color of your choice - I used the minis in yellow, orange and red, medium, or 8-10 mini bell peppers
- 1 red onion peeled, halved, each half cut in quarters, medium
- 1 onion peeled, halved, each half cut in quarters, medium, sweet, yellow
- 2 zucchini halved lengthwise and cut into ½-inch slices, small
- 3 carrot peeled and sliced into ½-inch diagonal slices, medium
- 1 teaspoon honey
- 1 ½ cups pearl pasta also known as Israeli couscous, cooked according to package directions using chicken broth instead of water.
- 2 cups spinach fresh
- 2 teaspoons extra virgin olive oil
- 1 ½ cups tomatoes cherry or grape
Instructions
- Combine all dressing ingredients in a small jar and shake well. Set aside.
- Preheat oven to 450˚F. Line 3 sheet pans with parchment paper or foil. Allow parchment paper/foil to extend over the edges of the pans.
- Place bell papers, onions and zucchini on one sheet pan. Drizzle with 1 tablespoon olive oil. Stir to coat veggies with oil.
- Place carrots on the second pan. Drizzle with honey and 1 tablespoon olive oil. Stir to coat. Place mushrooms on the last pan and drizzle with olive oil. Stir to coat.
- Scatter each pan with a generous pinch of sea salt and freshly ground black pepper.
- Place all three pans into preheated oven with mushrooms on the lowest rack. Roast for 10 minutes then stir each pan to redistribute vegetables. Return carrots and mushrooms pans to the oven. Pan with onions, peppers and zucchini should be done at this point. If zucchini is still not tender return it to the oven for another minute or two or until tender but not mushy.
- Roast carrots another 8-10 minutes or until tender. Mushrooms will take 15-20 longer minutes and should be deep golden brown when finished.8. Combine cooked couscous, roasted veggies and spinach in a large bowl.
- Leave the parchment paper or foil on one of the pans and add tomatoes. Drizzle with 1 teaspoon olive oil. a pinch of sea salt and freshly ground black pepper. Tilt pan several times to coat tomatoes with oil. Place in the oven for 6-7 minutes or until beginning to shrivel slightly. Remove from the oven and set aside. Add dressing to pasta mixture in bowl. Stir gently to distribute. Taste, add salt and pepper if needed. Transfer to a serving dish or platter and scatter with the cherry tomatoes.
- Serves 4 as a main dish, 6-8 as a side salad
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
45mg
(2%)
Potassium
672mg
(14%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
6586IU
(132%)
Vitamin C
30mg
(33%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 45mg | 2% |
| Potassium | 672mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6586IU | 132% |
| Vitamin C | 30mg | 33% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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