Roasted Veggie Pasta Salad with Lemon and Feta

Name: Roasted Veggie Pasta Salad with Lemon and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 tbsp olive oil; 1 cup of broccoli florets; 1 small sweet yellow onion; zucchini; 1 red bell pepper; 4-5 cloves of garlic; crushed red pepper flakes; dried oregano; Sea Salt and Freshly Cracked Pepper; handful; 6 oz Whole wheat Penne pasta; Juice and zest of 2 small lemons; 2 tbsp toasted pine nuts; 2 tbsp fresh parsley; feta cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Course
Side Dish, Main Course
Cuisine
Greek

Roasted Veggie Pasta Salad with Lemon and Feta

Kian Meyer

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

2 tbsp olive oil divided (more if desired)
1 cup of broccoli florets
1 small sweet yellow onion large dice
zucchini cut into coins
1 red bell pepper large dice
4-5 cloves of garlic skin on
crushed red pepper flakes to taste
dried oregano to taste
Sea Salt and Freshly Cracked Pepper to taste
handful or more baby cherry tomatoes
6 oz Whole wheat Penne pasta cooked per instructions
Juice and zest of 2 small lemons
2 tbsp toasted pine nuts
2 tbsp fresh parsley chopped
feta cheese to taste

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Instructions

Preheat the oven to 400 degrees. Line a baking sheet with foil, then coat it with cooking spray.
Place the broccoli florets, onion, zucchini, and bell pepper onto the baking sheet, then add the garlic cloves (skins on).
Drizzle with 1 tablespoon of olive oil, then season with crushed red pepper flakes, dried oregano, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.
Place into the oven and roast for 20 minutes.
Drizzle some more olive oil, if needed, then add the tomatoes. Place back into the oven for 5-7 minutes.
Remove from the oven and set aside to cool.
Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves thinly, then sprinkle them on top of the roasted veggies.
While the veggies are roasting, cook the pasta per instructions, in a large pot of well-salted water. Drain, reserving ½ cup of pasta cooking water.
Combine the lemon juice, lemon zest, and remaining olive oil with sea salt and freshly cracked pepper, to taste, in a large bowl. Whisk until well combined.
Add the drained pasta and toss to coat evenly, adding some of the reserved pasta water, as needed.
Taste the pasta, then add more seasonings, lemon, or olive oil if needed.
Add the roasted veggies, toasted pine nuts, and fresh parsley, then toss well.
Pour into a serving bowl, then sprinkle with feta cheese to taste. Serve warm. Enjoy.