Roasted Veggie Pasta Salad with Lemon and Feta

I wanted a healthy side dish to the portobello burgers I was making for dinner. Since it was a cold & rainy day outside, I decided to roast some veggies and toss them with whole wheat pasta, some lemon, olive oil, and feta. 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 both liked it and thought it paired nicely with the rest of the meal.

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

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Place the broccoli florets, onion, zucchini, and bell pepper onto the baking sheet then add the cloves of garlic (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 a bit 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 on top of the roasted veggies.

While the veggies roast, cook the pasta, per instructions, in salted water. Drain.

Combine the lemon juice, lemon zest, and remaining olive oil together 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. Taste pasta then add more seasonings, lemon, or olive oil if needed. Add the roasted veggies and the toasted pine nuts and fresh parsley then toss well. Pour into a serving bowl then sprinkle with feta cheese, to taste. Serve warm. Enjoy.

Roasted Veggie Pasta Salad with Lemon and Feta

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Cook Time: 30 minutes minutes

Servings: 6

Ingredients

• 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

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
• Place the broccoli florets, onion, zucchini, and bell pepper onto the baking sheet then add the cloves of garlic (skins on). Drizzle with some 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 a bit more olive oil 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 on top of the roasted veggies.
• While the veggies roast, cook the pasta, per instructions, in salted water. Drain.
• Combine the lemon juice, lemon zest, and remaining olive oil together 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. Taste pasta then add more seasonings, lemon, or olive oil if needed. Add the roasted veggies and the toasted pine nuts and fresh parsley then toss well. Pour into a serving bowl then sprinkle with feta cheese, to taste. Serve warm. Enjoy.

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