Roasted Veggie Pasta Salad with Lemon and Feta

I made this warm roasted veggie pasta salad with lemon and feta recipe to pair with panko-crusted portobellos. Simple, easy, and healthy. My daughter only liked the pasta salad after she doused it with vinegar, and my son picked out the peppers. My husband and I thought this easy side dish was delicious and paired nicely with the rest of the meal.

Roasted Veggie Pasta Salad with Lemon and Feta

Ingredients:

• 2 tbsp olive oil, divided (more if desired)
• 1 cup of broccoli florets
• 1 small 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
• A handful or more baby cherry tomatoes
• 8 oz whole wheat penne pasta, cooked per instructions, reserving ½ cup of cooking water
• Juice and zest of 2 small lemons
• 2 tbsp toasted pine nuts
• 2 tbsp fresh parsley, chopped
• Feta cheese, to taste

How to Make a Roasted Veggie Pasta Salad with Lemon and Feta

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.